Ingredients
4 eggs
200g of sugar
1/2 lemon (zest)
120ml of water
120ml of sunflower oil
350g of common flour
16g baking powder
100g of chocolate chips
20g cocoa powder
Step-by-Step Instructions
1. Preparing the Batter
Begin by preheating your oven to 180°C/360°F. Grease and flour a 24cm cake mold, ensuring it’s ready for the batter.
In a large mixing bowl, crack open the eggs and beat them using a mixer until they become frothy and pale.
Gradually add the sugar to the beaten eggs, continuing to mix until the sugar is fully incorporated.
Grate the zest of half a lemon directly into the bowl, infusing the batter with a hint of citrusy freshness.
Pour in the water and sunflower oil, then mix everything together until smooth and well combined.
2. Incorporating Dry Ingredients
In a separate bowl, sift together the common flour and baking powder to ensure a light and airy texture in the cake.
Gradually add the flour mixture to the wet ingredients, stirring gently to avoid overmixing.
Continue mixing until all the flour is incorporated and no lumps remain, resulting in a smooth cake batter.
3. Adding Chocolate Goodness
Once the batter is ready, it’s time to add the chocolatey goodness! Toss in the chocolate chips and fold them into the batter using a spatula until evenly distributed.
Now comes the fun part – dividing the batter into two halves. This is where we create the beautiful bicolor effect!
4. Creating the Bicolor Effect
Continued on next page (page 2)
