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First of all, put the chocolate on a large grater and cut the orange peel into small pieces. This depends on how fragrant you want the cake to turn out.
From now on the process is a simple and well-known one, the eggs are separated, the egg whites are whipped, incorporating the sugar lightly, the yolks are rubbed with oil and rum essence, the two are mixed and then gradually the flour mixed with baking powder is added.
At the end, after obtaining the final composition, add the chocolate and orange peel.
Place in the pan and put in the oven. I let you know that after 10-15 minutes you will smell divine in your kitchen!
Fluffy cake recipe with cocoa
Even if it is one of the classic recipes, regardless of the weather, it does not lose its charm, both due to the taste and the fact that it cooks extremely fast. You don't need more than 60 minutes to prepare this tasty and nutritious dessert.
- 200 g flour
- 6 egg whites
- 6 yolks
- 200 g sugar
- 4 tablespoons oil
- 3 tablespoons cocoa
- vanilla sugar
- baking powder.
Method of preparation:
One of the secrets of making a fluffy cake is how well the whites are beaten. So you can start with this step. In a large bowl, beat the egg whites until you get a thick, glossy foam like meringue. You can use either a classic, pear type tel, or an automatic kitchen mixer that can do the job for you, quickly and easily. After beating the egg whites, you can add the sugar little by little, continuing to mix. When the sugar has melted, in a separate bowl, put the yolks and, over them, gradually add the four tablespoons of oil and mix gently, carefully, as when preparing mayonnaise. When the two ingredients have blended, you can add them over the beaten egg whites. Stir gently from bottom to top to allow the foam to release and lose volume. Separately, incorporate the baking powder into the 200 g of flour and add it over the already prepared dough. When the flour has incorporated very well, separate the dough into two portions and in one of them add three tablespoons of cocoa. Stir until you get a cocoa cream. Thus, you will have two doughs, the one with cocoa and the one without. The check is almost ready. All that remains is to prepare the baking tray. Wallpaper the bottom of a cake pan with baking sheet and a little oil, then you can start pouring the two doughs. It is ideal to put, in turn, one tablespoon of each composition, so that they mix evenly. You can then put the tray in the preheated oven, over medium heat, for 30-40 minutes. Finally, to make sure the cake is ready, you can check it by inserting a toothpick into the dough. If it is clean and no dough remains on it, then the cake is ready and you can serve it, after it cools, with a cup of warm milk or a flavored tea.
Fluffy check with orange juice
Many years ago I was looking for a unique cake recipe, fluffy and very soft. I found, after long searches, the recipe for fluffy cake with orange juice in the pages of a French magazine and, paradoxically, it was actually the famous English cake. Years have passed since then, and this cake has remained my favorite.
I don't cook it very often, because in the meantime I discovered other quick cake recipes, not so tasty, but good. This dessert is indispensable in the days when the husband's brother comes to visit us.
Although I cook it every time he comes and sometimes he sees the process, he tells me anyway: Please buy me an Italian cake. He associates this cake with Panettone. But her husband calls it a cake (I hardly persuaded him to accept a cake for his birthday, because he still insists on baking this cake).
The cake is really very fluffy, soft and moist at the same time. It's pampering for the taste buds. The combination of orange and chocolate makes us think of Christmas. Today I also dressed him in winter clothes (chocolate icing and whipped cream and flakes).
Adriana88 sent a wonderful recipe to our Contest: Orange Check. Bring spring with you with your wonderful recipes prepared for your loved ones and you can win a DeKassa 10 Liter pressure cooker with extra glass lid, a wok pan with lid and Bergner ceramic interior (Vioflam series), or a steam cooking pot with two Peterhof sites (bottom encapsulated in 3 layers), offered by Megaplus.ro.
1 cup sugar
1/2 cup milk
1/2 cup oil
2 cups of flour
1 baking powder
1 pinch of salt
Method of preparation
Mix the egg whites with a pinch of salt. Mix the yolks with oil, milk and add flour mixed with baking powder, add the egg whites, grated peel and orange juice. Stir until smooth with a wooden spoon.
