Last weekend, I made the three-color cake again. I found the recipe in an old folder of notes and recognized it immediately. It's one of those quick cakes with no complicated ingredients, requiring little effort and not dirtying too many dishes. The base turns out fluffy, the cocoa layer is visible, and on top, the egg yolks give a shiny yellow finish that looks great. It's not the kind that needs much decoration or additional toppings.
Quick Info
Total Time: about 30 minutes
Preparation Time: 10-15 minutes
Baking Time: 25 minutes (20+5)
Servings: 10-12, depending on the size of the pieces
Difficulty: easy
Recipe Type: homemade cake, suitable for the weekend or a quick snack
Ingredients
5 eggs
10 tablespoons sugar
6 tablespoons flour
5 tablespoons oil
1 tablespoon cocoa
1 packet baking powder
Preparation Method
1. Separate the egg whites from the yolks. I do this directly over two bowls to avoid confusion.
2. Beat the egg whites until foamy with a mixer. When you see they are stiffening, start gradually adding the 10 tablespoons of sugar. Continue mixing until the sugar dissolves somewhat, and the foam holds well.
3. Pour the oil over this foam and gently fold it in. Don’t overdo it, just enough to combine.
4. Gradually add the flour mixed with the baking powder. Mix gently with a spatula, so you don’t lose all the air.
5. Divide the mixture into two bowls as evenly as possible.
6. In one of the bowls, add the tablespoon of cocoa and mix gently. Now you have the white mixture and the cocoa one.
7. Place in a lined baking tray (or with parchment paper, whichever is easier for you) first the white mixture, then spread the cocoa mixture on top. Level it slightly, so the layers don’t mix.
8. Put the tray in the preheated oven at medium heat (I use the medium setting). Bake for 20 minutes.
9. While it’s baking, prepare the egg yolk glaze: beat the remaining 5 yolks with 5 tablespoons of sugar. Mix vigorously with a whisk until it becomes creamy and the sugar starts to dissolve.
10. After 20 minutes of baking, take the tray out and pour the egg yolk glaze over the cake while the base is hot. Spread it with the back of a spoon or a brush.
11. Put the tray back in the oven for another 5 minutes, still at medium heat. You will see that the yolk layer stabilizes and acquires a shiny color.
12. Remove the cake and let it cool completely in the tray. Then you can cut it into squares.
Why I make this recipe often
I like that it’s quick, you don’t have to wait for creams or complicate things with syrups. The mixture is prepared directly, and the ingredients are at hand. It keeps quite well for a few days, which is useful if it’s not eaten immediately.
Tips and Variations
Tips
The egg whites must be beaten well to give volume to the base. If you use a mixer, it takes 2-3 minutes.
Don’t mix too much after adding the flour, so you don’t lose the air from the egg whites.
The yolks with sugar shouldn’t be cooked too long – 5 minutes are enough to set the glaze.
The tray I use is medium-sized (about 20x30 cm), but you can use a similar one.
Substitutions
The oil can be replaced with melted butter, but it changes the texture a bit.
The flour remains simple, type 000. I haven’t tried gluten-free flour.
If you don’t have cocoa, you can omit the layer, but you won’t have the color contrast.
Variations
You can add a bit of vanilla to the mixture for flavor.
In the cocoa layer, you can also add ground nuts, but no more than a tablespoon, so it doesn’t become too dense.
If you want it sweeter, you can sprinkle a bit of powdered sugar after cooling.
Serving Ideas
I cut it into small squares and serve it as coffee cake. It also works as a packed dessert since it doesn’t crumble. It can be placed on a platter with other simple cakes.
Frequently Asked Questions
1. Can I use brown sugar instead of white?
Brown sugar can slightly change the texture and color of the base, but the recipe works that way too.
2. Can I make the cake without the yolk layer?
You can, but then you won’t have the three distinct colors, and the glaze won’t be shiny.
3. What do I do if the yolk layer cracks while baking?
If the layer is too thick or the oven too hot, it can crack. It doesn’t affect the taste, just the visual appearance.
4. Can I use a round tray?
Yes, but the layers won’t look as good when cut. I recommend a rectangular tray.
5. Can I put the cake in the fridge?
It can be kept in the fridge, but it dries out faster. It’s better at room temperature, covered.
Nutritional Values
Estimate for 1 serving (out of 12):
Calories: ~170 kcal
Carbohydrates: ~24g
Proteins: ~3.5g
Fats: ~6g
Values are indicative, depending on the size of the eggs and the amount of sugar used.
