– 150 g egg, whites and yolks separated;
– 150 g soft butter;
– 150 g sugar;
– 100 g flour;
– 50 g starch;
– 50g melted dark chocolate.
Whisk the egg yolks with the sugar until the mixture whitens. Add the softened butter then incorporate the sifted flour and cornstarch. Whip the egg whites and fold them delicately into the preparation. Divide the dough obtained in two, add the melted chocolate to one of the two. In a buttered cake mould, alternately pour the white batter and the brown batter. Bake in a preheated oven at 180°C for about 40 minutes.
– 125 g flour;
– 75 g chestnut flour;
– 1 sachet of baking powder;
– 150 g sugar;
– 200 g applesauce;
– 100g sunflower oil;
– 1 vanilla pod.
Mix the flours with the baking powder and the sugar. Add the applesauce then the oil. Add the seeds from the split and scraped vanilla pod. Pour the mixture into a greased (or silicone) cake mold and bake for 35 minutes in a preheated oven at 180°C. Leave to cool before unmolding.
– 125 g soft butter;
– 150 g sugar;
– 3 large eggs;
– 125 g rice flour;
– 100 g starch;
– 1 tsp baking soda;
– 2 lemons;
– 50g icing sugar.
Whisk the butter with the sugar until smooth. Incorporate the whole eggs, one by one the flour and cornstarch. Finish with yeast or baking soda. Add the grated lemon zest to the batter. Pour into a buttered cake tin and bake in a preheated oven at 180°C for 40 minutes. Meanwhile, squeeze the lemons, add the icing sugar. When it comes out of the oven, prick the cake with a skewer in several places and gently pour in the juice. Let cool and soak before unmolding.
