This two-layer cake is a recipe I came to make when I want something that looks good without being complicated. I love it because, every time, the result is clear: a simple cake with two different textures and colors, without any hassle. I tried both the classic version and the one with food coloring, and both worked just as easily. The recipe doesn’t require hard-to-find ingredients or complicated techniques.
Quick Info
Total time: about 60 minutes
Preparation time: 20-25 minutes
Baking time: about 35-40 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: cake, suitable for weekend dessert or cake platter
Ingredients
For the bottom layer:
- 5 egg yolks
- 3 tablespoons flour
- 3 tablespoons sugar
- 3 tablespoons oil
- 1/2 teaspoon baking powder
- vanilla essence (to taste)
- grated orange or lemon zest (to preference)
- cocoa powder (for the middle layer, not in the batter)
For the top layer:
- 5 egg whites
- 3 tablespoons sugar
- 3 tablespoons oil
- 4 tablespoons flour
- 1/2 teaspoon baking powder
Food coloring, optional
Preparation method
1. Preheat the oven to medium heat. Line a loaf pan with parchment paper or grease it with a little oil and dust it with flour.
2. Separate the eggs. Put the yolks in a large bowl. Mix them with the 3 tablespoons of sugar until they become light in color and creamy. Add the vanilla essence and grated orange or lemon zest, to taste.
3. Gradually pour the oil over the yolk mixture, stirring continuously.
4. Incorporate the sifted flour along with the baking powder, little by little, mixing until smooth.
5. Prepare the top layer: beat the egg whites with a pinch of salt until stiff peaks form. Add the sugar in 2-3 batches, mixing well until the meringue holds firm.
6. Gently fold in the oil into the meringue, then the sifted flour together with the baking powder. Mix gently with a spatula to keep the volume of the egg whites.
7. Pour the first batter (the yolk one) into the prepared pan and level it. Sprinkle a uniform layer of cocoa powder over this layer. The cocoa does not go into the batter, only on top of the first layer.
8. Pour the second batter, the one with egg whites, on top. You can add food coloring if you want a more special effect when slicing, but it’s not necessary.
9. Place the pan in the preheated oven. Bake until a toothpick comes out clean (about 35-40 minutes, depending on the oven).
10. Remove the cake and let it cool in the pan for 5-10 minutes, then on a wire rack.
Why I make this recipe often
It doesn’t take much time and doesn’t involve complicated methods. I always have the ingredients on hand. The cake comes out fluffy, slices well, and can be easily adapted without wasting too much time. It’s perfect when I want a quick cake that looks different.
Tips and variations
Tips
- Mix the oil at the end, both with the yolks and the whites, so you don’t lose volume.
- Sifting the flour helps achieve a more airy texture, especially for the egg white layer.
- Use the right-sized pan so that both layers are not too thin.
Substitutions
- Orange or lemon zest can be omitted or replaced with any other flavor you prefer.
- If you don’t have vanilla essence, vanilla sugar works too.
- Food coloring is not necessary if you want a simple cake.
Variations
- You can try sprinkling ground nuts between the layers if you want.
- If you add coloring to the egg white layer, you’ll have a more visually interesting effect when slicing.
Serving ideas
- The cake can be sliced after completely cooling.
- It goes well plain, with coffee, or alongside fresh fruits.
Frequently asked questions
1. How long does the cake last after I make it?
Usually, it stays well at room temperature for 2-3 days, covered with foil or in a closed container.
2. Can I put cocoa in the batter, not just between layers?
In the original version, cocoa is only added as a layer between the two batters. If you add it to the batter, the texture and color will be different.
3. Can the cake be frozen?
I do not recommend freezing, the texture changes and it becomes drier upon thawing.
4. Can I add more sugar?
You can adjust the sugar to taste, but if you add too much, the cake may turn out denser.
5. Can I make it with just egg whites or just yolks?
No. The recipe requires both parts for appearance and texture.
Nutritional values
Approximately, a slice has 130-160 kcal, depending on thickness. Macros for one serving: about 5g fat, 21g carbohydrates, 3g protein. Values are approximate, depending on how much sugar and oil you use and the size of the pan.
Storage and reheating
The cake stores best at room temperature, in a covered container or wrapped in foil. It does not need refrigeration. If it dries out after 2-3 days, you can heat the slices for a few seconds in the microwave, but it won’t return to the original texture. I do not recommend keeping it for more than three days.
