Quick Nesquik loaf cake

Name: Quick Nesquik loaf cake
Ingredients: 4 eggs; 1/8 teaspoon salt; 4 tablespoons granulated sugar; 4 tablespoons water; 4 tablespoons oil; 5 tablespoons white flour type 00; 1 tablespoon Nesquik; 1 tablespoon powdered sugar

Dessert - Quick Nesquik loaf cake by Doina H. - Recipia

This quick Nesquik loaf cake, made without baking powder, bakes in 20 minutes and has a brown Nesquik layer. The beaten egg whites give the crumb an airy texture, with a chocolate-flavoured layer on top. I make sure the eggs are at room temperature so the whites whip up well. Prep: 15 minutes. Cook: 20 minutes. Rest: 10 minutes. Total time: 45 minutes. Servings: 8. About 145 kcal and 3 g protein per serving.

Ingredients

4 eggs
1/8 teaspoon salt
4 tablespoons granulated sugar
4 tablespoons water
4 tablespoons oil
5 tablespoons white flour type 00
1 tablespoon Nesquik
1 tablespoon powdered sugar

Preparation

1. Separate the egg whites from the yolks. Beat the whites with 1/8 teaspoon salt at the mixer’s highest speed until stiff peaks form. 2. Beat the yolks with the sugar until they lighten in colour. Add the water and oil, then keep mixing. 3. Fold in the flour and beaten egg whites, gently mixing from the bottom up until no streaks of flour remain. 4. Line a loaf pan with baking paper and pour in three quarters of the mixture. Gently stir the Nesquik into the remaining mixture and pour it into the pan. 5. Bake at 180°C for 20 minutes, until the middle is set. Leave the loaf cake to cool for 10 minutes, dust it with powdered sugar, then slice it.

Notes

A slice goes well with black tea; it has something of a plain sponge cake about it, but the Nesquik layer changes how the slice looks. For a more pronounced cocoa flavour, replace the tablespoon of Nesquik with 1 tablespoon cocoa and 1 teaspoon sugar. The loaf cake contains eggs and gluten from wheat flour. I’d add baking powder next time, because without it the cake rose only a little; I bake it well ahead of tea so it has time to cool. Measure the flour with level tablespoons, since heaped ones can make the batter heavy. In a wider pan, the cake will turn out shorter; start checking the middle at 16 minutes. If the eggs are cold, leave them on the counter for 20 minutes before separating them. Keep the loaf cake covered at room temperature for up to 3 days.