Sylvia marble loaf cake

Name: Sylvia marble loaf cake
Ingredients: 5 eggs; 1 pinch of salt; 250 g sugar; 4 tablespoons oil; 10 g baking powder; juice of 2 medium lemons; 1 tablespoon cocoa; 250 g flour; 5 g butter; 10 g powdered sugar

Dessert - Sylvia marble loaf cake by Bianca P. - Recipia

The Sylvia marble loaf cake is a lemon and cocoa marble cake with an airy crumb and a dark stripe through the middle. I like to wait until it has cooled completely before cutting it into thin slices and eating it plain; that way, you can see the cocoa layer clearly, and the crumb doesn’t get squashed by the knife. Prep: 20 minutes. Cook: 45 minutes. Rest: 60 minutes. Total time: 125 minutes. Servings: 10. Approximately 280 kcal and 6 g protein per serving.

Ingredients

5 eggs
1 pinch of salt
250 g sugar
4 tablespoons oil
10 g baking powder
juice of 2 medium lemons
1 tablespoon cocoa
250 g flour
5 g butter
10 g powdered sugar

Preparation

1. Separate the egg whites from the yolks. Beat the egg whites with the pinch of salt, then gradually add the sugar and beat until you have a thick, white foam with no sugar crystals. 2. Add the yolks and oil. Mix the baking powder with the lemon juice, add it to the batter and beat until everything is smooth. 3. Set aside 7-8 tablespoons of the batter in a bowl, add the cocoa and mix until the color is even. 4. Sift the flour over the white batter and fold it in with a spatula, using bottom-to-top motions, until you can’t see any dry flour. 5. Line a loaf pan with baking paper and grease the paper with butter. Pour in the white batter, then add the cocoa mixture down the middle. 6. Bake in a preheated oven at 180°C for 45 minutes, until the cake is golden and a toothpick comes out clean. 7. Leave it to cool in the pan for 60 minutes. Remove it from the pan, dust with powdered sugar and slice.

Notes

I serve it with black coffee, without adding anything to the slice. Eggs left at room temperature whip into a firm foam more easily than eggs straight from the fridge. Squeeze the lemons just before using them and strain the juice so no seeds end up in the batter. Unsweetened cocoa sifted beforehand mixes in more easily and doesn’t leave lumps in the dark mixture. If you’re making it for a meal, bake it a few hours ahead so it’s cool when you slice it. Covered, it keeps in the fridge for up to 3 days; it contains gluten, eggs and milk.