Dessert · Pastries as Snack · Pastries for Breakfast

Bicolour Cake

Bicolour Cake is a soft and tasty treat. During the baking a great smell will branch out and it will wrap around your kitchen…and house! Especially when you’re taking the cake out of the oven: you will suddenly love it!

I love beginning my day with a good breakfast, and I bet you also do!

So now, we are seeing how prepare this simple and delicious sweet! I think that the simple things are the best, don’t you agree?

Bicolour Cake

Ingredients (for a cake pan of 18 cm diameter):

  • 2 eggs;
  • 100 g of butter;
  • 100 g of flour;
  • 120 g of sugar;
  • 2 tablespoons of cocoa;
  • 2 teaspoons of vanilla powder;
  • 16 g of baking powder;
  • 1 pinch of salt.

Preparing the Bicolour Cake

Grease and flour the cake pan.

Preheat the oven to 180° C.

Divide the eggs yolk from white eggs and put them in 2 different bowls.

Sift the flour with the salt, the vanilla and the baking powder.

In a bowl, beat the butter (at room temperature) with 50 g of sugar, until a soft cream is obtained.

Add the sifted powders and combine them.

Beat the white eggs with 50 g of sugar, little by little, until a soft meringue is obtained.

Combine the 2 mixtures prepared using a spoon or a spatula, with movement from the bottom to the top.

Divide the dough obtained in 2 bowls. In one of these, add the remaining sugar (20 g) and the cocoa: combine them.

Put the doughs in 2 different pastry bags. Fill the cake pan pouring a bit of dough from each pastry bag, alternating the colours.

After 10-15 minutes of baking, check the cake: if it is enough brown, cover the top of the cake with an aluminium sheet until the end of baking.

Bake the cake for about other 20 minutes. Check the baking using a skewer: insert it into the cake and if it comes out clean our cake is done.

Take the Bicolour Cake out of the oven and let it cool.

Bicolour Cake Bicolour Cake

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