Wednesday, May 18, 2016


adapted from  :

Ingredients :

220  gm  unsalted butter, at room temperature  (2 sticks)
200  gm  plain flour/all purpose flour
    1  tsp  baking powder
200  gm  fine or powdered sugar  (confectioners or icing sugar)
    4  eggs  (I use QL large omega)
 1/2  tsp  salt
    4  tbsp  fresh milk
    1  tsp  vanilla essence
    2  tbsp  cocoa powder

Equipment :  3 mini loaves tin (I use 8 inch round tin)

Method :

1.  Preheat the oven to 375'F.  Lightly greased the pan with butter.  Set aside.

2.  Mix the flour, baking powder together and sieve.  Add in salt and mix well.  Set aside.

3.  Cream butter and sugar until pale yellow in colour.  Add in egg one at a time.  Beat well after each addition until creamy.  Add in vanilla essence and fold in the flour mixture and mix well.  Finally, add in the milk and mix well.

4.  Divide the batter into two portions.  Stir the cocoa powder into one portion and mix well while the other portion remains plain (I add green colour and a little bit of pandan paste).  Transfer the plain batter into the prepared tin.  Shake it lightly to distribute evenly.  Pour the cocoa batter in the middle of baking tin and lightly swirl the cocoa batter with a butter knife to create marble effect.  Do not over mix.

5.  Bake until golden brown and cooked, about 40 minutes.

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