Two-tone souffle cake
Two-tone souffle cake
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How to cook Two-tone souffle cake:

INGREDIENTS
- 3 egg yolks
- 30ml (2 1/2 tbsp) sunflower oil
- 40ml (2 1/4 tbsp) milk
- 3 egg whites
- 15ml (1 tbsp) lemon juice
- 90g (3/4 cup) flour
- 80g ( 6 tbsp) sugar - 30g (2 1/3 tbsp) in the yolks + 50g (4 tbsp) in the egg whites
- 10g (4 tsp) cocoa powder
METHOD
- Preheat the oven to 150°C/300°F.
- In a large bowl beat egg yolks with sugar. Add oil and milk, and whisk to combine.
- Stir in flour and set aside.
- In another bowl beat egg whites with sugar and lemon juice until stiff peaks form.
- Gradually stir egg whites into egg yolks mixture.
- Divide the batter in half and add cocoa to one part of the batter.
- Pour cocoa batter into the bottom of a cake pan lined with parchment paper. Pour the remaining batter on top and stir carefully with a wooden spoon.
- Bake for 45 minutes at 150°C/300°F plus 10 final minutes at 180°C/260°F.
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