Two-tone plumcake without butter, very easy to make and delicious, this soft cake is perfect for breakfast or a snack. Ideal to make during the school period, it keeps for up to 5 days in all its softness. Just keep it covered, even wrapped in a cloth, in a cool place and it will always be perfect. In fact, you can also freeze it, dividing the slices with a sheet of parchment paper and placing them in a suitable container or in practical freezing bags. When you’re ready to enjoy it, you can defrost it in the microwave or in the fridge, taking it out a few hours before consuming. Below I leave you some ideas for making easy breakfast sweets at home, while at the end of the recipe I will answer one or more common questions that you often ask me.
#adv
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 30 Minutes
- Preparation time: 15 Minutes
- Portions: 22 cm plumcake mold
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1.9 cups all-purpose flour
- 0.25 cups sweetened cocoa powder
- 0.35 oz unsweetened cocoa powder
- 3 eggs (Medium)
- 1/3 cups sunflower oil
- 1/2 cups milk
- 0.6 oz baking powder
- 1 pinch fine salt
- 0.6 cups sugar
Tools
- 1 Electric Whisk
- 1 Bowl
- 1 Spatula
- 1 Plum-cake Mold
- 2 Small Bowls
Steps
To make the two-tone plumcake without butter, we whisk the eggs with sugar and a pinch of fine salt using electric whisks. Alternatively, you can use a hand whisk. We proceed with this operation for a couple of minutes. This first base should appear lighter and fluffy.
Then we add the oil and mix quickly to incorporate it. We add the sifted flour and baking powder and work everything again with the electric whisks to incorporate the ingredients very well. At this stage, be careful to gather all the flour from the bottom and edges of the bowl. In this case, we can use a spatula to help.
Now we can divide the batter into two smaller bowls. One will be the white base of our plumcake, in the other we will add the sifted cocoa and then mix it well, making sure to eliminate all lumps.
We slightly grease and flour a 9.5-inch plumcake mold. Distribute it well on the bottom and sides of the mold and remove the excess flour. To create our cake now, we just need to alternate the layers, starting from the white base. We must compose at least six layers. Once the ingredients are finished, we lightly shake the mold and proceed to bake it at 350°F in a preheated, ventilated oven for 40-42 minutes.
We perform the skewer test to check the cooking. If it comes out dry when pierced, the cake is ready to be taken out of the oven. Let it cool before removing it from the mold. It will be perfect even accompanied by a scoop of vanilla ice cream, besides the usual cup of milk.
FAQ (Questions and Answers)
Without butter, does the plumcake turn out too dry?
No, in fact, thanks to the presence of oil, it will remain softer. Butter, in fact, when the cake begins to cool, risks hardening it prematurely.
Can I use sweetened cocoa instead of unsweetened?
Of course, you can also reduce the amount of sugar by 10-20 grams if you don’t want a cake that’s too sweet.
