The giraffe cake is a simple, delicious and scenic dessert; its name comes from the alternating layers of batter dusted with unsweetened cocoa that create a unique design. The recipe I am offering you is by Natalia Cattelani, I wanted to try it for a long time but I always postponed, today I finally decided and I must say it surprised me.
I followed her recipe making a couple of changes, the yolk batter was too dense so I added some milk to make it softer and achieved a perfect consistency, additionally I doubled the amount of unsweetened cocoa to give a more intense color and flavor contrast.
Easy to make, the giraffe bundt cake is soft, delicate and is prepared in a short time; healthy and genuine, it is a pantry cake ideal for breakfast or children’s snack who will be amazed by the beautiful internal design. If you are craving a quicker dessert, try the morning yogurt bundt cake, a quick and very soft alternative, to be enjoyed plain or accompanied by jams and spreads.
Also try:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 5 egg yolks (from medium eggs)
- 3.5 oz sugar
- 3.5 tbsp peanut oil
- 1/3 cup milk
- 1 1/4 cup all-purpose flour
- orange zest (grated, half an orange's zest is enough)
- 1 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 5 egg whites (from medium eggs)
- 3.5 oz sugar
- 3.5 tbsp peanut oil
- 3.5 tbsp milk
- 3/4 cup all-purpose flour
- 1/2 cup almond flour
- Half vial almond essence
- 1 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 2 tsp butter
- 1 tbsp all-purpose flour
Tools
- 2 Bowls
- 1 Scale
- 1 Electric whisk
- 1 Sieve
- 1 Mold bundt cake mold, 9.5 inches in diameter
- 1 Spatula
Procedure
Sift the flour with the baking powder.
In a bowl add the yolks, add the sugar and whisk everything with an electric whisk until you get a light and frothy mixture.
Add the oil and incorporate, then add the sifted flour with baking powder, stir carefully to avoid deflating the mixture.
Finally, incorporate the milk and orange zest, the first batter is ready.
Sift the flour with baking powder then add the almond flour.
In a bowl pour the egg whites, add the sugar and whisk everything with an electric whisk until you get a light and frothy but not overly whipped mixture.
Add the oil and incorporate, add the sifted flours with baking powder and stir carefully to avoid deflating the mixture.
Incorporate the milk, vanilla, and bitter almond essence.The second batter is ready.
Butter and flour the bundt cake mold.
Pour half of the yellow batter into the mold trying to cover the base well, dust the surface with a tablespoon of unsweetened cocoa using a sieve.
Pour half of the white batter distributing it in a not too uniform manner and dust the entire surface with a tablespoon of unsweetened cocoa.
Repeat the layers again, pour the yellow batter, dust with cocoa, and finish with the white batter.
The cake is ready to bake.
Bake the cake in a preheated static oven at 356°F for about 40 minutes. Adjust according to your oven’s power.
Do the toothpick test to check its baking. If needed, extend the baking for a few more minutes.
The giraffe cake is ready, take it out of the oven and let it rest for 10 minutes then turn it over onto a serving plate. Let it cool completely and serve.
Advice
Storage
The giraffe cake can be stored at room temperature for 3/4 days in the designated cake container.
***********************
For advice on making the recipes contact me on FACEBOOK and if you like, follow me on INSTAGRAM
Send me your photos, I will be happy to publish them on my social media
