Two-tone Bundt Cake

Preparation

1. STEP 1 OF 9

   Preheat the oven to 170°C, static mode up and down, and butter the chosen mold, also dusting it with flour, then removing the excess.

2. STEP 2 OF 9

   In a bowl, combine the eggs with the sugar, beat for 4 minutes until you get a voluminous, light, and ribbon-like mixture.

3. STEP 3 OF 9

   Next, add the yogurt and oil at room temperature.

4. STEP 4 OF 9

   Sift the flour, cornstarch, and baking powder, incorporate them little by little, mixing gently.

5. STEP 5 OF 9

   Finally, add the vanilla extract.

6. STEP 6 OF 9

   Divide the batter into two, weigh about 480g and add 20g of cocoa.

7. STEP 7 OF 9

   If the cocoa batter is very dry, gradually add a few drops of milk.

8. STEP 8 OF 9

   Start alternating the batters, one spoonful of the white and one spoonful of the cocoa, until finished.

9. STEP 9 OF 9

   Bake on the second to last lower shelf for about 40/45 minutes. Perform the toothpick test starting at 40 minutes.

Suggestions

• Electric whisk

General Information

Analysis

Macronutrients (100 gr)