Fluffy cake

Name: Fluffy cake - Iulia D.
Ingredients: 3 eggs 6 tablespoons of sugar 3 tablespoons of oil 1 yogurt 3 tablespoons of ricotta 8 tablespoons of flour juice of half a lemon 1 teaspoon of baking powder 50g chocolate chips

Dessert - Fluffy cake by Iulia D. - Recipia

This yogurt, ricotta, and chocolate chip cake is quick to make, using common ingredients and without complicated preparation. The batter is mixed in a single bowl, and baking takes only 15-20 minutes. It is perfect when you want a simple dessert without elaborate creams or decorations. After cooling, it can be dusted with powdered sugar. If you don't have chocolate chips, you can replace them with fruits like apricots or cherries. Quick Info Total time: not specified in the original recipe; baking takes 15-20 minutes. Preparation time: not specified. The batter is prepared quickly by mixing the ingredients. Baking time: 15-20 minutes. Temperature: 180°C. Servings: the number of servings is not specified and depends on the size of the cut pieces. Difficulty: easy. Recipe type: simple cake with yogurt, ricotta, and chocolate. Ingredients 3 eggs 6 tablespoons of sugar 3 tablespoons of oil 1 yogurt 3 tablespoons of ricotta 8 tablespoons of flour Juice from half a lemon 1 teaspoon of baking powder 50 g chocolate chips Powdered sugar for decoration, optional Preparation method 1. In a bowl, place the eggs, sugar, and oil. Mix well until the mixture becomes frothy and the sugar starts to incorporate. 2. Add the yogurt and ricotta. Stir until the two ingredients are evenly distributed in the mixture. 3. Pour in the juice from half a lemon, then add the flour and baking powder. 4. Continue to mix with a whisk, from bottom to top, until the batter becomes homogeneous. No other ingredients or steps are needed for this composition. 5. Finally, add the chocolate chips and mix just enough to spread them in the batter. 6. Pour the mixture into a tray and place it in the oven set to 180°C. Bake the cake for 15-20 minutes. 7. After it has cooled, you can dust it with sugar. This is optional and is added only at the end. Baking time may vary depending on the tray and oven, and the original recipe does not specify the size of the tray. Therefore, the 15-20 minute range should be seen as a guideline for this cake, not as a rigid duration. Why I make the recipe often It is a practical cake when I have yogurt, ricotta, and a few basic ingredients on hand. The batter is prepared quickly, and the combination of yogurt and ricotta gives it a pleasant texture without the need for cream or syrup. The chocolate chips distribute easily in the mixture and provide enough flavor, so the dessert doesn't need complicated decoration. I also like that the recipe can be changed based on what I have in the kitchen. Instead of chocolate, fruits can be used, and a dusting of powdered sugar after cooling is sufficient. Tips and variations Tips The eggs, sugar, and oil should be mixed well at the beginning until the mixture becomes frothy. This is the first important step for the texture of the composition. After adding the flour and baking powder, mix only until the ingredients are combined. In the original recipe, mixing is done with a whisk, from bottom to top. The chocolate chips are added last, after the batter is already homogeneous. This way, they are mixed without being over-processed. Let the cake cool before adding powdered sugar. If you sprinkle it while the cake is warm, it may melt and not remain visible on the surface. Substitutions Chocolate chips can be replaced with fruits, as mentioned in the original recipe. Apricots or cherries are suitable. Since the recipe indicates yogurt and ricotta without specifying exact quantities in grams, one yogurt and three tablespoons of ricotta are used, according to the original list. There is no need to change the proportions of the other ingredients when keeping this variant. The lemon juice comes from half a lemon and should not be replaced with lemon zest, as it does not appear in the base recipe. Variations The chocolate version is the one presented in the basic recipe and uses 50 g of chips. For a fruit cake, these are added instead of the chocolate chips. Apricots and cherries are the mentioned examples in the recipe. Fruits can be used as an alternative when you want a different dessert, but the base of the batter remains the same: eggs, sugar, oil, yogurt, ricotta, flour, lemon juice, and baking powder. The powdered sugar on top is not mandatory. The cake can also be served without this addition. Serving ideas The cake can be cut after it has cooled and served plain or dusted with sugar. The chocolate version does not need an additional cream, and the fruit version can be left just as simple. For a clean presentation, the powdered sugar should be sprinkled just before serving. The quantity is not specified in the recipe, so it is added according to preference. Frequently asked questions 1. Can I use fruits instead of chocolate chips? Yes. The recipe mentions apricots and cherries as alternatives to chocolate chips. The fruits are added in place of the 50 g of chips. 2. Is it mandatory to put powdered sugar? No. Powdered sugar is only for decoration and is added after the cake has cooled. 3. How long should the cake be baked? The indicated time is 15-20 minutes at 180°C. The recipe does not specify the size of the tray, so the exact duration may vary depending on the tray used and the oven. 4. What do I mix the batter with after adding the flour? In the original recipe, the batter is mixed further with a whisk, from bottom to top, until it becomes homogeneous. 5. Can I serve the cake immediately after baking? It is better to wait for it to cool before dusting it with sugar and cutting it. The powdered sugar is added at the end, over the cooled cake. Nutritional values The values are estimates, as the exact weight of the yogurt and the exact size of the tablespoons of sugar, oil, and flour are not specified. For the entire cake, the approximate calculation is around 1,500-1,700 kcal. Estimation for the entire recipe: Calories: approximately 1,600 kcal Proteins: approximately 40-45 g Carbohydrates: approximately 165-180 g Fats: approximately 75-85 g If the cake is divided into eight pieces, a slice would have approximately 190-215 kcal, 5-6 g of protein, 21-23 g of carbohydrates, and 9-11 g of fats. These values may vary depending on the type of yogurt, ricotta, chocolate, and the actual amount contained in a tablespoon. Storage and reheating After cooling, keep the cake covered to prevent it from drying out. Since it contains yogurt and ricotta, it is better to store it in the refrigerator, especially if not consumed on the same day. The cake can be served cold or left at room temperature for a bit before consumption. Reheating is not necessary. If heated, the texture may change, especially due to the chocolate chips and dairy ingredients.

Fluffy cake

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