Today is a Special day Ma Hubby B’day and prepared special Meal so gave a try to new innovation and it turn really yummy.
2 large Eggs
1/2 cup Caster
1/2 cup Sugar
1/2 cup Milk
1 teaspoon Vanilla extract
1 teaspoon Almond extract (or other flavouring)
1 cup Plain flour
1 tablespoon Cornflour
Pinch of Salt
1 tbsp cocoa powder
1 tbsp Red gel food colouring.
Preheat oven to 180 degrees Celsius. Grease a 20cm cake tin with non-stick pan.
Take a large bowl, mix the egg and sugar until mixture is pale yellow and creamy.
Stir in milk, vegetable oil, vanilla and almond extracts. Pour sifted flour, baking powder and salt into the wet ingredients and whisk until just combined.
Split the batter into three separate bowls. To one bowl, whisk in sifted cocoa powder.
To the second bowl add red food colouring and stir until the colour is mixed evenly through the batter.
Leave the last bowl plain vanilla. To make the rings, you will need a different tablespoon for each colour.
Put 2 tablespoons of vanilla batter into the center of the pan and let it spread slightly on its own.
Put 2 tablespoons of chocolate batter in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will also start to spread.
Then put 2 tablespoons of red batter in the center.
Alternating spoonfuls of the three colours, keep repeating the technique. The batter will slowly spread to the edges of the pan on its own. As you reach the last few dollops (the batter will stop spreading) reduce the batter quantity to one tablespoon.
Bake for 15-20 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10-15 minutes, then turn out the cake on to a wire rack, leaving it to cool the right-way up.