TRI FLAVOURED CASTILLO CAKE 🎂

 TRI FLAVOURED CASTILLO CAKE 

   I had some sugar syrup from a tin of Haldiram's rasgullas , gifted by a friend . As I didn't want to waste it , I decided to bake a cake with it . While looking up the Google, I chanced upon an interesting CASTILLO cake.  So decided to give it a try  .

     CASTILLO is a Japanese Cake.  It is made with a kind of sugar syrup, which gives it the softness .  I have used leftover canned Haldiram 's Rasgulla sugar syrup .I have used Cocoa powder for chocolate 🍫layer , strawberry  flavoured custard powder  🍓 for the strawberry layer and  basic batter for the  vanilla layer.  

         The cake batter was poured in layers in the greased and lined cake dish . A toothpick was moved  only along the edges in a swish swash movement  and baked 

Here are the instructions 

FOR THE BASIC BATTER 

DRY INGREDIENTS ( Sieve 2 _ 3 times and keep aside)

Whole wheat flour        _         1cup 

Refined flour                 _           1cup

( you can take only Refined flour or only wheat flour also)

Baking powder            _              1 tsp

Baking soda                _                1/2tsp

WET INGREDIENTS ( Beat well together)

Oil                                  _               1/2 cup 

Sugar syrup                 _                1.5 cups 

Mix the dry and wet ingredients and make a smooth batter 

Adjust consistency with some milk if needed 

Add in dry fruits.I have used crushed almonds , raisins, tutti frutti and crushed  peanut Chikkis .( keep aside some for garnishing)

Divide into 3 parts 

FOR  CHOCOLATE LAYER 🍫 _ Add Cocoa powder in on part of the batter 

FOR THE STRAWBERRY LAYER 🍓 _ Add 2  tbsp  strawberry custard powder  into the 2nd part of the batter 

FOR THE VANILLA LAYER _ Add vanilla essence into the batter 

LAYERS OF THE CAKE 

Pour vanilla batter,  followed by the strawberry  batter 🍓 and then the chocolate  batter  🍫

Move a toothpick in a swish swash manner along the edges of the layers 

Bake at 180°Celsius for 40 _ 45 minutes or till a toothpick inserted into the center of the cake comes out clean

 Remove from the oven and cool on wire ,covered with a napkin 

Unmould and remove the paper 

Revert back and garnish with chocolate sauce and the reserved dry fruits and tutti frutti  . 

( The pink layer hadn't come out too prominently  when I sliced it the day it was made.  Can you resist eating a freshly baked cake !!It  tasted yummy , layer or no layer, who cares.  On the next day,  to my surprise , the layers were distinct.   It tasted better the next day as the flavors had infused. )