Three-colored cake

Name: Three-colored cake - Roxana G.
Ingredients: 8 eggs + 6 egg whites + 1/2 cup sugar + 1 cup oil + grated zest of lemon and orange + 1 teaspoon lemon juice + 2 tablespoons cocoa + 150 g coconut + 2 cups + 2 tablespoons flour + coffee essence + lem

Dessert - Three-colored cake by Roxana G. - Recipia

I arrived at this recipe after having leftover egg whites from a beef salad and a cake. That's how I made a simple loaf, following an old recipe from my notebook, which uses cup measurements. The mixture yields two large loaves; I poured one into a bundt pan and the other into a regular loaf pan. The shape didn’t matter, both were finished quickly, and I only managed to set aside a few slices for my mom. I enjoy whisking the egg whites by hand rather than using a mixer, and I did the same this time. Quick Info Total Time: about 1 hour and 10 minutes Preparation Time: 25-30 minutes Baking Time: 40 minutes (plus 5 minutes in the turned-off oven) Servings: 2 large loaves Difficulty: medium Recipe Type: family dessert, perfect for using leftover egg whites Ingredients 8 whole eggs 6 egg whites (leftover) 2 ½ cups sugar (1 cup for the coconut meringue) 1 cup oil 2 cups + 2 tablespoons flour (1 cup and ¾ for the main mixture, 2 tablespoons for coconut, ¼ cup for the white part) 2 tablespoons cocoa powder 150 g coconut grated zest of one lemon and one orange 1 teaspoon lemon juice coffee essence lemon essence salt Instructions 1. Prepare two pans: one bundt pan and one loaf pan. Grease the bundt pan with oil and line the loaf pan with parchment paper. 2. Separate the yolks from the whites of the 8 eggs. Sprinkle a little salt over the egg whites. 3. Whisk the egg whites by hand until they form stiff peaks. Gradually add 1 ½ cups of finely ground sugar (I usually grind it beforehand). Once the meringue is firm, add the yolks one at a time, gently folding in with the whisk. 4. Incorporate the oil gradually, mixing gently. Add 1 cup and ¾ of flour gradually to avoid lumps. 5. Divide the mixture: take about a third of it and mix in 2 tablespoons of cocoa powder and coffee essence. To the remaining mixture, add the lemon and orange zest, lemon essence, and another ¼ cup of flour. 6. For a marbled effect, alternate in the pans: two tablespoons of the lemon mixture, one tablespoon of the cocoa mixture, and so on, until finished. 7. Now make the coconut meringue: whisk the 6 egg whites with a little salt until stiff. Gradually add 1 cup of sugar and 1 teaspoon of lemon juice. Once you have a firm meringue, fold in 2 tablespoons of flour and 150 g of coconut gently. 8. Spread half of the coconut meringue over each loaf, on top of the marbled mixture. 9. Bake the loaves in a preheated oven at 175°C (350°F) for 40 minutes. In the last 5 minutes, check with a toothpick. If it comes out clean, they are done. 10. After turning off the oven, leave the loaves inside for another 5 minutes without opening the door. Only remove them from the pans once they have cooled slightly. 11. Once completely cooled, you can dust powdered sugar on top. Why I Make This Recipe Often It’s a great solution when I have leftover egg whites, the ingredients are simple, and it keeps well for two days. It turns out dense, doesn’t crumble easily, and has a pleasant texture—not too moist, not too dry. It’s suitable for dessert or a quick snack. Tips and Variations Tips - If you want the meringue to be firm, whisk the egg whites at room temperature and don’t add the sugar all at once. - Grind the sugar if you want it to dissolve more quickly. - When adding the yolks, don’t mix aggressively; just enough to incorporate. Substitutions - You can use only lemon zest if you don’t have orange. - The coffee essence can be omitted or replaced with a little rum essence. - All-purpose flour should not be substituted with other types; otherwise, the loaf won't hold together as well. Variations - The coconut meringue can be omitted, but it adds extra texture. - You can also add raisins or small chocolate pieces to the yellow part if you like. Serving Ideas - It pairs well with coffee, for breakfast, or in kids’ school lunches. - It can be cut into small cubes for dessert platters. Frequently Asked Questions 1. Can I use a mixer for the egg whites? Yes, but the meringue will have a different texture and won’t hold as much air. If you want it to be like the original recipe, use a whisk. 2. If I only have half the amount of egg whites, can I proportionally reduce the ingredients? Yes, you can make half the recipe by reducing all ingredients accordingly. 3. Does the meringue on top stay soft or harden? It forms a slightly crunchy crust on the outside but remains fluffy inside; it doesn’t dry out. 4. Can the loaf be frozen? I don’t recommend it; the texture of the coconut meringue changes after freezing and thawing. 5. What if I don’t have a bundt pan? Use two regular loaf pans lined with parchment paper. Nutritional Values Estimated values for one slice (based on 24 slices from both loaves): approximately 220 kcal carbohydrates: 32 g fat: 8 g protein: 4 g These are approximate calculations; it depends on how large you cut the slices and if you use all the sugar. Storage and Reheating The loaf can be stored at room temperature, covered, for a maximum of 2-3 days. I do not recommend reheating it, as the meringue will become soft. You can also keep it in the fridge, but it will harden a bit, so let it come to room temperature before serving.

Three-colored cake

Tags

Categories