The fluffy bicolor cake is simply a cake with ricotta and cocoa, very easy to prepare, guaranteed success! Super soft! Perfect for breakfast or a snack.
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 9.5-inch pan
- Cooking methods: Oven
- Cuisine: Italian
FLUFFY BICOLOR CAKE
- 2 cups all-purpose flour
- 1 cup ricotta cheese
- 1 cup sugar
- 3 eggs
- 5 tbsps unsweetened cocoa powder
- 7 tbsps butter
- 1 pinch salt
- 1 packet baking powder
- lemon zest
Steps
To prepare this fluffy bicolor cake, first melt the butter in a bain-marie and let it cool.
In a bowl, beat the whole eggs with the sugar, add the ricotta while continuing to whisk, then gradually add the flour, a pinch of salt, lemon zest, and the previously melted butter until you obtain a homogeneous mixture. Divide the mixture into two equal parts and mix the cocoa into one of the parts until well combined.
Butter and flour a 9.5-inch pan and pour the two mixtures in. First, insert the white mixture, then add the cocoa mixture by spoonfuls. Use a wooden skewer to swirl the two mixtures.
Bake in a preheated oven at 350°F for about 30 minutes. However, do the toothpick test to check doneness as it may vary from oven to oven.
