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A delicate two-tone cupcake made from yolk and protein dough - fragrant, airy and easy to prepare. Perfect for tea, and the cocoa layers add contrast!
Ingredients:
5 medium eggs (separate into whites and yolks)
A pinch of salt
1 tsp. vanilla sugar
80 g of regular sugar
70 g of odorless vegetable oil
30 g milk (for protein dough)
150 g flour
½ tsp. baking powder
Zest of 1 lemon (or orange)
80 g milk (for yolk dough)
Cocoa powder for layers (optional)
Method of cooking:
All ingredients should be at room temperature. First, separate the eggs into whites and yolks, being careful not to get the yolk into the whites.
Let's start with the egg whites. Add a pinch of salt to the egg whites and beat on medium speed. After a minute, when foam forms, add the vanilla sugar and continue beating. Then gradually add 80 g of sugar. Beat on medium speed to dissolve the sugar. After that, increase the speed and beat until the egg whites hold their shape well, but not to stiff peaks.
Pour in 70g of vegetable oil, beating on low speed for 10 seconds. Add 30g of milk and mix gently. Sift 150g of flour together with the baking powder and gradually add to the egg whites, mixing gently to maintain an airy texture.
For the egg yolk batter, combine the egg yolks, a pinch of salt and 80g of sugar. Beat for 2–3 minutes until the mixture is light and fluffy. Add the lemon or orange zest, 70g of vegetable oil and 80g of milk. Mix again for 10 seconds. Then gradually add the flour, sifting it together with the baking powder, and knead into a smooth dough.
Preheat the oven to 180°C. Prepare a baking tin (diameter 24 cm), grease it with butter and lightly dust with flour. Alternately lay out layers of egg white and egg yolk dough in the tin. You can sift a little cocoa powder between the layers for contrast. You usually get two yellow and two white layers. If the tin tapers towards the bottom, put a little less dough on the bottom layer.
Bake at 180°C for approximately 40 minutes. Baking time may vary depending on your oven and the material of the pan. Test with a wooden skewer - it should come out dry.
Leave the cupcake to cool in the tin, then invert onto a plate. Decorate with icing, dust with powdered sugar, or leave as is if desired. The cupcake will keep at room temperature and will remain soft and tender.
