Clementina cocoa loaf cake

Name: Clementina cocoa loaf cake
Ingredients: 6 eggs; 6 tablespoons sugar; 2 packets vanilla; 6 tablespoons oil; 6 tablespoons flour; 10 g baking powder; 3 tablespoons dark cocoa powder; 2 tablespoons cherry jam; 10 g icing sugar

Dessert - Clementina cocoa loaf cake by Adina D. - Recipia

Clementina cocoa loaf cake is a two-colour cake made with an egg and cocoa batter, baked at 180°C for 25-30 minutes. One of the three cakes also gets cherry jam, while the other two are left plain. I beat the egg whites until they hold on the whisk. That’s how I like them for cake batter. Prep: 20 minutes. Cook: 30 minutes. Rest: 30 minutes. Total time: 80 minutes. Servings: 8. Approximately 231 kcal and 6 g protein per serving.

Ingredients

6 eggs
6 tablespoons sugar
2 packets vanilla
6 tablespoons oil
6 tablespoons flour
10 g baking powder
3 tablespoons dark cocoa powder
2 tablespoons cherry jam
10 g icing sugar

Preparation

1. Separate the yolks from the whites. Beat the egg whites until stiff, then set them aside. 2. Beat the egg yolks with the sugar and vanilla, then gradually pour in the oil, continuing to mix until the mixture is foamy and lighter in colour. 3. Add the flour and baking powder and mix gently, then fold in the egg whites with broad strokes. 4. Line three loaf tins with baking paper. Leave two cakes plain; for the third, mix 3 tablespoons of batter with the cocoa. 5. Divide the batter between the tins, alternating the plain batter with the cocoa batter as you like. Add the cherry jam to one of the cakes. 6. Bake at 180°C for 25-30 minutes, until the cakes are golden and the middle no longer jiggles. Leave them to cool for 30 minutes, then dust with icing sugar.

Notes

Wide, shallow tins bake the batter faster than narrow, deep ones, so the tin you choose can change the baking time. Unsweetened cocoa keeps the brown part less sweet; sweetened cocoa will make it sweeter. Very runny jam can sink into the batter, so choose one with fruit and little syrup. You can use 2 tablespoons of sour cherry jam instead of cherry jam. The cake contains gluten and eggs; keep it covered in the fridge and eat it within 3 days. A slice goes well with black tea.