Black and white cake

Name: Black and white cake - Norica K.
Ingredients: 8 egg whites; 12 tablespoons flour; 16 tablespoons oil; 4 cocoa; 16 tablespoons sugar; 1 pinch of salt; 1 teaspoon baking powder; vanilla essence; raisins; dark chocolate; 1 tablespoon lemon juice; powdered sugar for decoration

Dessert - Black and white cake by Norica K. - Recipia

My first cake was this black-and-white version, made without egg yolks. It baked beautifully, was light, and didn’t crumble when I sliced it. The batter is divided into two parts: one remains plain, flavored with lemon, raisins, and vanilla, while the other receives cocoa and bits of dark chocolate. It bakes at a low temperature, and the time is longer than for many other cake recipes. Quick Info Preparation time: not specified in the original recipe Baking time: 1.5 to 2 hours Baking temperature: 160°C Servings: not specified; the cake is sliced after cooling Difficulty: easy Recipe type: marble cake, black-and-white, without egg yolks Ingredients 8 egg whites 1 pinch of salt 16 tablespoons of sugar 16 tablespoons of oil 12 tablespoons of flour 1 teaspoon of baking powder 4 tablespoons of cocoa Dark chocolate, chopped into pieces Raisins 1 tablespoon of lemon juice Vanilla extract Powdered sugar, for decoration The quantities of raisins, dark chocolate, and vanilla extract are not specified in the original recipe, so they are added to taste. "4 cocoa" has been interpreted as 4 tablespoons of cocoa. Preparation Method 1. Place the egg whites in a large bowl and add the salt. Beat them until frothy. 2. Gradually add the sugar and continue mixing until the egg whites become thick and glossy, resembling meringue. This is the moment when the mixture should be well-aerated before adding the other ingredients. 3. Pour in the oil and incorporate it into the mixture. 4. Add the flour and baking powder. Gently mix just enough to combine the batter without overdoing it. 5. Divide the batter into two parts that are as equal in volume as possible. 6. In one half, add the 4 tablespoons of cocoa and the chopped dark chocolate. Mix until the cocoa is evenly distributed. 7. In the other half, add the lemon juice, raisins, and vanilla extract. Gently fold them in. 8. Line a loaf pan with parchment paper. 9. First, pour the plain batter into the pan. Then, add the cocoa batter in swirls, so that the two mixtures remain visible in the baked cake. 10. Place the pan in the preheated oven at 160°C. Bake the cake for 1.5 to 2 hours. This is the time specified in the original recipe. 11. After baking, let the cake cool, then dust it with powdered sugar and slice it. Why I Make This Recipe Often It’s a useful option when you have leftover egg whites and don’t want to waste them. The cake has two flavors in one pan: the white part is flavored with lemon, vanilla, and raisins, while the dark part has cocoa and dark chocolate. From my experience with this recipe, the texture is not crumbly but light and firm enough to slice nicely. It also works well for a regular loaf pan, without needing to prepare two completely separate mixtures from the start. All the batter is made together, then divided and flavored. Tips The egg whites should be beaten well before adding the sugar. The mixture should achieve a dense foam consistency, similar to that of meringue. After adding the flour, baking powder, and other ingredients, mix gently. The batter was aerated in the previous step, and aggressive mixing is unnecessary. Divide the batter into two as evenly as possible so that the plain layer and the cocoa layer are balanced. The baking time is 1.5 to 2 hours at 160°C, according to the original recipe. The difference depends on the oven and the pan, so it’s good to keep an eye on the cake towards the end of the time range. Do not slice the cake immediately after taking it out of the oven. Allowing it to cool makes it easier to slice and helps it retain its shape better. Substitutions The recipe does not include egg yolks, and they are not necessary for its preparation. Do not mix in egg yolks if you want to keep the original formula. Dark chocolate can be omitted, but the cocoa part will no longer have the same chocolate bits inside. If you don’t want raisins, you can leave them out of the plain part. The original recipe does not specify a mandatory quantity, so they can be adjusted or eliminated. Vanilla extract is used for flavor. If you don’t have it on hand, the white part can be made without it, but the taste will be simpler. Variations You can maintain the separation between the plain batter and the cocoa batter, simply adjusting the quantity of raisins or chocolate according to preference. For a more pronounced black-and-white appearance, pour the dark batter in swirls over the white batter, as described in the recipe, without fully mixing the two colors. If you prefer the chocolate part to be more subtle, use only cocoa and skip the dark chocolate bits. Conversely, if you want a stronger chocolate flavor, keep both ingredients in the dark batter. Serving Ideas The cake can be served plain, after cooling, with a little powdered sugar on top. It is suitable for coffee, tea, or as a simple dessert, sliced. Frequently Asked Questions Why are only egg whites used? This recipe is made without egg yolks. The beaten egg whites with sugar form the aerated base of the mixture, while the oil contributes to the cake's soft and light texture. Can I put all the cocoa in the batter? No, if you want to maintain the black-and-white appearance. The batter is divided into two, and cocoa and dark chocolate are added only to one half. The other remains light and receives lemon, raisins, and vanilla. How long should the cake stay in the oven? In the original recipe, the cake bakes at 160°C for 1.5 to 2 hours. A single fixed time is not indicated, as the duration used falls within this range. Is dark chocolate mandatory? It is not required for the cake's structure, but it is part of the presented version. If omitted, you will still get a cocoa cake, just without the chocolate bits. When is the powdered sugar sprinkled? Powdered sugar is used for decoration after baking. It is better to sprinkle it once the cake has cooled to ensure it remains visible on the surface. Nutritional Values The values below are estimated. The exact amount depends on the size of the egg whites, the type of oil, the quantity of raisins and chocolate used, and the number of slices. The estimate is calculated roughly for the basic ingredients and may not be accurate due to unspecified quantities of raisins, chocolate, and vanilla. Per 100 g of cake: Calories: approximately 280-320 kcal Protein: approximately 5-7 g Carbohydrates: approximately 35-40 g Fats: approximately 13-16 g Sugars: approximately 20-25 g Most of the fats come from oil and chocolate, while the carbohydrates primarily come from sugar, flour, cocoa, raisins, and chocolate. Storage and Reheating Store the cake covered at room temperature after it has completely cooled. Since it is an oil and egg white cake, it can be sliced the next day without becoming crumbly. There is no need to reheat it. It is usually enjoyed at room temperature, and warming it may soften the powdered sugar and alter the texture of the chocolate bits.

Black and white cake

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