Cocoa marble loaf cake

Name: Cocoa marble loaf cake
Ingredients: 10-11 eggs; 1/4 teaspoon salt; 400 g sugar; 235 ml oil; 5 ml vanilla essence; 10 g baking powder; 1 medium lemon (zest); 325 g flour; 15 ml oil; 25 g cocoa

Dessert - Cocoa marble loaf cake by Profira E. - Recipia

Whipped egg whites with sugar give the cocoa marble loaf cake an airy crumb, while folding from the bottom up keeps the batter light. The plain batter stays lemony and fragrant with vanilla, and the cocoa shows in stripes when you cut the slices. I make sure no yolk gets into the whites before I beat them. Prep: 25 minutes. Cook: 45 minutes. Rest: 30 minutes. Total time: 100 minutes. Servings: 20. Approximately 280 kcal and 5 g protein per serving.

Ingredients

10-11 eggs
1/4 teaspoon salt
400 g sugar
235 ml oil
5 ml vanilla essence
10 g baking powder
1 medium lemon (zest)
325 g flour
15 ml oil
25 g cocoa

Preparation

1. Separate 10-11 eggs, putting the whites in one bowl and the yolks in another. Beat the whites with 1/4 teaspoon salt until foamy, then gradually add 400 g sugar and beat until dissolved. 2. Beat the yolks and pour in 235 ml oil a little at a time, as you would for mayonnaise. Mix in 5 ml vanilla essence, the baking powder and the zest of one lemon. 3. Pour the yolk mixture over the beaten whites and fold it in from the bottom up. Gradually sift in 325 g flour and continue folding from the bottom up. 4. Heat the oven to 180°C. Grease two loaf pans, about 25 x 11 cm, with 15 ml oil. Set aside 4-5 tablespoons of batter, then divide the rest between the pans. 5. Mix the 4-5 tablespoons of reserved batter with 25 g cocoa until smooth. Spoon the mixture over the batter in the pans and make swirls with a fork. 6. Bake the loaves for 45 minutes, until golden on top and a toothpick inserted in the middle comes out clean. Let them cool for 30 minutes before taking them out of the pans.

Notes

Keep in a closed container in the fridge for up to 3 days; you can bake it a day ahead. For a different flavor, I swap the vanilla essence for 5 ml rum essence; it contains eggs and gluten. Room-temperature eggs whip into foam more easily, while cold ones need a few extra minutes of beating. Wider pans may shorten the baking time, and narrower ones may lengthen it, so I watch for browning on top. I plan to bake it well before the meal so it has time to cool, and the slices stay intact. Two pans of a similar size help both loaves brown at the same pace. I serve it plain, with coffee or black tea.