Fluffy cake

Name: Fluffy cake - Mihaela N.
Ingredients: 5 eggs; 180g sugar; 4 tablespoons sunflower oil; 200g white flour type 00; 1/2 packet baking powder; 3 tablespoons cocoa powder; a pinch of salt

Dessert - Fluffy cake by Mihaela N. - Recipia

Fluffy Cocoa Cake This is a simple cake made from a batter of eggs, sugar, oil, and flour. The egg whites are beaten separately, which helps keep the mixture airy. A portion of the batter is then mixed with cocoa and placed on top of the white batter, resulting in a two-colored cake with a pleasant cocoa flavor. The recipe doesn't have many steps, but it's important to carefully fold in the flour and egg yolks from the bottom up to avoid losing too much volume from the egg whites. Quick Info Preparation time: not specified in the original recipe Baking time: 25 minutes Oven temperature: 180°C Total time: preparation time not specified; add the 25 minutes of baking Servings: not specified; depends on the thickness of the slices Difficulty: easy Recipe type: homemade cocoa cake Ingredients 5 eggs 180 g sugar 4 tablespoons sunflower oil 200 g all-purpose flour type 00 1/2 packet baking powder 3 tablespoons cocoa powder 1 pinch of salt Instructions 1. Separate the egg whites from the yolks. Place the egg whites in a large bowl and beat them with the pinch of salt until stiff peaks form. 2. Gradually add the sugar, or all at once, and continue beating until the egg whites become firm and glossy. The mixture should hold its shape when you lift the beaters. 3. In another bowl, mix the egg yolks with the 4 tablespoons of sunflower oil. 4. Pour the egg yolk and oil mixture over the beaten egg whites. Carefully fold it in using bottom-up motions. Do not mix vigorously, as the egg whites may lose their volume. 5. Combine the flour with the baking powder. Add this mixture to the egg mixture and fold it in with bottom-up motions as well. Continue until there are no visible flour pockets, without over-mixing. 6. Take about a quarter of the batter and set it aside. Mix this portion with the 3 tablespoons of cocoa powder until you have a uniform batter. 7. Line a loaf pan with parchment paper. 8. First, pour the white batter into the pan, then add the cocoa batter on top. 9. Place the pan in the preheated oven at 180°C and bake the cake for 25 minutes. 10. After baking, check if it's done before removing it from the oven. The time mentioned in the recipe is 25 minutes, but ovens can vary. Allow the cake to cool before slicing, as it will be easier to cut. Why I Make This Recipe Often I love this recipe because it uses common ingredients and is prepared without complicated steps. Separating the eggs and carefully incorporating the flour results in a light batter, while the cocoa part adds a nice touch to the cake's appearance without needing a cream or glaze. It's perfect for when you want a simple dessert baked in one pan. It slices easily after cooling and can be served as is, without any additional toppings. Tips The egg whites should be beaten until stiff peaks form before adding the sugar. If they are still soft, the final mixture may not be as airy. Fold in the yolks, flour, and baking powder using bottom-up motions. This is one of the important steps for achieving the fluffy texture of the cake. Weigh the flour and sugar to maintain the recipe's proportions. Excess flour can unnecessarily thicken the batter. The cocoa portion should be mixed separately after taking about a quarter of the white batter. This way, the rest of the batter remains plain, and the cake has both a white and a cocoa layer. Do not open the oven in the first few minutes of baking without a clear reason. The recipe indicates 25 minutes at 180°C, but the time may vary slightly depending on the oven and the pan used. Substitutions The recipe uses sunflower oil and does not provide an alternative. To maintain the original texture and proportions, it is preferable to use the specified amount. The flour in the recipe is all-purpose flour type 00. No substitutions for flour, baking powder, or cocoa are specified, so changing them may alter the cake's texture and flavor. Variations The basic recipe is already a simple variation of a cocoa cake, with white batter and cocoa batter arranged in the same pan. You can keep the indicated proportions by taking about a quarter of the batter for the cocoa part. Do not mix the white batter with the cocoa batter after placing them in the pan if you want to keep the distinction between the two mixtures. The cocoa layer is placed on top of the white batter, just like in the basic recipe. Serving Ideas The cake can be sliced and served plain after it has cooled. The original recipe does not include a cream, glaze, or topping. It pairs well with coffee, tea, or milk. For a simple presentation, cut equal slices to showcase the contrast between the plain batter and the cocoa batter. Frequently Asked Questions Why are the eggs separated in this recipe? The egg whites are beaten separately with salt and sugar until they become firm and glossy. They are then mixed with the egg yolks and dry ingredients. This method helps achieve a lighter batter than if the eggs were mixed together from the start. When is the baking powder added? The baking powder is first mixed with the flour, and then the mixture is added to the egg mixture. It is not added directly to the beaten egg whites. How is the cocoa part obtained? About a quarter of the prepared batter is taken and mixed separately with the 3 tablespoons of cocoa powder. The white batter is placed in the pan first, followed by the cocoa mixture on top. Can the cake be baked at a different temperature? The recipe specifies a temperature of 180°C and a baking time of 25 minutes. To keep the result as close to the original as possible, use these values. If you know your oven bakes faster or slower, keep an eye on the cake towards the end of the indicated time. How many slices does this recipe yield? The number of servings is not specified. It depends on the size of the pan and how thick the slices are. For nutritional values, I have calculated an estimate of 8 slices below. Nutritional Values The values are approximate and calculated for the entire recipe using the indicated quantities: 5 eggs, 180 g sugar, 4 tablespoons of oil, 200 g flour, and 3 tablespoons of cocoa. Differences may occur depending on the size of the eggs and the brand of ingredients. For the whole cake: Calories: approximately 2,350-2,400 kcal Protein: approximately 58 g Carbohydrates: approximately 344 g Fat: approximately 85 g If the cake is divided into 8 slices: Calories: approximately 295-300 kcal per slice Protein: approximately 7 g Carbohydrates: approximately 43 g Fat: approximately 10-11 g These values are indicative and do not include any additions, as the recipe does not have a glaze, cream, or other serving ingredients. Storage and Reheating The cake can be stored after cooling in a covered container at room temperature. It is best to protect it from the air to prevent it from drying out. The recipe does not include a reheating step. The cake is usually served at room temperature, sliced. If stored for longer, check the texture before serving; over time, any cake may become less fluffy than on the day it was baked.

Fluffy cake

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