Two-Tone Citrus Cupcake

An original cut yellow and white cupcake. For this cupcake, two types of dough are made: with whites and with yolks. The principle of their preparation is the same. Thanks to lemon zest, baked goods have a light citrus aroma. The cake turns out tender, moderately crumbly. The cut of the finished cake reveals interesting wavy yellow-white layers. You can delight your family and friends with homemade baked goods. You can serve the cupcake with a cup of fragrant tea or aromatic coffee, and little family members love this cupcake with milk.
cook time: 1h 20 min
Miles Denholm
Two-Tone Citrus Cupcake

Nutrition Facts (per serving)

315
Calories
13g
Fat
38g
Carbs
8g
Protein

Ingredients (12 portions)

For the yolk test:

Egg yolks 4 pc
Sugar 70 g
Vegetable oil 40 g
Baking powder 1 tsp
Vanillin 0.25 tsp
Lemon zest 1 tsp
Milk 80 g
Wheat flour 120 g
Cocoa 2 tsp

For the protein test:

Sugar 70 g
Egg whites 4 pc
Vegetable oil 40 g
Baking powder 1 tsp
Vanillin 0.25 tsp
Lemon zest 1 tsp
Milk 40 g
Wheat flour 120 g
Cocoa 1 tsp
Salt to taste

Recipe instructions

Step 1

Step 1
To prepare the cake, all ingredients must be at room temperature, so it is better to prepare them in advance. Carefully separate the eggs into yolks and whites.

Step 2

Step 2
First we make the dough on the yolks.

Step 3

Step 3
At maximum mixer speed, beat the yolks with sugar until the mixture becomes thick and yellow and the sugar dissolves. Wash and dry the mixer.

Step 4

Step 4
Add vegetable oil and mix.

Step 5

Step 5
Add half of the sifted flour with baking powder and vanilla. Mix carefully with a spatula.

Step 6

Step 6
Add milk and mix gently until smooth.

Step 7

Step 7
Add the remaining flour and lemon zest. Gently knead into a homogeneous dough.

Step 8

Step 8
The yolk dough is ready.

Step 9

Step 9
Ingredients for the protein test.

Step 10

Step 10
Beat the whites with salt first at minimum speed until soft peaks form. Gradually add sugar in small portions without stopping whisking. We increase the speed a little. Beat the whites until very thick and fluffy.

Step 11

Step 11
Add vegetable oil and mix gently with a spatula.

Step 12

Step 12
Add half of the sifted flour with baking powder and vanilla. Mix carefully.

Step 13

Step 13
Next, prepare the dough similarly to the yolk test, that is, repeat steps 6 and 7.

Step 14

Step 14
Line the baking pan with oiled parchment. Place half of the dough on the yolks and level with a spatula.

Step 15

Step 15
Sprinkle cocoa on top through a sieve.

Step 16

Step 16
Then carefully place half of the dough on the whites and level them.

Step 17

Step 17
Also sprinkle with cocoa.

Step 18

Step 18
Lay out the rest of the “yellow” dough and sprinkle with cocoa. Distribute the “white” dough on top.

Step 19

Step 19
Bake the cake in preheated to 180 degrees. oven for about 40 minutes. It is advisable not to open the oven for the first 25-30 minutes so that the cake does not settle. We check readiness with a wooden splinter. If dry, the cake is ready.

Step 20

Step 20
Cool the finished cake completely, remove from the pan and serve. Enjoy your tea!

Additional rubrics

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