Black and white tea cake
Servings: 12
Calories: 150kcal
Equipment
- Electric hand mixer
Ingredients
- 200 g self-raising flour
- 150 ml low-fat milk 1.5% fat
- 100 g low-fat butter (room temperature) 40% fat
- 100 g sugar
- 50 g low-fat greek yogurt 2% fat
- 35 g raw dark cocoa
- 3 free-range eggs
- 1 tsp vanilla essence
- 1 tsp baking powder
- a ping of salt
Instructions
- Separate the egg whites from the yolks into 2 separate bowls.
- Beat the egg whites with a pinch of salt and half of the sugar until a hard mousse is obtained.
- Beat the yolks separately with the butter, the remaining sugar and the vanilla essence until everything is incorporated and a consistent composition is obtained. Add the milk and beat for a few seconds more.
- Sift the flour and the baking powder and mix them in a bowl.
- Gradually add the flour to the bowl with the egg yolks composition and beat at low speed until everything is incorporated.
- Incorporate gently with a spatula the egg whites mousse in the obtained composition.
- Prepare a narrow baking tin with baking paper and pour half of the batter.
- Sift and mix the cocoa powder to the remaining batter, then use a spoon to gently add it to the middle of the baking tin (on top of the white batter).
- Bake for 50 minutes at 180°C. Take out and check with a skewer to see if it's done - if the skewer comes out clean, then it's done, if there is batter on it, you need to bake it some more. I would say that no more than 10 minutes.
- Take out of the oven and onto a cooling rack for a half an hour before serving.
- Enjoy!