Cake in flames

Name: Cake in flames - Ofelia N.
Ingredients: 4 eggs 200 g sugar 250 ml milk 250 ml oil 175 g + 145 g flour 30 g cocoa 1 packet baking powder Salt Vanilla Lemon zest Powdered sugar

Dessert - Cake in flames by Ofelia N. - Recipia

The flaming cake gets its name from the pattern created by alternating two batters, one plain and one with cocoa. Although it is a cake, the batter can be baked in a round 20 cm diameter cake pan. It is easy to prepare, without complicated techniques, and remains fluffy after baking, even if the baking time may seem longer than that of a regular cake. Quick Info Total time: not specified in the original recipe Preparation time: not specified Baking time: approximately 50 minutes Oven temperature: 180°C Servings: the number depends on the chosen slice size Difficulty: easy Recipe type: fluffy cake with two batters, vanilla and cocoa Ingredients 4 eggs A pinch of salt 200 g sugar 250 ml milk 250 ml oil 175 g flour 145 g flour 30 g cocoa 1 packet baking powder Vanilla Grated zest of one lemon Powdered sugar The 175 g and 145 g of flour are used separately, as they will be mixed with the two halves of the batter. The baking powder is also divided between the two quantities of flour. Preparation Method 1. Prepare the pan Use a round 20 cm diameter cake pan. Line the bottom with parchment paper, then secure a strip of paper on the sides of the pan. This way, the batter won’t stick, and the cake can be removed more easily after cooling. 2. Prepare the liquid base Place the eggs in a bowl and mix them together with the salt and sugar. Continue until the sugar dissolves and the mixture becomes homogeneous. In a separate bowl, mix the milk with the oil. Pour this mixture over the eggs with sugar and whisk until combined. The batter will be quite liquid, which is normal for this recipe. Add the vanilla and grated lemon zest, then divide the batter into two parts. It’s not necessary for them to be perfectly equal; in the original recipe, the white part was slightly larger. 3. Prepare the white batter Mix the 175 g of flour with half of the baking powder. Add this mixture to one half of the liquid batter and combine. 4. Prepare the cocoa batter In another bowl, mix the 145 g of flour with the remaining baking powder and the 30 g of cocoa. Add the dry ingredients to the other half of the liquid batter and mix until there are no dry spots left. In the end, you will have a white batter and a cocoa batter. 5. Create the pattern To make it easier to pour the two batters, place them in separate piping bags. A smaller ladle can also be used. Personally, the piping bag can be a bit harder to handle in this case, so the ladle option is just as practical. First, pour a little white batter into the center of the pan. Then add cocoa batter on top, also in the center. Continue to alternate the two colors, pouring each time in the middle of the previous layer: white, brown, white, brown. As you add the batter, the circles will expand towards the edge of the pan and create the specific pattern of the cake. Continue until both batters are used up. 6. Bake the cake Place the pan in the preheated oven at 180°C and bake the cake for about 50 minutes. In this recipe, the cake took longer to bake but remained fluffy. Baking time may vary depending on the oven and the pan used, so check the cake with a toothpick or a skewer. If it comes out clean, without wet batter stuck to it, the cake is done. 7. Cool and serve Allow the cake to cool on a wire rack. Once cooled, dust it with powdered sugar and slice it. Why I make this recipe often I love it because it uses a simple batter, divided into two, without the need for creams or complicated decorations. The pattern forms directly in the pan, and each slice has both the white and cocoa parts. It can be served plain, dusted with sugar, and is perfect when you want a dessert made from everyday ingredients. Tips and Variations Tips Mix the eggs with the sugar until it dissolves as much as possible. This is one of the important steps for the texture of the batter. After adding the milk and oil, use a whisk for blending. The mixture is liquid and does not need to be mixed aggressively. Divide the baking powder before mixing it into the flour. One part goes into the white batter, and the other into the cocoa batter. It’s more important to pour the batters one over the other in the center of the pan than to achieve equal quantities. If the white batter is a little more, the pattern will still form. Don’t rely solely on the indicated time. Check the center of the cake with a toothpick or skewer, as the cake may need more baking time. Let the cake cool before dusting it and slicing it. While it’s warm, the crumb is more delicate. Substitutions The source recipe does not suggest substitutions for the main ingredients. To maintain the texture and the two batters, it is recommended to stick to the amounts of flour, milk, and oil. Vanilla and lemon zest can be used together, as indicated in the recipe, to flavor the batter. Variations The pattern depends on how you alternate the two batters. If you pour smaller amounts, you will get more circles; if you pour larger amounts, the pattern will have fewer layers. You can leave the white batter slightly larger, as was the case in the original recipe. It is not necessary for the two bowls to contain exactly the same amount. Serving Ideas The cake is served plain, dusted with powdered sugar. It can be sliced after cooling and arranged on a platter, so the white-brown pattern is visible in each slice. Frequently Asked Questions Why does this cake take longer to bake? The batter is placed in a round 20 cm diameter cake pan, and the crumb may be thicker than in a cake spread in a longer pan. Therefore, it may need about 50 minutes or a little more, depending on the oven. Checking with a toothpick is the safest method. Can I use a ladle instead of a piping bag? Yes. The batters can be placed in separate piping bags, but a smaller ladle is also suitable. In the original recipe, working with the piping bag was considered quite challenging. Do I need to divide the batter into equal amounts? It is not mandatory. The two batters can have slight differences in quantity, and one can be more than the other. In the original recipe, the white batter was slightly more abundant. How is the "flame" pattern formed? Both batters are poured alternately, one over the other, right in the center of the pan. The layers gradually expand towards the edge and create the two-color design. When is the cake done? It is done when the toothpick or skewer inserted in the center comes out clean. If it has wet batter on it, the cake needs more time in the oven. Nutritional Values The values below are estimates for the entire cake and do not include the sugar used for dusting. The calculation may vary depending on the type of ingredients and the amount of sugar left on the surface. For the entire cake: Calories: approximately 4,500–4,600 kcal Protein: approximately 70–75 g Carbohydrates: approximately 465–480 g Fats: approximately 275–285 g The value for one slice depends on the number of servings in which the cake is cut. If divided into 12 equal slices, one slice would have approximately 375–385 kcal, 6 g of protein, 39–40 g of carbohydrates, and 23–24 g of fats. These are just estimates, not calculated nutritional values for an exact weight of the slice. Storage and Reheating After cooling, keep the cake covered at room temperature to prevent it from drying out. If you slice it, it’s better to keep it in a closed or covered container. Reheating is not necessary. The cake is best served at room temperature, and heating may cause the powdered sugar on top to become moist.

Cake in flames

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