- 250 g of Constanza Mayonnaise
- 250 ml of warm water
- 200g sugar
- 360 g of all-purpose wheat flour
- 1 sachet of baking powder
- Lemon or an orange Zest, grated
- 200g chocolate chips
- 1 Teaspoon vanilla extract
Preheat the oven to 180 degrees with heat above and below.
Mix the warm water with the Constanza Mayonnaise in a bowl. When it is well integrated, add the sugar, the lemon or orange zest, the flour together with the baking powder, and the teaspoon of vanilla. Whip with electric mixer until a fully integrated dough remains. If you don’t have electric mixer, you can also do it manually. Introduce the chocolate chips into the dough and mix with a spatula so that are well distributed throughout the cake.
Grease the mold with a mold release spray. Pour the mixture into the mold. Take the cake to the oven at 180 degrees with heat up and down. Bake for 30 or 40 minutes (depending on the oven) and then prick with a toothpick (if it comes out clean, the cake is ready).
Remove the cake from the mold and let it cool on a wire rack so that it does not moisten.
Decorate as desired.