Pakashastra

Pakashastra

Thursday, March 27, 2014

Multi-Color Eggless Cake


Ingredients:

All Purpose Flour (maida) - 2 cups
Baking Powder - 2 tsps
Salt - 1/4 tsp
Yoghurt/Curd - 1/2 cup
Baking Soda - 3/4 tsp
Fine Granule Sugar - 1 1/2 cups
Vegetable/Canola Oil - 1 1/4 cups
Vanilla Extract- 2 tsps
Vinegar - 2 tsps
Milk (at room temperature) - 1 cup
Liquid Food Color - 6 drops each of 3-4 colors or more

Mixing bowls - 3 to 4 (same as the number of colors that you are going to use)


Method:

  1. Preheat oven to 180 degrees C /350 F.
  2. Grease and dust a round cake tin of 8" diameter.
  3. In a bowl, mix all purpose flour, baking powder and salt. Mix well, keep aside.
  4. In a small bowl whisk together yoghurt and baking soda. Keep aside. The yoghurt will turn frothy.
  5. In another large mixing bowl, take sugar and vegetable oil. Beat thoroughly until well combined.
  6. Add vanilla extract. Mix well.
  7. Pour the frothy yoghurt and mix gently to combine well using a spatula.
  8. Fold in half the portion of the flour and half the quantity of milk alternately till all is used up. Mix gently using a spatula. Do not over mix.
  9. Add vinegar, mix to combine.
  10. Now divide the batter equally among all the 3-4 mixing bowls. I used 4 colors - Red, Yellow, Green and Blue. Blue color almost baked-out. 
  11. Add 6 drops (or be more generous) of each color into the bowl. Whisk gently using a spoon until well combined. You now have the colored batter - as I said, I had 4 colored batters.
  12. Place the cake tin on a surface.
  13. Slowly pour one colored batter at a time into the cake tin - I poured blue colored batter. Allow it to spread.
  14. Now pour another colored batter into the centre of the previously poured batter. - I used Pink batter.
  15. Next pour the third colored batter into the centre of the second batter - I poured Yellow into Pink.
  16. Finally the fourth colored batter into the third colored batter - I poured Green into Yellow.
  17. Carefully, without shaking the cake tin much, place it in the oven.
  18. Bake for approx. 50 minutes or until the skewer inserted into the centre of the cake comes out clean.
  19. Remove from oven, place the tin on a wire rack and allow it to cool.
  20. Unmould, cut and serve.

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