LIGHT TWO-TONE LOAF CAKE Today I present a very simple and super light dessert: we won’t use butter and we’ll use only the egg whites whipped to stiff peaks, which will allow us to obtain a cake so soft it seems like a cloud! Come with me into the kitchen and I’ll explain how to prepare the light two-tone loaf cake!
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 10 in (26 cm) light two-tone loaf cake
- 5 egg whites
- 3/4 cup + 2 tbsp (about 180 g) granulated sugar
- 100 ml (about 7 tbsp / 3.4 fl oz) sunflower seed oil
- 1/2 vial vanilla flavoring (vial)
- 1/2 cup (120 ml) water
- 2 cups (250 g) all-purpose flour (type 00)
- 1 sachet baking powder
- 1 pinch salt
- 1/4 cup (20 g) unsweetened cocoa powder
- as needed powdered sugar
Useful tools to prepare the light two-tone loaf cake
- 1 Plumcake pan
- 1 Sieve
- 1 Spatula
Preparation of the light two-tone loaf cake
The first operation is to whip the egg whites to very stiff peaks together with a pinch of salt; as soon as they start to swell add two tablespoons of sugar (taken from the total) and continue whisking until you obtain a smooth, glossy meringue.
In a bowl put the oil and water, add the drops of vanilla flavoring and mix quickly with the help of a whisk.
Using a sieve, sift the flour together with the baking powder into the oil-and-water mixture, little by little, while continuing to stir. You should obtain a slightly tacky batter; at this point add the remaining sugar and give one last vigorous stir.
Now start adding the whipped egg whites little by little, always folding gently from the bottom upwards and adding more only when the previous portion is perfectly incorporated.
Now divide the batter into two bowls and add the sifted unsweetened cocoa to one of them, mix well and you are almost ready to bake our light two-tone loaf cake.
Lightly grease the loaf pan using a paper towel dipped in a little vegetable oil, then add some flour, dust the entire interior well and remove the excess flour by tapping it a little upside down. If you prefer you can grease and flour the pan directly; however it is important to wait until the cake is completely cool once baked before removing it from the pan.
Pour the light batter first filling the pan about halfway, then pour the dark batter down the center of the pan along its length and finally cover with the remaining light batter. During baking the dark batter, which is slightly heavier because of the cocoa, will tend to sink a little. Now bake at 356°F (conventional oven) for about 20 minutes. Always do the toothpick test before removing the loaf cake from the oven: insert a toothpick into the center of the cake; if it comes out dry you can remove the cake, otherwise wait a little longer.
Wait for the two-tone loaf cake to cool before removing it from the pan, then if you like dust it with plenty of powdered sugar and here is our light two-tone loaf cake ready to be enjoyed in all its soft goodness!
One more tip:
* Egg whites at room temperature: they whip better and make the loaf cake softer.
* Sift flour, cocoa and baking powder: this will avoid lumps and make the batter lighter.
* Fold the egg whites gently: if you lightly whip them before adding, fold with movements from the bottom upwards so as not to deflate them.
* Add the water gradually: this helps keep the batter soft and well combined.
* Don’t overwork the batter: as soon as the ingredients are well combined, pour it into the pan.
* Check doneness with a toothpick: inserted in the center it must come out dry.
🍰 Storage tips
* At room temperature:
store the loaf cake under a cake dome or in an airtight container for 2-3 days so it stays soft.
* In the refrigerator:
not necessary, but if it’s very hot you can keep it in a closed container for up to 4 days. Before serving let it sit a few minutes at room temperature.
* In the freezer:
you can freeze it already sliced, wrapped in plastic wrap or in food-safe bags. It keeps well for about 1 month. Just let it thaw at room temperature.
