Three-colored cake

I arrived at this recipe after having leftover egg whites from a beef salad and a cake. That's how I made a simple loaf, following an old recipe from my notebook, which uses cup measurements. The mixture yields two large loaves; I poured one into a bundt pan and the other into a regular loaf pan. The shape didn’t matter, both were finished quickly, and I only managed to set aside a few slices for my mom. I enjoy whisking the egg whites by hand rather than using a mixer, and I did the same this time.

Quick Info

Total Time: about 1 hour and 10 minutes
Preparation Time: 25-30 minutes
Baking Time: 40 minutes (plus 5 minutes in the turned-off oven)
Servings: 2 large loaves
Difficulty: medium
Recipe Type: family dessert, perfect for using leftover egg whites

Ingredients

8 whole eggs
6 egg whites (leftover)
2 ½ cups sugar (1 cup for the coconut meringue)
1 cup oil
2 cups + 2 tablespoons flour (1 cup and ¾ for the main mixture, 2 tablespoons for coconut, ¼ cup for the white part)
2 tablespoons cocoa powder
150 g coconut
grated zest of one lemon and one orange
1 teaspoon lemon juice
coffee essence
lemon essence
salt

Instructions

1. Prepare two pans: one bundt pan and one loaf pan. Grease the bundt pan with oil and line the loaf pan with parchment paper.

2. Separate the yolks from the whites of the 8 eggs. Sprinkle a little salt over the egg whites.

3. Whisk the egg whites by hand until they form stiff peaks. Gradually add 1 ½ cups of finely ground sugar (I usually grind it beforehand). Once the meringue is firm, add the yolks one at a time, gently folding in with the whisk.

4. Incorporate the oil gradually, mixing gently. Add 1 cup and ¾ of flour gradually to avoid lumps.

5. Divide the mixture: take about a third of it and mix in 2 tablespoons of cocoa powder and coffee essence. To the remaining mixture, add the lemon and orange zest, lemon essence, and another ¼ cup of flour.

6. For a marbled effect, alternate in the pans: two tablespoons of the lemon mixture, one tablespoon of the cocoa mixture, and so on, until finished.

7. Now make the coconut meringue: whisk the 6 egg whites with a little salt until stiff. Gradually add 1 cup of sugar and 1 teaspoon of lemon juice. Once you have a firm meringue, fold in 2 tablespoons of flour and 150 g of coconut gently.

8. Spread half of the coconut meringue over each loaf, on top of the marbled mixture.

9. Bake the loaves in a preheated oven at 175°C (350°F) for 40 minutes. In the last 5 minutes, check with a toothpick. If it comes out clean, they are done.

10. After turning off the oven, leave the loaves inside for another 5 minutes without opening the door. Only remove them from the pans once they have cooled slightly.

11. Once completely cooled, you can dust powdered sugar on top.

Why I Make This Recipe Often

It’s a great solution when I have leftover egg whites, the ingredients are simple, and it keeps well for two days. It turns out dense, doesn’t crumble easily, and has a pleasant texture—not too moist, not too dry. It’s suitable for dessert or a quick snack.

Tips and Variations

Tips

- If you want the meringue to be firm, whisk the egg whites at room temperature and don’t add the sugar all at once.
- Grind the sugar if you want it to dissolve more quickly.
- When adding the yolks, don’t mix aggressively; just enough to incorporate.

Substitutions

- You can use only lemon zest if you don’t have orange.
- The coffee essence can be omitted or replaced with a little rum essence.
- All-purpose flour should not be substituted with other types; otherwise, the loaf won't hold together as well.

Variations

- The coconut meringue can be omitted, but it adds extra texture.
- You can also add raisins or small chocolate pieces to the yellow part if you like.

Serving Ideas

- It pairs well with coffee, for breakfast, or in kids’ school lunches.
- It can be cut into small cubes for dessert platters.

Frequently Asked Questions

1. Can I use a mixer for the egg whites?
Yes, but the meringue will have a different texture and won’t hold as much air. If you want it to be like the original recipe, use a whisk.

2. If I only have half the amount of egg whites, can I proportionally reduce the ingredients?
Yes, you can make half the recipe by reducing all ingredients accordingly.

3. Does the meringue on top stay soft or harden?
It forms a slightly crunchy crust on the outside but remains fluffy inside; it doesn’t dry out.

4. Can the loaf be frozen?
I don’t recommend it; the texture of the coconut meringue changes after freezing and thawing.

5. What if I don’t have a bundt pan?
Use two regular loaf pans lined with parchment paper.

Nutritional Values

Estimated values for one slice (based on 24 slices from both loaves):
approximately 220 kcal
carbohydrates: 32 g
fat: 8 g
protein: 4 g

These are approximate calculations; it depends on how large you cut the slices and if you use all the sugar.

Storage and Reheating

The loaf can be stored at room temperature, covered, for a maximum of 2-3 days. I do not recommend reheating it, as the meringue will become soft. You can also keep it in the fridge, but it will harden a bit, so let it come to room temperature before serving.

 Ingredients: 8 eggs + 6 egg whites + 1/2 cup sugar + 1 cup oil + grated zest of lemon and orange + 1 teaspoon lemon juice + 2 tablespoons cocoa + 150 g coconut + 2 cups + 2 tablespoons flour + coffee essence + lemon essence + salt

 Tags:  three colored checkers