Sunday, July 30, 2017


adapted from :

Ingredients :

220  gm  cake flour/plain flour
1/2  tbsp  baking powder
250  gm  salted butter, room temperature
160  gm  castor sugar
4  large  eggs, room temperature
2  tsp  vanilla extract
200  gm  natural yoghurt, room temperature
1.5  tsp  cocoa powder (sifted) and mix with 2 tbsp milk or water

Directions :

1.  Preheat oven to 170'C.  Grease a 8-inch round cake pan with butter or cooking spray, line base with parchment paper.  Sift plain flour and baking powder together, set aside.

2.  Beat butter and sugar until pale and fluffy at medium speed for about 5 minutes.  Reduce speed, add vanilla extract.  Add eggs, one at a time beating thoroughly after each addition.

3.  Add in 1/2 of the flour followed by the yoghurt and remaining flour, beating until just incorporated.

4.  Take out half of the plain batter and blend well with the cocoa paste.

5.  Spoon 3 heapful tablespoons of the plain batter into the middle of the cake pan.  Straight away spoon 2 heapful tablespoons of the chocolate batter on top.  Continue doing this until all the mixture has been used.  Then slightly tap and shake the cake pan to even the batter.

6.  Create feather patterns by inserting a skewer into the batter in one direction and draw the skewer up the opposite way.

7.  Bake in the preheated oven for about 45-50 minutes or a skewer inserted into the center of the cake comes out clean.

8.  Leave the cake to cool in the pan for 10 minutes, then turn out the cake onto a rack to cool completely before unmoulding the pan.

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