I always enjoy baking a marble/ zebra cake as I can experiment with the flavors. Of course also for the mystery of the marble effect which unfolds only when the cake comes out of the oven and is sliced. The design on the star cake was a totally unexpected one, which I could not recreate again, though there has been no compromise on the taste and texture. I have treated my colleagues to the zebra cake and it had been highly appreciated. The recipes for both the cakes are same, but for the methods, as mentioned in the recipes. I hope you enjoy baking this recipe and share your experience. DRY INGREDIENTS Refined flour - 2.5 cup Baking powder - 2 tsp Baking soda - 1.5 tsp Cocoa powder - 2 tbsp Custard powder - 1 tbsp Cornflour - 1 tbsp Dry fruits like Tutti Frutti, Raisins, Cashews, Coconut flakes, Almonds, Pistachios WET INGREDIENTS (Cream together these wet ingredients in a separate bowl) Sugar - 2 cups Oil -1 cup Vanilla e...
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