I made this cake after seeing it repeated by several acquaintances, and it seemed suitable especially when I knew guests were coming. It finished quite quickly, especially because it has that soft and airy texture. I tested it a few times; it works well when you want something quick, but that still seems a bit more special than a classic cake.
Quick Info
Total time: about 50 minutes
Preparation time: 15-20 minutes
Baking time: 30-35 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: simple dessert, suitable for guests or a snack
Ingredients
4 eggs
6 tablespoons oil
1 small cup sugar (150 ml)
1 small cup flour (150 ml)
1 teaspoon baking powder
3 tablespoons lemon juice
zest of lemon
a pinch of salt
2 tablespoons powdered sugar with vanilla pod
1 tablespoon cocoa
a handful of walnut
1 tablespoon candied orange peel
(optional) 2 teaspoons chocolate spread or 'yum yum with chocolate'
Preparation Method
1. Separate the eggs, placing the egg whites in a large bowl and the yolks in another bowl.
2. Beat the egg whites with a pinch of salt until they form stiff peaks. Add the sugar and continue beating until you get a firm meringue.
3. Dissolve the baking powder in the 3 tablespoons of lemon juice. Pour this mixture over the meringue.
4. Gradually fold in the sifted flour, the powdered sugar with vanilla, and the grated lemon zest, mixing gently with a spatula, not with a mixer.
5. In the bowl with the yolks, add the oil and mix until smooth. Add this mixture to the egg white mixture and fold in slowly, from the bottom up.
6. Prepare a loaf pan: grease it with margarine or butter and line with parchment paper.
7. Pour half of the mixture into the pan.
8. In the remaining mixture, add the tablespoon of cocoa (and, if you have it, the chocolate spread). Mix well.
9. Pour the cocoa mixture over the white mixture directly in the pan.
10. Sprinkle the chopped walnuts and candied orange peel on top.
11. Place the pan in the preheated oven at medium temperature. Bake for 30-35 minutes. Check with a toothpick: if it comes out clean, it's done.
12. Remove the cake onto a rack or paper and let it cool before slicing.
Why I make this recipe often
This cake is quick and hassle-free. The ingredients are simple; I almost always have them at home. It has a fluffy texture and balanced taste, not too sweet. It gets eaten quickly, especially when someone comes over unexpectedly.
Tips and Variations
Tips
- Beat the egg whites well; otherwise, it won't rise as airy.
- For the loaf pan, use a medium-sized one; if it's too small, it might overflow.
- Do not open the oven in the first 20 minutes to prevent the cake from sinking.
Substitutions
- The powdered sugar with vanilla can be replaced with regular sugar + a splash of vanilla extract.
- Margarine can be replaced with butter for greasing the pan.
- The candied orange peel is not essential; you can omit it or use raisins if you want.
Variations
- For a simple cake, omit the cocoa and candied orange peel; it turns out just as good.
- If you want a cake with more flavor, you can add a little lemon or orange essence.
- Instead of walnuts, you can use roughly chopped hazelnuts.
Serving Ideas
- It goes well as a snack with coffee or tea.
- You can slice and spread with jam.
- You can pack it; it keeps well for a few hours.
Frequently Asked Questions
1. Can I use only granulated sugar if I don't have powdered sugar with vanilla?
Yes, you can. Just add the granulated sugar directly to the meringue and add a little vanilla if you have it for flavor.
2. Can I replace the oil with melted butter?
Yes, you can use melted butter, but it will slightly change the texture – it might be a bit denser.
3. What if I don't have candied orange peel?
It's not essential; the cake turns out well without it. You can just use nuts or leave it plain.
4. How do I know if the cake is done?
Check after 30 minutes with a toothpick inserted in the middle. If it comes out clean, the cake is baked.
5. Can I add more cocoa?
You can, but it will change the ratio of dry ingredients, so you might want to add an extra teaspoon of oil to prevent it from being too dry.
Nutritional Values
Estimate for one slice (out of 10 slices):
Calories: approx. 170 kcal
Protein: 3.5 g
Fat: 7.5 g
Carbohydrates: 22 g
These are approximate values, considering the ingredients in the recipe. Additions (chocolate or spread) can increase the caloric content and carbohydrates.
