• 1 Teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 200 grams of margarine
• 50 grams of butter
• 1 cup of sugar
• 5 eggs
• 1 cup of full liquid milk
• 1 green shell zucchini
• 2 ½ cups self-rising wheat flour (sifted 3 times)
• 1 teaspoon of baking powder
Heat the oven to 350 ° F (180 ° C). Beat only the 5 egg whites until stiff with an electric mixer, set aside. Save the yolks. In another container add the sugar, margarine and butter, beat until its color changes to pale yellow and when it acquires a spongy consistency, add the 5 egg yolks.
Blend the cup of milk, the zucchini skin and the teaspoon of cinnamon in a blender. Stop beating the other mixture with the mixer to use a paddle or magic finger and little by little, in enveloping movements, integrate the mixture from the blender, the flour and the whites until stiff, until a thick but fluffy whole is achieved .
Pour the resulting mixture into a medium mold or into individual cake molds, which you have previously buttered and floured. Bake at 350 ° F (180 ° C) for 40 minutes if it is a medium mold, or 25 minutes if they are individual, or until we insert a knife and it comes out clean.
Remove the cake from the oven and wait 15 minutes to unmold. As soon as it cools, sprinkle with powdered sugar.
Sift: pass the flour through a strainer several times, to aerate it well and make it fine.