Chocolate Vanilla Sponge Cake with Marble Swirl
Ingredients
1 1/2 cups medium gluten flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup room temperature unsalted butter
1 cup sugar
3 large eggs
1 tsp vanilla extract
1/2 cup milk
2 tablespoons cocoa powder
Preparation
Preheat oven to 350 ° F (175 °C) and grease and flour a baking pan about 9 x 5 inches.
Combine flour, baking powder and salt in a bowl. Set aside for later use.
In a separate bowl, combine the butter with the sugar and beat until fluffy and lightly colored.
Add the eggs one by one, mixing well after each addition. Stir in vanilla extract.
Add the flour mixture and milk alternately to the batter, starting with the flour and finishing with the milk. Mix until smooth.
Reserve a third of the batter and stir in the cocoa powder until well incorporated.
Pour the vanilla mixture into the prepared pan. Then add the chocolate mixture on top and scrape with a spatula or knife to create a marbling effect.
Bake for 50-60 minutes, or until removed with a toothpick inserted through the middle and unodored.
Allow the cake to cool in the tin for 10 minutes, then remove it and place on a grid rack to cool completely.
Prep Time: 15 minutes | Cook Time: 50 minutes | Total Time: 1 hour 5 minutes
Calories: 280 kcal per serving | 8 slices available
Cinnamon nut rolls with cream cheese sauce
Ingredients
Making Rolls
1 cup warm milk (43 °C to 46 °C).
2 ¼ teaspoons active dry yeast (1 pack)
¼ cup granulated sugar
¼ cup unsalted butter, melted
1 large egg
3 ½ cups wheat flour
½ tsp salt
1 teaspoon cinnamon powder
Stuffing
½ cup packaged brown sugar
2 tablespoons powdered cinnamon
½ cup chopped walnuts
¼ cup room temperature unsalted butter
Cream cheese frosting
225 g cream cheese, room temperature
½ cup room temperature unsalted butter
2 cups rock sugar
1 tsp vanilla extract
1-2 tablespoons milk (adjust consistency)
Preparation
Prepare the rolls:
Activate Yeast: In a large bowl, combine warm milk, sugar, and yeast. Let sit until bubbly, about 5-10 minutes.
To make the dough: Add the melted butter, eggs, flour, salt, and powdered cinnamon to the yeast mixture. Mix until a smooth dough forms. Knead on floured surface for 5-7 minutes until smooth.
Let the dough stand: Place the dough in an oiled bowl, cover with a damp cloth, and let it sit in a warm place for about 1 hour until doubled in size.
Prepare the filling: In a small bowl add brown sugar, powdered cinnamon, and chopped walnuts. Set aside for later use.
Roll out the dough: Once the dough is awake, roll out the dough into a rectangle (about 40 x 30 cm).
Spread the filling: Spread room temperature butter over the dough, then sprinkle evenly with the brown sugar mixture.
Volume: Starting on the long side, roll the dough tightly into a log. Cut into 12 rolls.
Secondary proofing: Place rolls in a greased baking dish, cover and proof for another 30 minutes.
Preheat the oven: Preheat oven to 175 °C (350 ° F).
Roasting: Bake the rolls for 20-25 minutes until golden brown.
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Flourless and sugar-free orange cookies
Ingredients
2 large oranges (orange juice and zest)
2 eggs
1 cup almond flour
1/2 cup shredded coconut
1/4 cup natural sweetener (such as stevia or erythritol)
1 tsp baking powder
1 tsp vanilla extract
1 pinch of salt
Preparation
Preheat the oven: Heat oven to 180 °C (350 ° F) and line a baking sheet with parchment paper.
Mix the wet ingredients: In a large bowl, combine the orange juice and zest with the eggs, sweetener, and vanilla extract. Mix thoroughly until well mixed.
Mix the dry ingredients: In a separate bowl add almond flour, coconut paste, baking powder, and a pinch of salt.
Knead into dough: Add the dry ingredients to the orange and egg mixture. Mix until a homogeneous dough forms.
To make the cookies: Form the dough into small balls and place on the prepared tray. Flatten slightly with a fork to make it a cookie shape.
Roasting: Bake until golden brown around the edges, 12-15 minutes.
Cooling: Place the cookies on a grid rack to cool completely before serving for the ideal texture.
Additional Information
Preparation time: 15 minutes
Baking Time: 15 minutes
Total time: 30 minutes
Calories: about 85 kcal per cookie
Portion Size: 20 cookies
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