Composition / ingredients
Step-by-step cooking
Step 1:
To prepare a cupcake, all products must be at room temperature, so it is better to prepare them in advance. Eggs are carefully divided into yolks and whites.
Step 2:
First we make the dough on the yolks.
Step 3:
At the maximum speed of the mixer, beat the yolks with sugar until a dense yellow mass and sugar dissolves. The mixer is washed and dried.
Step 4:
Add vegetable oil, mix.
Step 5:
Pour half of the flour sifted with baking powder and vanilla. Gently mix with a spatula.
Step 6:
Pour in the milk, mix gently again until smooth.
Step 7:
Add the remaining flour and lemon zest. Gently knead the homogeneous dough.
Step 8:
The egg yolk dough is ready.
Step 9:
Ingredients for protein dough.
Step 10:
Whisk the proteins with salt first at a minimum speed until soft peaks. Gradually add sugar in small portions, without stopping whipping. The speed is slightly increased. Beat the whites to a very thick air mass.
Step 11:
Pour in vegetable oil, mix gently with a spatula.
Step 12:
Pour half of the flour sifted with baking powder and vanilla. Gently mix.
Step 13:
Next, we prepare the dough similarly to the yolk dough, that is, repeat steps 6 and 7.
Step 14:
Cover the baking dish with oiled parchment. Spread half of the dough on the yolks, level with a spatula.
Step 15:
Sprinkle cocoa on top through a sieve.
Step 16:
Then carefully spread half of the dough on the proteins, level.
Step 17:
Also sprinkle with cocoa.
Step 18:
We spread the rest "yellow" dough, sprinkle with cocoa. We distribute the "white" dough on top.
Step 19:
Bake the cupcake in preheated to 180 degrees. oven for about 40 minutes. It is advisable not to open the oven for the first 25-30 minutes so that the cupcake does not settle. We check the readiness with a wooden splinter. If it's dry, the cupcake is ready.
Step 20:
The finished cake is completely cooled, removed from the mold and served to the table. Enjoy your tea!
When preparing a cupcake, it is very important to take into account that vegetable oil and milk are measured in grams, not in milliliters.
The color of the yellow dough will depend on the quality of the eggs. If you use eggs from domestic chickens, whose yolk is bright orange, then the color of the dough will be saturated yellow. I had ordinary store-bought eggs, so the dough on the yolks is pale yellow.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder - 79 kcal/100g
- Egg yolks - 352 kcal/100g
- Lemon zest - 47 kcal/100g
- Egg whites - 44 kcal/100g
