Thursday, October 8, 2009
Just a very simple cake originally baked in a round mould. I thought would be nice to have a little zebra cupcake for everyone without having to cut it up. Gives a very lovely patterns doesn't it? And it's so easy to do too. Finally, the recipe is typed!
6 small eggs
110 gm castor sugar
150 g cake flour
1/2 tsp baking powder
1/2 tbsp emulsifier
100 g butter, melted
30 g condensed milk (sweetened)
1 tsp vanilla essence
Mix together: 2 tsp cocoa powder
3-4 tbsp water
1.Preheat oven to 170 deg C and grease an 8 inch round cake pan.
2. Sift Flour and baking powder. Side aside.
3. Beat eggs, flour in (2), castor sugar and emulsifier on high speed for 10 minutes or until batter turns light and creamy, i.e. thick ribbon state. To test, lift beater. If batter drops from beater and disappear when you counte from 1 to 10, then it.s done.
4. Pour melted butter, condensed milk and vanilla essence into the batter and mix at low speed.
5. Divide bater into 2 equal portions. Fold chocolate solution into one of the portions.
6. Using a tablespoon, scoop 3 tablespoons of uncoloured batter into the centre of the cake pan. THen, scoop 3 tablespoons of chocolate batter on top of the uncoloured batter that you have just scooped into the pan. Do not spread the batter! It will spread by itself. Repeat until until you have finished about half the batter. Reduce to 2 scoops each now and continue layering until all the batter is used up. Reduce to 1 scoop towards the end when you find it difficult to scoop in 2 tablespoons. The circle becomes smaller and smaller as you pour.
9. Bake at 170 deg C for 35 minutes. Let cool in pan for 10 mins before turning on a rack to cool completely.
Note: you can sprinkle some almond flakes on the top before baking if you like.
Original recipe here.