Storage and Reheating
The cake keeps well at room temperature in a closed box for 2-3 days. I do not recommend reheating; it is eaten cold or at room temperature. If too much is left, it loses its freshness after the third day.
Quick Info
Total Time: about 30 minutes
Preparation Time: 10-15 minutes
Baking Time: 25 minutes (20+5)
Servings: 10-12, depending on the size of the pieces
Difficulty: easy
Recipe Type: homemade cake, suitable for the weekend or a quick snack
Ingredients
5 eggs
10 tablespoons sugar
6 tablespoons flour
5 tablespoons oil
1 tablespoon cocoa
1 packet baking powder
Preparation Method
1. Separate the egg whites from the yolks. I do this directly over two bowls to avoid confusion.
2. Beat the egg whites until foamy with a mixer. When you see they are stiffening, start gradually adding the 10 tablespoons of sugar. Continue mixing until the sugar dissolves somewhat, and the foam holds well.
3. Pour the oil over this foam and gently fold it in. Don’t overdo it, just enough to combine.
4. Gradually add the flour mixed with the baking powder. Mix gently with a spatula, so you don’t lose all the air.
5. Divide the mixture into two bowls as evenly as possible.
6. In one of the bowls, add the tablespoon of cocoa and mix gently. Now you have the white mixture and the cocoa one.
7. Place in a lined baking tray (or with parchment paper, whichever is easier for you) first the white mixture, then spread the cocoa mixture on top. Level it slightly, so the layers don’t mix.
8. Put the tray in the preheated oven at medium heat (I use the medium setting). Bake for 20 minutes.
9. While it’s baking, prepare the egg yolk glaze: beat the remaining 5 yolks with 5 tablespoons of sugar. Mix vigorously with a whisk until it becomes creamy and the sugar starts to dissolve.
10. After 20 minutes of baking, take the tray out and pour the egg yolk glaze over the cake while the base is hot. Spread it with the back of a spoon or a brush.
11. Put the tray back in the oven for another 5 minutes, still at medium heat. You will see that the yolk layer stabilizes and acquires a shiny color.
12. Remove the cake and let it cool completely in the tray. Then you can cut it into squares.
Why I make this recipe often
I like that it’s quick, you don’t have to wait for creams or complicate things with syrups. The mixture is prepared directly, and the ingredients are at hand. It keeps quite well for a few days, which is useful if it’s not eaten immediately.
Tips and Variations
Tips
The egg whites must be beaten well to give volume to the base. If you use a mixer, it takes 2-3 minutes.
Don’t mix too much after adding the flour, so you don’t lose the air from the egg whites.
The yolks with sugar shouldn’t be cooked too long – 5 minutes are enough to set the glaze.
The tray I use is medium-sized (about 20x30 cm), but you can use a similar one.
Substitutions
The oil can be replaced with melted butter, but it changes the texture a bit.
The flour remains simple, type 000. I haven’t tried gluten-free flour.
If you don’t have cocoa, you can omit the layer, but you won’t have the color contrast.
Variations
You can add a bit of vanilla to the mixture for flavor.
In the cocoa layer, you can also add ground nuts, but no more than a tablespoon, so it doesn’t become too dense.
If you want it sweeter, you can sprinkle a bit of powdered sugar after cooling.
Serving Ideas
I cut it into small squares and serve it as coffee cake. It also works as a packed dessert since it doesn’t crumble. It can be placed on a platter with other simple cakes.
Frequently Asked Questions
1. Can I use brown sugar instead of white?
Brown sugar can slightly change the texture and color of the base, but the recipe works that way too.
2. Can I make the cake without the yolk layer?
You can, but then you won’t have the three distinct colors, and the glaze won’t be shiny.
3. What do I do if the yolk layer cracks while baking?
If the layer is too thick or the oven too hot, it can crack. It doesn’t affect the taste, just the visual appearance.
4. Can I use a round tray?
Yes, but the layers won’t look as good when cut. I recommend a rectangular tray.
5. Can I put the cake in the fridge?
It can be kept in the fridge, but it dries out faster. It’s better at room temperature, covered.
Nutritional Values
Estimate for 1 serving (out of 12):
Calories: ~170 kcal
Carbohydrates: ~24g
Proteins: ~3.5g
Fats: ~6g
Values are indicative, depending on the size of the eggs and the amount of sugar used.
Storage and Reheating
The cake keeps well at room temperature in a closed box for 2-3 days. I do not recommend reheating; it is eaten cold or at room temperature. If too much is left, it loses its freshness after the third day.