Cupcake “Giraffe” from Two Types of Sponge Cake with a Layer of Cocoa

by Editorial Staff

When you cut this delicious and easy-to-prepare cupcake from the available ingredients, everyone will be very surprised and delighted, because inside it has the same pattern as on the skin of a giraffe! The cupcake is airy, moderately sweet, with a light chocolate tint and very beautiful inside.

Servings: 4

Cook: 1 hour

Ingredients

  • Eggs – 3 pcs.
  • Milk – 60 ml
  • Refined sunflower oil – 50 g
  • Sugar – 100 g
  • Flour – 140 g
  • Baking powder – 1 teaspoon
  • Cocoa powder – 1 tbsp
  • Vanillin – 2 pinches
  • Butter (for preparing the mold) – 10 g

Directions

  1. Prepare all ingredients.
    Remove the food from the refrigerator slightly in advance, so the eggs will beat easier and the cake will rise better.
    Sift flour (if there are no scales, wholemeal flour, measure out a 200 ml glass with a small top).
  2. Carefully separate the yolks from the whites. Place the yolks in a deep bowl, whites in the beating bowl (it must be completely dry). Try to keep the yolk from getting into the white, otherwise the egg whites won’t churn into a lush foam.
  3. For white dough, beat the whites with a mixer, starting at low speed and gradually increasing them (this took me about 3 minutes). Then add half the sugar. Beat the whites until the sugar dissolves.
  4. Add half the milk and vegetable oil to the resulting foam. Stir the mixture with a whisk.
  5. Add half the flour, baking powder and vanillin to the bowl. Mix everything into a homogeneous mass at the lowest speed of the mixer.
  6. Now let’s prepare the second part of the dough – the yellow one. To do this, add the remaining sugar to the yolks.
  7. Beat well with a mixer until lightening and sugar dissolving.
    Pour the remaining vegetable oil and milk into a bowl. Stir.
  8. Add the other half of the flour, baking powder, and vanillin to a bowl. Stir with a whisk, breaking any lumps.
  9. Grease the sides and bottom of the cake pan with butter.
    Preheat oven to 180 degrees.
  10. Pour half of the yolk dough into the mold, gently level its surface along the bottom.
  11. Pour cocoa powder into a fine sieve and dust the entire surface of the yellow dough so that there are no gaps.
  12. Pour half of the protein dough on top and dust with cocoa powder.
  13. Then a layer of the remaining yellow dough, a layer of cocoa powder, and on top – the second half of the dough on proteins.
  14. Bake the “African” muffin in an oven preheated to 180 degrees for 40 minutes.
    Check the readiness with a toothpick – if it remains dry after piercing in the middle of the cake, then it’s time to get the baked goods out of the oven.
  15. Gently transfer the cake from the pan to a wire rack until it cools completely.
  16. Cupcake “Giraffe” of two types of sponge cake with a layer of cocoa powder does not need decoration, it is beautiful internally. Looking at the cut of the cupcake, you understand why it is called “Giraffe”, right?

Bon Appetit!

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