Yorgan kek

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Intensity Breakdown

• Mixing intensity: Low — just hand whisking or a stand mixer on medium.

• Technique intensity: Low — no folding of egg whites, no molten sugar work.

• Cleanup intensity: Very low — one bowl, one loaf pan.

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Ingredients

For the vanilla batter

• 3 large eggs (room temperature)

• 1 cup (200g) granulated sugar

• ½ cup (120ml) vegetable oil (or melted unsalted butter)

• ½ cup (120ml) whole milk (room temperature)

• 1 ½ cups (195g) all-purpose flour

• 1 tsp baking powder

• 1 tsp vanilla extract

• Pinch of salt

For the cocoa swirl

• 2 tbsp unsweetened cocoa powder (Dutch-process preferred)

• 2 tbsp milk (to mix with cocoa)

For the pan (optional)

• 1 tbsp softened butter + 1 tbsp flour (to dust the loaf pan)

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Nutrition (per slice, 1/10 of cake)

Nutrition is an estimate; exact values depend on specific ingredients used.

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Instructions

1. Prepare the pan and oven

Preheat your oven to 175°C (350°F).
Grease a 9×5 inch (23×13 cm) loaf pan with butter, then dust with flour. Tap out excess flour. Alternatively, line with parchment paper.

2. Make the base batter

In a large mixing bowl, beat eggs and sugar together until pale and fluffy — about 3 minutes with an electric mixer.
Slowly add oil while mixing, then pour in milk and vanilla extract. Mix until combined.

3. Add dry ingredients

Sift flour, baking powder, and salt into the wet mixture. Fold gently with a spatula until just combined — do not overmix.

4. Prepare the cocoa swirl

In a small bowl, combine cocoa powder with 2 tbsp milk to form a smooth, thick paste.
Take 1 cup (about 240ml) of the vanilla batter and stir it into the cocoa paste until fully chocolate-colored.

5. Create the “blanket” layers

Pour half of the vanilla batter into the prepared loaf pan.
Spoon dollops of the cocoa batter evenly over it.
Pour the remaining vanilla batter on top.
Use a butter knife or skewer to make gentle S-shaped swirls — do not over-swirl, or you will lose the blanket effect.

6. Bake

Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
If the top browns too quickly after 25 minutes, loosely cover with foil.

7. Cool and serve

Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Slice horizontally to reveal the beautiful blanket-like swirl.

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Chef’s Notes

• For a richer blanket: Replace oil with 100g melted unsalted butter.

• Storage: Wrapped tightly at room temperature, Yorgan Kek stays soft for 3 days. Refrigerate for up to 1 week.

• Serving suggestion: Dust with powdered sugar just before serving.

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Why “Yorgan Kek”?

“Yorgan” means blanket in Turkish. When sliced, the contrasting chocolate patterns spread across the cake like a hand-woven Anatolian blanket — cozy, rustic, and full of character.