Eggless Zebra Cake

I saw many pictures of rainbow cakes/marble cakes/zebra cakes.

But the last one caught my fancy. I just had to make it soon 🙂

The basic idea is to make the chocolate sponge mix and vanilla sponge mix overlap in layers.

I used the recipe as under for the sponge:

2 cup………………………Refined Flour/Maida

1-1/2 cup…………………Sugar [Fine grain]

1 Tsp………………………..Vanilla essence/extract

1/2 cup……………………..Vegatable oil [flavourless is better]

1/2 cup……………………….Milk

1-1/4 cup………………………warm water

1 tsp……………………………..Baking Powder

1 Tsp………………………………Baking Soda

1tsp……………………………….Lemon Juice

1 Pinch……………………………Salt

For the chocolate sponge mix:

In addition to the above-

1 Tbsp……………………………….Unsweetened cocoa powder

1 Tbsp……………………………… Drinking Chocolate

1/2 Tbsp…………………………….. Instant coffee

1/4 cup……………………………. Warm Water

Method:

  • Pre heat oven to 180 degree C.
  • Sieve flour, baking soda, Salt and Baking Powder.
  • In a seperate bowl mix together vanilla essence, Sugar, oil, water, lemon juice and milk.
  • Add the wet ingredients to the dry ingredients and make a smooth batter.
  • Divide the mixture in roughly halves.
  • In one of the half add the cocoa and drninking chocolate.
  • Mix together the 1/4 cup warm water and coffee powder an add to the chocolate batter bowl.
  • Mix all well until you achieve the same smooth batter as that of the vanilla sponge.
  • Grease an 8 inch cake pan with Butter or alternatively line it with parchment/butter paper.
  • Pour the mixture alternatively 2 tbsp at a time from the center.
  • Do not force the mixture to take a direction.

  • Put in the oven for 30-35 min or until a toothpick comes out clean [insert it in the middle]
  • DO not open the oven door for the first 10-15min.

Well this was the end result 🙂 Do let me know how it goes for you.

Cheers,

Pinksocks

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Pistachio Bread

Well I might not have been actively posting here but I do promise you there has been lots of activity in the kitchen off late.

I read about this bread here.

The bread is a divine mix of savoury and sweet. [My version]

For Dough:

1 Tsp……………………………. Active Dry Yeast

1 Tsp……………………………..Sugar

1/4 Cup…………………………..Warm Water/Milk

1 Cup……………………………..Milk at room temp.

2tsp……………………………….. Salt

1/4 cup……………………………Melted Butter

3 cup………………………………Refined Flour/Maida + more for dusting

For Filling:

1 Cup……………………………Chopped Salted Pistachios

1/2 cup…………………………….Powered Sugar

1/4 cup……………………………..Melted butter

Method:

Pre heat an oven to 180-190 Degree C.

For the Dough

  • Combine Yeast with warm milk and 2 tsp sugar. Cover it and let it stand for about 5-7 min till froth does not appear on the top and the yeast is not dissolved.
  • Add the flour, milk, salt and melted butter.
  • Knead it well for sometime till the dough comes together. You might consider moving to a flat surface to knead the dough as it requires good effort and dusting with flour. Dust the dough lightly each time. Do not add too much at one time.
  • Apply little oil on the dough that is now combined and keep it in bowl. Cover the bowl with kitchen towel.
  • Place the bowl in a warm place for about 30 min to an hour, until the dough is doubled.

For the Filling:

  • Keep the butter, sugar and Pistachios together [seperately]

To assemble:

  • Roll out a 1/2 inch tick rectangle out of the dough.
  • Brush the melted butter on the top facing you.
  • Sprinkle the powdered sugar and pistachios as evenly as possible.
  • Start rolling it in a pinwheel starting from the length of the rectangle.
  • Once you touch the end of the roll, pinch the seam in the pinwheel.
  • Add a little flour on it roll it once or twice so that the seam is perfectly sealed.
  • Now join the two ends to form a ring.
  • Move the ring to the oiled/buttered baking tray.
  • Make slits upto 2/3 of the ring width to make bite size pieces.

To bake:

  • Put the tray in the middle section of the oven and let it cook for about 30-35 min.
  • You may baste the bread with milk/melted butter once the bread is 20 min through baking.
  • To get a lovely brown oon the top, for the last 3-4 min, put the bread on the top shelf on the oven.

You shall know when the bread it done/nearly done, when your kitchen starts smelling of bread 🙂 Try making this one and you shall know what I mean.

 

Love,

Pinksocks

P.S: Apologies for the poor quality of the picture 😦