This was actually supposed to be a Choco Vanilla Swirl cake . But unfortunately the swirls are missing . It’s a mixture of one of the 2 most loved flavors. This was my treat I prepared for our wedding anniversary. It turned out beautiful and tasty.
A yummy cake that definitely added a cherry on the icing for the special day!!
Refined flour – 100 gms
Baking powder – 1 teaspoon
Butter (at room temperature) – 75 gms
Castor sugar – 100 gms
Vanilla Essence – 1 teaspoon
Eggs (at room temperature and separated) – 2
Unsweetened cocoa powder – 2 tablespoons
Milk- 3 tablespoons
- Pre heat oven to 180 degrees centigrade. Base line a 7 inch x 6 inch x 2 inch tin with a parchment paper.
- Mix the butter and sugar. Beat it until the mixture is creamy and the sugar is completely dissolved.
- In another bowl beat the egg whites till light and creamy. Add vanilla essence to the egg yolk and whisk.
- Add the whisked egg yolk mixture to the butter and sugar mixture while continuously beating. Now add the beaten egg white. Whisk well for a minute.
- Sift the flour and baking powder and fold it into the egg mixture gently. Add the milk and mix well.
- Now transfer half the mixture in the prepared cake tin.
- Quickly add the cocoa powder to the remaining cake mixture and mix well lightly.
- Place the cocoa mixture, too, in the cake tin.
- Using a fork or a skewer lightly mix the 2 colored mixture in the tin. Do not over do or you would not get the desired swirly look. ( I guess I over did it :()
- Place it in the oven in the centre rack position and bake on 180 degrees centigrade for 25-30 minutes or until a skewer inserted comes out clean.
- Once done, let it cool on a wire rack completely before seving.
Use exact measurements to make a cake.
Transfer the prepared batter immediately to the baking tin as once the baking powder is added, it starts its action. So always keep the baking tins ready according to the requirements.