Zutaten
- 2 cups flour2 cup
- 4 eggs4 piece
- 1 cup sugar1 cup
- 1 cup 7-Up1 cup
- 3/4 cup corn oil0.8 cup
- 2 tablespoons cocoa powder2 tablespoon
- 3 teaspoons baking powder3 teaspoon
- 3 tablespoons milk powder3 tablespoon
Zitronenschale1 teaspoon- A pinch of salt for whipping egg whites1 pinch
Schritte
- 1
In a bowl, combine the flour with the baking powder and milk powder, and whisk well (this process eliminates the need to sift the ingredients) and set aside.
5 MinBenötigte Werkzeuge:
Rührschüssel🍳Whisk - 2
Separate the egg whites from the yolks, place the whites with a pinch of salt, and beat them with the whisk until the whites become meringue-like and set aside.
5 MinBenötigte Werkzeuge:🍳Whisk - 3
In a bowl, combine the yolks with the sugar and whisk until mixed, then add the vanilla, lemon zest, oil, and 7-Up, and whisk.
5 MinBenötigte Werkzeuge:Rührschüssel🍳Whisk - 4
Add the flour and egg whites to the yolk mixture in 3 batches, alternating, ensuring to start and end with flour (this stage should be mixed gently with the spatula to avoid deflating the mixture).
5 MinBenötigte Werkzeuge:
Spatel - 5
Take a quarter of the mixture and add the sifted cocoa, mixing gently with the spatula.
5 MinBenötigte Werkzeuge:Spatel - 6
Grease the pan with ghee and dust it with flour, pour the mixture alternately in batches, then use a thin knife to swirl the mixture in the pan, being careful not to reach the bottom of the pan, and place it in the oven for 40 minutes, testing for doneness by inserting a knife and ensuring it comes out clean.
40 MinBenötigte Werkzeuge:🍳Baking Pan
Ofen - 7
The oven temperature is 350°F (175°C).
- 8
Place the pan on the middle rack.
Nährwertangaben
Zitronenschalepro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.