Ingredients:
Eggs : 3
Granulated sugar : 3/4 cup
Milk : 3/4 cup
Oil : 3/4 cup
All-purpose flour : 1.5 cup
Vanilla essence : 1 Tsp
Baking powder : 3/4 Tbsp
Dark cocoa powder : 1.5 Tbsp
Method:
Prepare an 8" round cake tin.
In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color
Add milk and oil, and continue beating until well blended.
In a separate bowl mix flour and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. Add vanilla essence.
Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.
Preheat the oven to 180C.
The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the prepared baking pan.
Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads - KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.
Bake in the pre heat oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready.
Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooling rack.
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