Chocolate vanilla marbal cake

Name: Chocolate vanilla marbal cake
Cuisine: Indian
Ingredients: 2 cup maida; 1 cup powdered sugar; 2 tbsp coco powder; 3/4 cup oil; 1/2 cup curd; 1 cup milk; 1 pinch Salt; 1 1/2 tbsp baking powder; 1 tbsp baking soda; 2 tbsp vanilla essence

Jayakrite Kande @cook_12324384

Raipur

#treats #christmas #ebook

Jayakrite Kande @cook_12324384

Raipur

#treats #christmas #ebook

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Ingredients

2 cup maida
1 cuppowdered sugar
2 tbspcoco powder
3/4 cup oil
1/2 cupcurd
1 cup milk
1 pinchSalt
1 1/2 tbsp baking powder
1 tbspbaking soda
2 tbsp vanilla essence

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Steps

1

Sift together the flour, sugar, and salt.
2

Add oil to it giving it a light mix. Then slowly add milk and mix the batter using cut and fold method.
3

Once a smooth batter is formed, add Baking Powder and Baking Soda and gently incorporate it in the batter. Ensure not to over mix the batter.
4

Now comes the fun part. Divide the batter into two halves.
5

Sift cocoa powder in one batch and mix it gently. You can use some milk to adjust the consistency.
6

To the other half, add vanilla essence and give it a final mix.
7

Take your baking tin and pour one spoon of vanilla batter in the centre of the
pan and allow it to spread naturally.
8

Now take one spoon of chocolate batter and pour it in the centre of the vanilla
batter. The quantity will increase and the batter will spread more.
9

Patience is the key while pouring alternate spoons of the two batters.
10

Be cautious enough not to be in hurry or tilt the pan to spread the batter. Allow it
to spread naturally and soon you will see alternate spirals forming beautifully.
11

To create the design, take a toothpick and starting from the centre of the batter
make lines to the end of the batter. Try to maintain equal distance in between
each line.
12

Once you have got all the lines from the centre to the end of the tin, it is now time
to draw lines in reverse i.e. from the end of the tin to centre of the tin.
13

You will see a beautiful pattern like above been made. Once done with creating all the lines, give a gentle circular stroke in between to finish off the look.
14

Tap the tin to remove air bubbles if any.
15

Place it in the preheated oven at 180 degree C and bake for 40 to 45 minutes
depending upon your oven till a toothpick inserted comes out clean.
16

Place it on the cooling rack before you demould it so that it does not break.
17

Once cool completely, you can enjoy the cake as it is or go for the icing of your
choice. It will never disappoint you.