Fluffy cocoa marble loaf cake

Name: Fluffy cocoa marble loaf cake
Ingredients: 4 eggs; 150 g sugar; 2 packets vanilla sugar (16 g); 1/4 teaspoon salt; 5 ml rum extract; 125 g flour; 1 teaspoon baking soda; 30 ml lemon juice; 50 ml oil; 15 g cocoa powder

Dessert - Fluffy cocoa marble loaf cake by Pompilia D. - Recipia

This fluffy cocoa marble loaf cake has a soft crumb and irregular streaks of cocoa. Eggs beaten with sugar and vanilla keep the batter light, while the baking soda mixed with lemon juice and the rum extract give it its familiar flavor. I just draw a few lines through the batter with the tip of a skewer, so the pattern stays visible. Preparation: 20 minutes. Cooking: 40 minutes. Rest: 0 minutes. Total time: 60 minutes. Servings: 8. Approximately 230 kcal and 5 g protein per serving.

Ingredients

4 eggs
150 g sugar
2 packets vanilla sugar (16 g)
1/4 teaspoon salt
5 ml rum extract
125 g flour
1 teaspoon baking soda
30 ml lemon juice
50 ml oil
15 g cocoa powder

Preparation

1. Preheat the oven to 180°C and line a loaf pan with baking paper. Separate the eggs. 2. Beat the egg whites with the sugar and vanilla sugar until you have stiff peaks. Add the egg yolks and salt, then beat until combined. 3. Add the rum extract, flour and baking soda mixed with the lemon juice. Pour in the oil at the end and mix until smooth; the batter should be thick but pourable, with no flour lumps. 4. Pour half the batter into the pan. Mix the cocoa powder into the other half and pour it over the plain batter. Gently run a skewer through the two layers a few times. 5. Bake for 40 minutes, until golden, then check the center with a toothpick. If no raw batter sticks to it, take the cake out of the oven.

Notes

The cake keeps covered at room temperature until the next day; for longer storage, keep it in the fridge and eat it within 3 days. A slice goes well with black coffee or tea while the crumb is still tender. If you want a plain cake, you can leave out the cocoa and pour all the batter into the pan; the batter contains gluten and eggs. A loaf pan measuring about 25 × 11 cm keeps the layer tall enough, while a wider one makes it thinner and may shorten the baking time. Eggs taken out of the fridge a little beforehand are easier to beat with the sugar and make an even foam. If the lemon is small, measure out 30 ml of juice so there’s enough for all the baking soda. The pattern can disappear if you mix too much; a few passes with the skewer leave visible streaks. The crumb is reminiscent of homemade sponge cake, but each slice still has a hint of cocoa.