This updated recipe uses beaten egg whites for a light and fluffy loaf. If you line your pan carefully with foil, using your knuckles not to tear it, you won't have to wash the pan. And if you beat the egg whites first you won't have to wash the beaters to use them again. Be sure to aerate your flour before measuring.- Jenny Jones
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3 egg whites
- 3 egg yolks
- 1/3 cup + 1 Tablespoon oil (I use extra-light olive oil)
- 3/4 cup sugar
- 1 1/2 teaspoons vanilla
- 1/3 cup milk (I use 1%)
- 2 Tablespoons unsweetened cocoa powder
- 1 Tablespoon sugar
- Preheat oven to 350° F.
- Grease or line a loaf pan completely with foil (no need to grease foil).
- On wax paper, sift flour, baking powder & salt. Set aside.
- Separate the eggs and place whites in a medium bowl, yolks in a larger bowl.
- With an electric hand mixer on high speed, beat egg whites until they form stiff peaks. Set aside.
- To the egg yolks add oil, sugar & vanilla. Beat on high speed for 2 minutes until thick.
- Reduce speed to low and slowly add milk, then slowly add flour mixture.
- Using a spatula, gently fold egg whites into flour mixture.
- Place 2/3 cup of the batter into the empty egg white bowl. Stir in cocoa powder and 1 Tbsp. sugar.
- Spoon alternating layers into the pan. For the swirl, run a dull knife through the batter 3 or 4 times, lengthwise.
- Bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at least 10 minutes. Store tightly wrapped.
Note: You can add the zest of one orange to this loaf if you like. You would do that just before adding the flour.
Still want the old recipe? Click here