– 150 g eggs, whites and yolks separated;
– 150 g soft butter;
– 150 g sugar;
– 100 g flour;
– 50 g cornstarch;
– 50 g melted dark chocolate.
Whisk the egg yolks with the sugar until pale and creamy. Add the softened butter, then fold in the sifted flour and cornstarch. Whip the egg whites to stiff peaks and gently incorporate them into the batter. Divide the mixture in two portions, stirring the melted chocolate into one. In a buttered cake mold, alternate spoonfuls of the light and chocolate batters. Bake in a preheated oven at 180°C for about 40 minutes.
– 125 g flour;
– 75 g chestnut flour;
– 1 sachet baking powder;
– 150 g sugar;
– 200 g applesauce;
– 100 g sunflower oil;
– 1 vanilla pod.
Combine the flours, baking powder, and sugar. Stir in the applesauce, followed by the oil and seeds from the split vanilla pod. Pour into a greased or silicone cake mold and bake for 35 minutes in a preheated oven at 180°C. Cool completely before unmolding.
– 125 g soft butter;
– 150 g sugar;
– 3 large eggs;
– 125 g rice flour;
– 100 g cornstarch;
– 1 tsp baking soda;
– 2 lemons;
– 50 g icing sugar.
Cream the butter and sugar until smooth. Add the eggs one at a time, then mix in the rice flour and cornstarch. Stir in the baking soda. Fold in the grated zest from the lemons. Pour into a buttered cake tin and bake at 180°C for 40 minutes. Meanwhile, juice the lemons and stir in the icing sugar. Once baked, pierce the cake with a skewer and drizzle over the glaze. Cool fully before unmolding.