Pour the composition into a greased pan lined with flour. Put in the preheated oven until it passes the toothpick test.
Check with orange and chocolate
When we think of making a cake, we think of doing something easy, simple and fast.
Yeah Al that sounds pretty crap to me, Looks like BT aint for me either.
The combination between orange and chocolate is not an ordinary one, it brings flavor, brings that refined taste and the pleasure of enjoying something exceptional.
6 tablespoons sunflower oil
juice from half an orange
Whisk the egg whites then add the sugar spoon by spoon. When the sugar has melted, add the 5 tablespoons of water in turn and mix a little more.
The yolks are mixed with the oil and added to the egg white composition. Mix lightly then sift the flour and baking powder over the composition. Mix with a spatula, lightly, without rubbing the composition. At the end we add the juice, orange peel and chocolate cut into pieces.
We homogenize them a little to distribute them in the whole composition then we pour everything in a tray greased with butter and lined with flour.
This week's challenge for the Unisol chef (by the way, the promotion continues and I found out that I will soon be cooking with another winner) is a dessert: turning the cake into something simpler, a little easier. It can and is not difficult. The old and old recipe is with 10 of everything (that is, at ten tablespoons of flour you put ten eggs, ten tablespoons of oil, ten tablespoons of sugar). I chose a drastically simplified version. I used six large eggs, six tablespoons of flour, six tablespoons of sugar, an envelope of baking powder with saffron, two tablespoons of oil and a basket (square) of chocolate for each mini-cake (I baked the cake in small shapes , but this amount of mixture is enough for an average cake tray from which 10-12 slices come out).
First of all, I sifted the flour. It's good to do this because it aerates and the composition comes out fluffier. Then I separated the eggs, taken out of the fridge half an hour before, to reach room temperature.
I poured two tablespoons of oil over the yolks.
I mixed well with a tel. This helps them to fluidize and prepares them for the next stage.
I beat the egg whites until the foam phase with soft beads and then I put the sugar in the foam.
I continued beating with the mixer until I got a hard foam.
I incorporated the yolks into the foam.
I added the six tablespoons of flour.
Before sifting the flour, I mixed it with baking powder.
I greased the cake forms with oil, I put composition in them and in the middle of each form I put a piece of chocolate.
I baked the cake at 160 degrees (the oven heated to 180 then reduced the temperature when inserting the cake trays) for a quarter of an hour. A larger tray means more composition and therefore an increase in baking time to 20-25 minutes (do the toothpick test to make sure it is baked).
To prepare the dough, beat the slices well with a pinch of salt, then add the sugar and beat until a meringue comes out. Beat the yolks with 1 tablespoon of sugar and oil. Over the beaten egg whites add the yolks, flour, baking powder, lemon-orange peel. Stir gently so as not to leave the egg whites.
The composition is divided into two compositions.
In a composition add cocoa and cinnamon and mix until cocoa is incorporated into the dough. In the other add coconut. Grease two forms with butter or oil and line with flour. Pour the dough into molds and bake for about 25 minutes. After baking and cooling, remove from the molds and cut into slices.
Pudding powder with 2-3 tablespoons of sugar is diluted with 2-3 tablespoons of milk. The rest of the milk and sugar are put on the fire, and when the milk boils, the diluted pudding powder is added. Mix with the aim of not forming lumps. When it has thickened, remove from the heat and cool. After cooling, the pudding is mixed with butter and lemon-orange peel. White chocolate and milk chocolate are cut into small pieces and melted together in a bain-marie.
Grease each slice of dough with cream and stick, interspersing the colors. A slice of coconut, a slice of cocoa. Longer or shorter cake is formed. Place the cake on a grill, and with a spoon glaze the cake with melted chocolate.
Keep the cake in the fridge for about 1 hour, then cut it diagonally. Cut in this way, you will see 2 colors on the same slice of cake.
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