Quick Info
Total time: about 60 minutes
Preparation time: 20-25 minutes
Baking time: about 35-40 minutes
Servings: 10-12 slices
Difficulty: easy
Recipe type: cake, suitable for weekend dessert or cake platter
Ingredients
For the bottom layer:
- 5 egg yolks
- 3 tablespoons flour
- 3 tablespoons sugar
- 3 tablespoons oil
- 1/2 teaspoon baking powder
- vanilla essence (to taste)
- grated orange or lemon zest (to preference)
- cocoa powder (for the middle layer, not in the batter)
For the top layer:
- 5 egg whites
- 3 tablespoons sugar
- 3 tablespoons oil
- 4 tablespoons flour
- 1/2 teaspoon baking powder
Food coloring, optional
Preparation method
1. Preheat the oven to medium heat. Line a loaf pan with parchment paper or grease it with a little oil and dust it with flour.
2. Separate the eggs. Put the yolks in a large bowl. Mix them with the 3 tablespoons of sugar until they become light in color and creamy. Add the vanilla essence and grated orange or lemon zest, to taste.
3. Gradually pour the oil over the yolk mixture, stirring continuously.
4. Incorporate the sifted flour along with the baking powder, little by little, mixing until smooth.
5. Prepare the top layer: beat the egg whites with a pinch of salt until stiff peaks form. Add the sugar in 2-3 batches, mixing well until the meringue holds firm.
6. Gently fold in the oil into the meringue, then the sifted flour together with the baking powder. Mix gently with a spatula to keep the volume of the egg whites.
7. Pour the first batter (the yolk one) into the prepared pan and level it. Sprinkle a uniform layer of cocoa powder over this layer. The cocoa does not go into the batter, only on top of the first layer.
8. Pour the second batter, the one with egg whites, on top. You can add food coloring if you want a more special effect when slicing, but it’s not necessary.
9. Place the pan in the preheated oven. Bake until a toothpick comes out clean (about 35-40 minutes, depending on the oven).
10. Remove the cake and let it cool in the pan for 5-10 minutes, then on a wire rack.
Why I make this recipe often
It doesn’t take much time and doesn’t involve complicated methods. I always have the ingredients on hand. The cake comes out fluffy, slices well, and can be easily adapted without wasting too much time. It’s perfect when I want a quick cake that looks different.
Tips and variations
Tips
- Mix the oil at the end, both with the yolks and the whites, so you don’t lose volume.
- Sifting the flour helps achieve a more airy texture, especially for the egg white layer.
- Use the right-sized pan so that both layers are not too thin.
Substitutions
- Orange or lemon zest can be omitted or replaced with any other flavor you prefer.
- If you don’t have vanilla essence, vanilla sugar works too.
- Food coloring is not necessary if you want a simple cake.
Variations
- You can try sprinkling ground nuts between the layers if you want.
- If you add coloring to the egg white layer, you’ll have a more visually interesting effect when slicing.
Serving ideas
- The cake can be sliced after completely cooling.
- It goes well plain, with coffee, or alongside fresh fruits.
Frequently asked questions
1. How long does the cake last after I make it?
Usually, it stays well at room temperature for 2-3 days, covered with foil or in a closed container.
2. Can I put cocoa in the batter, not just between layers?
In the original version, cocoa is only added as a layer between the two batters. If you add it to the batter, the texture and color will be different.
3. Can the cake be frozen?
I do not recommend freezing, the texture changes and it becomes drier upon thawing.
4. Can I add more sugar?
You can adjust the sugar to taste, but if you add too much, the cake may turn out denser.
5. Can I make it with just egg whites or just yolks?
No. The recipe requires both parts for appearance and texture.
Nutritional values
Approximately, a slice has 130-160 kcal, depending on thickness. Macros for one serving: about 5g fat, 21g carbohydrates, 3g protein. Values are approximate, depending on how much sugar and oil you use and the size of the pan.
Storage and reheating
The cake stores best at room temperature, in a covered container or wrapped in foil. It does not need refrigeration. If it dries out after 2-3 days, you can heat the slices for a few seconds in the microwave, but it won’t return to the original texture. I do not recommend keeping it for more than three days.