To prepare a fluffy and aromatic cake, we start by carefully separating the egg yolks from the egg whites. It is essential that the egg whites contain no yolk at all, to ensure that the foam will be firm. In a bowl, we add a pinch of salt over the egg whites and begin to beat them with a mixer on medium speed. After a few minutes, when the foam starts to form, we gradually add the sugar, continuing to mix. It is important that the sugar completely dissolves at this stage, so that we obtain a glossy and firm foam. After the egg whites are well beaten, we focus on the yolks.
In another bowl, we add the yolks and begin to mix them with the oil, adding it gradually, as in the case of making mayonnaise. This will help achieve a fine and homogeneous texture. We continue by adding the milk and lemon zest, which will provide an extra flavor and freshness to our cake. Once the mixture is well homogenized, we start to incorporate the yolks into the egg whites. It is essential to do this carefully, using a spatula and mixing with gentle bottom-up movements, so as not to lose the air from the egg white foam.
After obtaining a uniform mixture, we gradually add the sifted flour, which has been mixed with the baking powder, ensuring that no lumps form. Now, we prepare to bake the cake. We line two large loaf pans with parchment paper to avoid sticking. We pour the mixture into the pans, being careful to set aside 5-6 tablespoons that we will use later. In a small bowl, we mix the two tablespoons of cocoa with the reserved batter, homogenizing well. Now, we pour the cocoa mixture over the cake batter in the pans, using a fork to create decorative shapes, thus giving an attractive appearance.
We place the pans in the preheated oven at medium heat and let the cake bake for about 40 minutes. It is important to do the toothpick test to check if the cake is baked inside. Once it is ready, we remove the cake from the pans and let it cool on a rack. Finally, we sprinkle powdered sugar on top, adding a touch of sweetness that will perfectly complement the flavor of this delight. Enjoy this recipe with your loved ones!
In another bowl, we add the yolks and begin to mix them with the oil, adding it gradually, as in the case of making mayonnaise. This will help achieve a fine and homogeneous texture. We continue by adding the milk and lemon zest, which will provide an extra flavor and freshness to our cake. Once the mixture is well homogenized, we start to incorporate the yolks into the egg whites. It is essential to do this carefully, using a spatula and mixing with gentle bottom-up movements, so as not to lose the air from the egg white foam.
After obtaining a uniform mixture, we gradually add the sifted flour, which has been mixed with the baking powder, ensuring that no lumps form. Now, we prepare to bake the cake. We line two large loaf pans with parchment paper to avoid sticking. We pour the mixture into the pans, being careful to set aside 5-6 tablespoons that we will use later. In a small bowl, we mix the two tablespoons of cocoa with the reserved batter, homogenizing well. Now, we pour the cocoa mixture over the cake batter in the pans, using a fork to create decorative shapes, thus giving an attractive appearance.
We place the pans in the preheated oven at medium heat and let the cake bake for about 40 minutes. It is important to do the toothpick test to check if the cake is baked inside. Once it is ready, we remove the cake from the pans and let it cool on a rack. Finally, we sprinkle powdered sugar on top, adding a touch of sweetness that will perfectly complement the flavor of this delight. Enjoy this recipe with your loved ones!
Ingredients
8 eggs, 2 cups sugar (cup of 250 ml), 2 cups flour, 8 tablespoons oil, 8 tablespoons milk, 2 packets vanilla sugar, 1 teaspoon baking powder, grated lemon peel, 50 g raisins, 2 tablespoons cocoa, a pinch of salt.