Bicolor cake
90 min

Type of dish:
Pastries
Temperature:
Room temperature
Seasonal period:
All year
Allergens:
Ingredients for 5 portions
Calculate portions
Huevos
5.0 ud
Harina floja
0.75 kg
Raising agent
26.667 g
Azúcar
0.625 kg
Aceite de girasol
0.208 l
Bifidus plain yoghurt
3.333 ud
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
Fiber
7.56
g
Saturates
9.81
g
Monounsaturated fatty acids
14.34
g
Polyunsaturated fatty acids
26.85
g
Cholesterol
230.29
mg
Calcium
159.06
mg
Iron
5.68
mg
Zinc
2.4
mg
Vitamin A
126.53
ug
Vitamin C
15.21
g
Folic acid
74.17
ug
Salt (Sodium)
180.58
mg
Sugars
124.39
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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