If you line your pan carefully with foil, using your knuckles not to tear it, you won't have to wash the pan. If you grease the pan, try adding a parchment paper "sling" across the wide side for easy lifting. By beating the egg whites first you won't have to wash the beaters to use them again.- 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
- 1/2 cup vegetable 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 (Dutch process is best)
- 2 Tablespoons 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.
- Place egg whites in a medium bowl, yolks in a large bowl.
- With an electric hand mixer on high, beat egg whites until they form stiff peaks. Set aside.
- To the egg yolks add oil, sugar & vanilla. Beat on high speed for about a minute until thick.
- With beater on low speed, slowly add milk, then slowly add flour mixture.
- Using a spatula, gently fold egg whites into flour mixture.
- Place about 2/3 cup of the batter into the empty egg white bowl. Fold in cocoa powder and 2 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 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at least 10 minutes. Store tightly wrapped.
Variations: Try adding the zest of one orange. You would do that just before adding the flour.
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