Chec Mara’s Romanian Cake is a typical Romanian dessert. It’s nice to have relatives from other countries as you discover recipes that are sometimes similar to ours, like this very soft breakfast cake that we could compare to our Margherita, except that instead of butter, you use oil. The rest are the same ingredients processed differently. Variations of this Chec cake can also be made, such as with cocoa, lemon, and also with cream fillings. Read the procedure and prepare it for your breakfast.
Other recipes
- Difficulty: Very Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Romanian
- Seasonality: All-seasons
- Energy 286.28 (Kcal)
- Carbohydrates 37.04 (g) of which sugars 16.85 (g)
- Proteins 7.19 (g)
- Fat 13.07 (g) of which saturated 2.60 (g)of which unsaturated 9.81 (g)
- Fibers 0.66 (g)
- Sodium 94.70 (mg)
Indicative values for a portion of 83 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5 eggs (medium)
- 1 3/4 cups all-purpose flour
- 2/3 cup sugar
- 1 packet baking powder
- 1/3 cup corn oil
- 1 tsp apple cider vinegar
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 pinch fine salt
Tools
- Kitchen Scale
- Bowls
- Electric Whisks
- Spatula
- Parchment Paper
- Springform Pan 8.7 inches
Steps
Preheat the oven to 350°F (175°C) on static mode
Separate the egg whites from the yolks. Whip the egg whites and once they start to become fluffy, gradually add the sugar. In another bowl, beat the yolks with oil, salt, vanilla, grated lemon zest, and a teaspoon of vinegar.
Gradually incorporate, using a spatula, the egg white and sugar mixture into the yolks. Add sifted flour and baking powder and once combined, pour the batter into the pan lined with parchment paper. Bake in the middle of the oven for 40 minutes, checking. Once cool, sprinkle with powdered sugar.
Storage
Chec Mara’s Romanian Cake is a pantry dessert and should be stored at room temperature under a cake cover
FAQ (Questions and Answers)
Why add a teaspoon of vinegar?
With so many eggs, vinegar helps mask their smell.
What if I want to make it chocolate-flavored?
Remove 30 grams of flour and replace with 30 grams of unsweetened cocoa powder
