An original, butter-free, and very soft dessert, characterized by two-tone vanilla and cocoa stripes. Perfect for breakfast or a snack.
Beat the eggs with an electric mixer until the mixture is light and frothy.
Add the vanilla flavoring, oil in a thin stream, and milk.
Combine 220 g of sifted flour, baking powder, and vanilla.
Divide the batter into two parts: add cocoa and milk to one, and the remaining 30 g of flour to the other.
Pour two tablespoons of light batter and two of dark batter into a loaf cake pan lined with parchment paper, alternating them.
Bake in a static oven at 180°C for 35-40 minutes, checking doneness with a toothpick.
Electric mixer
Loaf cake pan
Parchment paper
Store in an airtight container for 2-3 days.
Suitable for a 25x11 cm pan.
Italia, Sicilia
| Energy (kcal) | 338.97 |
| Carbohydrates (g) | 42.73 |
| of which Sugars (g) | 22.98 |
| Fat (g) | 15.8 |
| of which Saturates (g) | 4.59 |
| Protein (g) | 8.1 |
| Fiber (g) | 2.21 |
| Sale (g) | 0.15 |
