TWO-COLOR CAKE WITHOUT BAKING POWDER

Two-Tone Cake Without Baking Powder

Preparation time: 20 minutes
Baking time: 30-40 minutes
Total time: 60 minutes
Servings: 8-10

Welcome to the fascinating world of homemade desserts! Today, we will prepare a soft and fluffy two-tone cake that doesn’t require baking powder. This dessert has won the hearts of many due to its simplicity and delicious flavor. Whether enjoyed at breakfast or as a sweet snack throughout the day, this cake is the perfect choice. Let’s get started!

Ingredients

- 200 g all-purpose flour
- 200 g granulated sugar
- 6 eggs
- 1 teaspoon salt
- 1 packet vanilla sugar
- 30 ml rum
- 150 ml sunflower oil
- Zest of one lemon
- 25 g cocoa powder

Necessary Utensils

- 2 loaf pans
- Mixer or whisk
- Mixing bowl
- Spatula
- Fork
- Kitchen towel

Instructions

1. Preparing the oven and pans: Start by preheating the oven to a low temperature so that it is warm when we put the cake in. Next, prepare the pans: grease them with a little oil and dust with flour evenly over the entire surface. This step is essential to prevent the cake from sticking.

2. Separating the eggs: Carefully separate the egg whites from the yolks. It’s important that no yolk gets into the egg whites, or they won’t whip properly.

3. Beating the yolks: In a bowl, add 1/2 teaspoon of salt to the yolks and lightly beat them with a spoon. This simple trick will enhance the color of the cake.

4. Beating the egg whites: In another bowl, add the remaining salt to the egg whites. Using a mixer or whisk, beat the egg whites until frothy. Then, add the granulated sugar and vanilla sugar, continuing to beat until the mixture becomes firm and reaches the desired consistency. Finally, incorporate the rum and beat a little more until the egg whites form stiff peaks.

5. Adding the wet ingredients: Add the oil, yolks, and lemon zest to the bowl with the beaten egg whites, gently folding in from the bottom up with a spatula. This technique is important to maintain the air in the egg whites, ensuring the cake is fluffy.

6. Incorporating the flour: Sift the flour to avoid lumps and add it to the mixture. Mix again with gentle, upward motions until well combined.

7. Preparing the cocoa mixture: From the batter obtained, set aside about 1/4 in another bowl. In this bowl, add the sifted cocoa powder and mix well. Now you have a white batter and a chocolate batter.

8. Pouring the batter into the pans: Fill each pan with the white batter, leaving a little space at the top. Then, carefully pour the chocolate batter over the white batter, leveling it with a spatula. Using a fork, swirl through the batter to create a beautiful pattern inside.

9. Baking the cake: Place the pans in the preheated oven at medium heat. It’s vital not to open the oven door in the first 20 minutes to allow the cake to rise evenly. After 30 minutes, check if the cake is done using a toothpick: if it comes out clean, the cake is perfect.

10. Cooling and serving: Once the cake is baked, remove it from the oven and let it cool in the pans for a few minutes. Use a knife to loosen the edges, then turn it out onto a wooden board, covering it with a kitchen towel to keep it moist. When completely cooled, dust it with powdered sugar.

Practical Tips

- Ingredient substitutions: You can replace white sugar with brown sugar for a richer flavor. You can also experiment with flavors by adding cinnamon or almond extract.
- Serving variations: This cake is delicious served plain, but you can pair it with a scoop of vanilla ice cream or chocolate sauce. A good cup of coffee or fragrant tea complements it perfectly.
- Storage: The cake keeps well for a few days, but it’s best to slice only what you serve to maintain its fluffy texture.

Nutritional Benefits

This cake is a good source of carbohydrates and energy, thanks to the use of flour and sugar. The eggs contribute to protein intake, while sunflower oil provides essential fatty acids. Although it’s a dessert, enjoying it in moderation can be part of a balanced diet.

Frequently Asked Questions

- Can I use whole wheat flour?: Yes, but keep in mind that the texture will be different, and the cake will be denser.
- What can I do if I don’t have rum?: You can substitute the rum with vanilla extract or simply omit it.
- How can I tell if the cake is done?: Check if it’s firm and pulls away from the edges of the pan. A toothpick inserted in the center should come out clean.

This two-tone cake is a simple, quick, and flavorful recipe, perfect for any occasion. I invite you to try it and enjoy every fluffy slice!