Vanilla-Cocoa Striped Cake

Vanilla-Cocoa Striped Cake is just a beautiful cake. I baked it today and wanted to share the recipe with you. This cake goes perfectly well with a cup of strong black tea.

INGREDIENTS

Large eggs 4

Granulated sugar 1 cup

Milk 2% 1 cup

Canola oil 1 cup

All-purpose flour 2 cups

Vanilla essence 1/3 tsp

Baking powder 1 to 2 tsp

Cocoa powder 2 Tab sp

PROCEDURE

1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated.  (DO NOT OVERBEAT to prevent air pockets from forming in the batter)

4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the oven to 350F (180C).

6. Lightly grease the pan with oil. If you don?t have non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper).

7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter.

IMPORTANT! Do not stop and wait until the previous batter spreads – KEEP GOING! Do not spread the batter or till the pan to distribute the mixture. It will spread by itself and fill the pan gradually.Continue alternating the batters until you finish them. The pictures below will guide you through.

8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes orthe cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center.It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool.