EGGLESS MARBLE CAKE [in kadai]

Today I am going to share how to make a cake with zebra stripes on the inside. This is such a fantastic surprise-inside cake a fan alternative to a traditional chocolate and vanilla cake. It is easy to make from just one batter and taste is also delicious. Making this cake is not only fun, but it’s also a great way to have two cakes at the same time. If you are like me, you may have experienced the problem of not being able to decide between two delicious flavours. In that case, it’s chocolate and vanilla. Well this marble cake definitely solves the problem because we simply bake a chocolate cake and a vanilla cake together. The chocolate cake batter is made from the vanilla cake batter. This means you don’t have to prepare two completely separate batters. To create a zebra pattern, simply layer the batters on top of each other. Do give this delicious and not to forget, beautiful zebra cake a try, please let me know in the comments box below.

INGREDIENTS:

1 Cup All Purpose Flour

½ Cup Powder Sugar

½ Cup Curd

¼ Cup Vegetable Oil

¼ Cup Milk Powder

¼ Cup Milk

1 teaspoon Baking Powder

¼ teaspoon Baking Soda

1 tablespoon Cocoa Powder

Few drops of Vanilla Extract

METHOD:

STEP 1 – Grease a cake tin with little oil/ butter and place a butter paper. Dust it lightly with flour, tap and remove excess flour.

STEP 2 – As we are making this cake in kadai, we need to pre-heat it the same way like we do in oven. Heat a kadai on medium heat for 10 minutes, place a steel stand carefully in the centre. Cover it with big vessel.

STEP 3 - In a mixing bowl, add oil, curd, powder sugar and vanilla extract and mix well.

STEP 4 – In a strainer, add all purpose flour, milk powder, baking soda, baking powder and strain.

STEP 5 – Mix the flour mixture with the curd mixture.

STEP 6 – Add milk and mix well to make a smooth batter.[see notes]

STEP 7 – Divide the smooth batter in 2 equal parts.

STEP 8 – Now add cocoa powder in one portion and mix well. If needed add 1 teaspoon milk to make the batter smooth.

STEP 9 - Drop a spoonful of the chocolate batter in a prepared cake tin at the base.

STEP 10 – Top it with a spoonful of the vanilla batter.

STEP 11 – Repeat the same as shown in the picture till the batter ends.

STEP 12 – Make a pattern using a tooth pick. Make lines from centre to the edge of the tin. 6-8 lines with equal lines in between.

STEP 13 – Now make the lines from the edges to the centre in between the earlier lines. You will see a beautiful flower pattern.

STEP 14 – Place the cake tin in kadai on the stand without touching the kadai,

cover it with big thali or big vessel and bake it in pre-heated kadai for 35-40 minutes on medium flame or till it is done. [see notes]

STEP 15 – Start checking after 30 minutes. When a tooth pick inserted in the centre comes out clean, cake is ready. If not then bake it for more 5-7 minutes.[see notes]

STEP 16 – Switch off the flame and rest the cake for 5 minutes in the kadai.

STEP 17 – Remove cake tin from kadai, let it cool for 10 minutes, demould

and let it completely cool prior to cutting into wedges.

Cut into desired size pieces and serve.

NOTES: *If you don’t want to use curd, skip it and use the same quantity of milk.

                *If the batter is very thick, you can add few more drops of milk to make a smooth, dropping consistency batter.

                  *There should be a gap between the kadai and cake tin on all sides. Here the stand acts as a separator between the kadai and the tin.

                   *Check after 30 minutes. Baking time depends on the size of the tin and quantity of batter.

                  *The same way, you can bake the cake in pressure cooker without whistle and rubber and stand in the centre.