Babovka/Also Called Pound Cake
Yield
1 cakePrep
20 minCook
45 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 2 ⅛ | cups |
powdered sugar
|
|
| 8 ⅞ | ounces |
all-purpose flour
|
|
| 5/8 | cups |
vegetable oil
|
|
| 5/8 | cups |
water
hot |
|
| 2 | teaspoons |
baking powder
|
|
| ½ | teaspoon |
vanilla extract
if desired |
|
| 1 | tablespoon |
cocoa powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | large |
eggs
|
|
| 503 | ml |
powdered sugar
|
|
| 256.5 | ml/g |
all-purpose flour
|
|
| 148 | ml |
vegetable oil
|
|
| 148 | ml |
water
hot |
|
| 1E+1 | ml |
baking powder
|
|
| 2.5 | ml |
vanilla extract
if desired |
|
| 15 | ml |
cocoa powder
|
|
Directions
Separate egg whites from yolks.
Set the whites aside.
Preheat oven to 350℉ (180℃).
Mix yolks with sugar.
Add slowly oil, then hot water.
Mix in flour and backing powder.
Beat egg whites alone in another bowl until they expand about 3 to 4 times, use an electric mixer on high speed for this.
Add these egg whites to the batter.
Mix by hand. Add vanilla if desired.
Pour half into greased round angel-cake pan.
Mix the cocoa into the remaining half and pour on top of the first layer in the pan.
Don't mix together.
Bake for 45 minutes.
Check with toothpick (toothpick will not have mixture on it if the cake is done) by poking it into the cake.
Sprinkle finished cake with powdered sugar.
