Bicolor cake

90 min
Suitable for vegetarians
Type of dish: Pastries
Temperature: Room temperature
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Eggs 5.0 ud
Plain flour 0.75 kg
Raising agent 26.667 g
Sugar 0.625 kg
Sunflower oil 0.208 l
Bifidus plain yoghurt 3.333 ud
Cocoa 0.033 kg
Oranges 0.208 kg
Elaboration
  • Preheat the oven to 180 ºC.
  • Grease and flour the mould if necessary. Remove excess flour and set aside.
  • Separate egg whites and yolks.
  • Sieve the flour.
  • Grate the orange peel avoiding the pith, as this would bitter the batter.
  • Incorporate in a mixing bowl the yolks, yogurt, sugar, flour, baking powder and oil. Stir.
  • Separate the mixture into two halves.
  • Add the cocoa powder to one of the mixtures, and the orange zest to the other. Mix.
  • Beat the egg whites until stiff and divide evenly between the two mixtures.
  • Mix gently to incorporate the egg whites into the batter.
  • Introduce each of the batters into different piping bags.
  • Fill the mould by pouring each mixture separately lengthwise. Repeat this process in the successive layers. The halves must be of different colours.
  • Fill the mould up to 2/3 of its capacity.
  • Bake at 180 ºC for approximately 45 minutes.
Nutritional information (1 portion)
Energy
1601.8
kcal
Carbohydrates
250.86
g
Proteins
25.87
g
Lipids
53.64
g
Sugars 124.39 g
Salt (Sodium) 180.58 mg
Folic acid 74.17 ug
Vitamin C 15.21 g
Vitamin A 126.53 ug
Zinc 2.4 mg
Iron 5.68 mg
Calcium 159.06 mg
Cholesterol 230.29 mg
Polyunsaturated fatty acids 26.85 g
Monounsaturated fatty acids 14.34 g
Saturates 9.81 g
Fiber 7.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.