A light, fluffy Czech pound cake, known as Babovka, with a delightful two-tone vanilla and cocoa layer. Perfect for tea time or dessert, this cake is simple to make and visually appealing.
YIELD
8 servingsPREP
15 minCOOK
40 minREADY
1 hrsPro Tips
- Egg Whites: Ensure no yolk contaminates the whites, and use a clean, grease-free bowl for maximum volume. Folding: Fold egg whites gently to keep the batter airy—overmixing deflates the cake.
- Pan Prep: Grease and flour the pan thoroughly to prevent sticking, especially in bundt pans with intricate designs.
- Toothpick Test: Insert the toothpick in both layers to ensure the cocoa portion is fully baked.
- Storage: Store in an airtight container for up to 3 days or freeze slices for up to a month.
Optional Variations
- Citrus Zest: Add 1 tsp lemon or orange zest to the vanilla batter for a fresh twist.
- Nutty Crunch: Sprinkle ¼ cup chopped almonds or walnuts into the cocoa batter before baking.
- Marble Effect: Lightly swirl the layers with a skewer for a marbled look instead of distinct layers.
- Glaze Option: Replace powdered sugar dusting with a simple chocolate glaze (melt 100g dark chocolate with 2 tbsp milk).
Ingredients
Directions
- Preheat Oven: Set to 350°F (180°C). Grease and lightly flour the cake pan.
- Prepare Egg Whites: In a clean bowl, beat egg whites with an electric mixer on high speed until stiff peaks form (about 3–4 minutes). Set aside.
- Mix Wet Ingredients: In a separate large bowl, whisk egg yolks and powdered sugar until smooth. Gradually add vegetable oil, then warm water, mixing well after each addition.
- Add Dry Ingredients: Sift flour and baking powder together. Gently fold into the yolk mixture until just combined.
- Incorporate Egg Whites: Carefully fold the beaten egg whites into the batter in thirds, using a spatula to maintain airiness. Add vanilla extract.
- Create Layers: Pour half the batter into the prepared pan. Mix cocoa powder into the remaining batter, then gently pour over the vanilla layer. Do not stir.
- Bake: Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. 8,. Cool & Serve: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Dust with powdered sugar before serving.
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