Storage and Reheating
It keeps well at room temperature in a closed or covered container for about 2 days. After that, it becomes drier. There's no need to reheat it; it is served cold or at room temperature. If you want to keep it longer, you can freeze it, but the texture loses some of its fluffiness.
Quick Info
Total time: about 50 minutes
Preparation time: 15-20 minutes
Baking time: 30-35 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: simple dessert, suitable for guests or a snack
Ingredients
4 eggs
6 tablespoons oil
1 small cup sugar (150 ml)
1 small cup flour (150 ml)
1 teaspoon baking powder
3 tablespoons lemon juice
zest of lemon
a pinch of salt
2 tablespoons powdered sugar with vanilla pod
1 tablespoon cocoa
a handful of walnut
1 tablespoon candied orange peel
(optional) 2 teaspoons chocolate spread or 'yum yum with chocolate'
Preparation Method
1. Separate the eggs, placing the egg whites in a large bowl and the yolks in another bowl.
2. Beat the egg whites with a pinch of salt until they form stiff peaks. Add the sugar and continue beating until you get a firm meringue.
3. Dissolve the baking powder in the 3 tablespoons of lemon juice. Pour this mixture over the meringue.
4. Gradually fold in the sifted flour, the powdered sugar with vanilla, and the grated lemon zest, mixing gently with a spatula, not with a mixer.
5. In the bowl with the yolks, add the oil and mix until smooth. Add this mixture to the egg white mixture and fold in slowly, from the bottom up.
6. Prepare a loaf pan: grease it with margarine or butter and line with parchment paper.
7. Pour half of the mixture into the pan.
8. In the remaining mixture, add the tablespoon of cocoa (and, if you have it, the chocolate spread). Mix well.
9. Pour the cocoa mixture over the white mixture directly in the pan.
10. Sprinkle the chopped walnuts and candied orange peel on top.
11. Place the pan in the preheated oven at medium temperature. Bake for 30-35 minutes. Check with a toothpick: if it comes out clean, it's done.
12. Remove the cake onto a rack or paper and let it cool before slicing.
Why I make this recipe often
This cake is quick and hassle-free. The ingredients are simple; I almost always have them at home. It has a fluffy texture and balanced taste, not too sweet. It gets eaten quickly, especially when someone comes over unexpectedly.
Tips and Variations
Tips
- Beat the egg whites well; otherwise, it won't rise as airy.
- For the loaf pan, use a medium-sized one; if it's too small, it might overflow.
- Do not open the oven in the first 20 minutes to prevent the cake from sinking.
Substitutions
- The powdered sugar with vanilla can be replaced with regular sugar + a splash of vanilla extract.
- Margarine can be replaced with butter for greasing the pan.
- The candied orange peel is not essential; you can omit it or use raisins if you want.
Variations
- For a simple cake, omit the cocoa and candied orange peel; it turns out just as good.
- If you want a cake with more flavor, you can add a little lemon or orange essence.
- Instead of walnuts, you can use roughly chopped hazelnuts.
Serving Ideas
- It goes well as a snack with coffee or tea.
- You can slice and spread with jam.
- You can pack it; it keeps well for a few hours.
Frequently Asked Questions
1. Can I use only granulated sugar if I don't have powdered sugar with vanilla?
Yes, you can. Just add the granulated sugar directly to the meringue and add a little vanilla if you have it for flavor.
2. Can I replace the oil with melted butter?
Yes, you can use melted butter, but it will slightly change the texture – it might be a bit denser.
3. What if I don't have candied orange peel?
It's not essential; the cake turns out well without it. You can just use nuts or leave it plain.
4. How do I know if the cake is done?
Check after 30 minutes with a toothpick inserted in the middle. If it comes out clean, the cake is baked.
5. Can I add more cocoa?
You can, but it will change the ratio of dry ingredients, so you might want to add an extra teaspoon of oil to prevent it from being too dry.
Nutritional Values
Estimate for one slice (out of 10 slices):
Calories: approx. 170 kcal
Protein: 3.5 g
Fat: 7.5 g
Carbohydrates: 22 g
These are approximate values, considering the ingredients in the recipe. Additions (chocolate or spread) can increase the caloric content and carbohydrates.
Storage and Reheating
It keeps well at room temperature in a closed or covered container for about 2 days. After that, it becomes drier. There's no need to reheat it; it is served cold or at room temperature. If you want to keep it longer, you can freeze it, but the texture loses some of its fluffiness.