Zebra Cake/ Marble cake

I generally bake pretty decent cakes…..self boasting :), so was wondering what next. so thought about baking a pattern cake.. the batter mix was quite clear to me. The cake may look complicated at first, but its not a big deal to make it. If I can make it, everyone can make it. I went through couple of  videos to understand exact trick to get that pattern, and Voila!!! I got it. Below I am sharing the recipe & the method of pattern for same. I thought of writing this some other time, but some dear friends requested for recipe, so thought of writing this Sunday afternoon.

Tips: are mentioned in italics. please take care for getting perfect result.

Batter Mixes- so we have to make two batches of batter. Same ingredient almost, only one variation will be chocolate/cocoa powder so that we can see those beautiful swirls or the zebra pattern.

Ingredient List:

All Purpose Flour / Maida – 2 cups / 240 gram
Sugar – 1 cup / 200 gram
Milk -1 cup / 240 ml
Butter/ Oil – 1 cup / 240 ml at room temperature
Vanilla Essence – 2 teaspoon
Salt – 1/4 tsp
Baking Powder –  1 tablespoon
Eggs – 3 egg, if eggs are small use 4 eggs (at room temperature)
Cocoa Powder – 3 tablespoon (for nice pattern, prefer using Urban platter)

Instructions

  1. In a medium bowl, combine the flour, vanilla powder, and baking powder. Keep aside.

  2. In a separate large bowl, combine the eggs and sugar. Using a mixer, beat until the mixture is creamy  about 5 to 7 minutes.

  3. Add the milk and oil/butter, and continue to beat. Add vanilla extract too. The batter consistency should be of idly/dosa batter.

  4. Gradually add the flour mixture to the wet ingredients and beat for sometime.The final batter should not have lumps and nicely mix.  Tip: Always add batches of dry ingredients in wet mixtures. always remember after adding a batch of flour use spatula to mix in clockwise and then make 6 o’clock and then 3 o’clock (with the spatula). this tip helped me to add air in the batter, which will make it light, airy and spongy.

  5. Divide the mixture into 2 equal portions. 

  6. Keep one portion plain white

  7. Add the cocoa powder to the other portion and stir to blend. Tip: Please add little milk of the batter is thick

  8. Preheat the oven to 180.

  9. Lets line a baking pan with butter first and then dust with plain flour(mix little cocoa too) so that cake will not stick while un-molding. I have used round baking pan of dia-12 cms. You can use any shape/size.

  10. Scoop 3 tablespoons of the plain batter into the middle of the baking pan. Then scoop 3 tablespoons of the cocoa batter and pour in the center, on top of the plain batter. Keep repeating the process, alternately!! Tip:Do not spread the batter or tilt the pan to distribute the mixture—it will spread and fill the pan gradually. I used a tooth pick and created that flower pattern, you can make any.

  11. Bake the cake on the middle rack of the oven for about 45 minutes.

  12. To check if the cake is ready, insert a toothpick in the center—it should come out clean when ready. 

  13. Remove the cake from the oven.

  14. Quickly, run a  knife around the edges of the cake to loosen it, then invert onto a cooking rack.

  15. Let the cake cool off and the slice it. Serve it with vanilla ice-cream. Yum Yum!!

  16. Enjoy and share your feedback.

 

 

 

Eggless Sponge Cake

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On high demand I am trying my hands on eggless recipe and that too Eggless sponge cake. I have so many friend who are vegetarian and as per their religious belief they dont eat egg in any form..but few of my friend eat cakes and pastry which have egg as an ingredient.
I was not very sure on fluffiness and texture in case I will omit egg from cakes and muffins. I was thinking it will sink in middle while or after baking, but all my myths gone when i baked my First Eggless cake. It turned out super soft, having great texture and delicious.

Here goes the recipe:
All purpose flour- 1.5 cups/200gms
Ghee or butter-half cup or 70 gms
Condensed milk/Full cream-1 cup/180 gms (I used Amul Mithai mate)
Milk -1 cup/200gms
Cherry(optional)-10-12
Sugar-1/2 cup (as condensed milk is quite sweet)
Baking pwd-1 tsp
Baking soda-0.5 tsp

Steps to follow:
1. Mix all dry ingredients together or you can swift too. Mix flour, baking powder and baking soda together.
2. Add chopped cherries too. Please make sure to add cherry with dry ingredient; if we add the raisins in end they have tendency to sink in the bottom of the cake.
3. Mix butter (at room temperature) and powdered sugar, till it becomes pale yellow and smooth.
4. To butter mix add condensed milk, make sure to mix well, no lumps should form there.
5. Start mixing flour mix to butter mix , slowly and keep stirring with spatula. Mix milk too in between so that the paste will become smooth not to runny and not too stiff.

Baking:
Grease the baking pan with some butter or oil. Put some flour and rotate the pan so that whole inner surface of pan is covered with flour. We don’t want our cake to stick while taking out of the pan. always remember to follow this step.

Pour the mix into the pan. and place the pan in bake mode in Preheated over at 180 degree Celsius for 30 mins.
Test the cake by inserting knife or toothpick, if it comes out clean, the cake if fully baked, else but it back in oven for 10 more mins.

When the cake comes at room temperature slide a knife at the edges of the pan so that cake will come out easily out from the pan.

Serve!!

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