Day and Night Cake: A Quick and Delicious Treat
Ingredients
- 220 g butter (softened)
- 220 g sugar (1 cup)
- 7 eggs (5 of them separated into yolks and whites)
- 300 g all-purpose flour (2 ½ cups)
- 1 pack baking powder (approximately 1 tablespoon or 15 g)
- 1 pack vanilla sugar (approximately 1 tablespoon or 15 g)
- Fat for greasing the baking tray
- 2 tablespoons cocoa powder
- ¼ liter hot milk (1 cup)
Step-by-Step Instructions
1. Preheat and Prepare the Baking Tray
Preheat your oven to 180°C (350°F). Grease a baking tray thoroughly with butter or non-stick spray to ensure the cake releases easily after baking.
2. Prepare the Cake Batter
In a large mixing bowl, beat the butter, sugar, vanilla sugar, 2 whole eggs, and 5 egg yolks until the mixture is light, fluffy, and pale in color. This creaming step incorporates air into the batter, contributing to the cake’s soft texture.
3. Incorporate the Dry Ingredients
Gradually add the flour and baking powder to the butter mixture. Mix until just combined, ensuring not to overwork the batter to keep it light.
4. Fold in the Egg Whites
In a separate clean, dry bowl, beat the 5 egg whites until stiff peaks form. This step is crucial as the beaten egg whites will help aerate the batter, making the cake light and fluffy. Gently fold the egg whites into the batter using a spatula, being careful not to deflate the mixture.
5. Divide and Color the Batter
Spread two-thirds of the batter evenly onto the prepared baking tray. In a separate bowl, mix the remaining one-third of the batter with 2 tablespoons of cocoa powder. This will create the chocolate portion of the cake. Using a spoon, place small heaps of the chocolate batter randomly over the vanilla batter on the tray. To achieve the characteristic “day and night” marbled effect, you can gently swirl the batters with a knife.
6. Bake the Cake
Place the tray in the preheated oven and bake for 20 to 30 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. The cake should be golden around the edges and slightly springy to the touch.
7. Add the Milk Soak
As soon as you take the cake out of the oven, carefully spoon ¼ liter of hot milk over the still hot cake. This step adds moisture and a tender crumb to the cake, enhancing its flavor and texture. Allow the cake to cool completely in the tray.
8. Optional: Chocolate Glaze for Extra Indulgence
For an extra decadent touch, spread a layer of chocolate glaze over the cooled cake. To make a simple glaze, melt 100 g of dark chocolate with 2 tablespoons of butter over low heat until smooth, then pour over the cake and spread evenly with a spatula. Allow the glaze to set before slicing and serving.
Nutritional Information (Per Serving)
- Servings: 20 pieces
- Calories: 220
- Total Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 75mg
- Sodium: 50mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 15g
- Protein: 4g
Baking Tips for Day and Night Cake
- Ensure Ingredients are at Room Temperature: This helps the ingredients combine more smoothly, especially the butter and eggs, resulting in a better cake texture.
- Beat Egg Whites to Stiff Peaks: This is crucial for achieving the light, airy structure of the cake. Make sure no yolk gets into the whites, and the bowl is clean and grease-free.
- Avoid Overmixing: When folding the egg whites into the batter, do so gently to retain the air you’ve incorporated.
- Customize the Swirl: For a more pronounced marbling effect, you can adjust how much you swirl the chocolate batter into the vanilla.
Storage and Serving Suggestions
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. If you’ve added a chocolate glaze, keep the cake in the fridge to maintain the glaze’s consistency.
- Serving: This cake is versatile and pairs beautifully with a hot cup of coffee or tea. For an extra treat, serve with a dollop of whipped cream or a scoop of vanilla ice cream.