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?
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.