This post is specially for my dear brother , sister in law and my 2 beautiful nieces who are moving to Qatar next week.. My bro has been solid support during the initial stages of this blog – patiently taking snaps from different angles for the blog and giving his suggestion to improve the design and layout… and now a days showers his lavish compliments on the snaps I take 🙂 .. Looking back , its not just the blog, but he has stood as a support and guidance for me at every point of life.
My sister in law pulls my leg asking why I’ve never mentioned her recipes in this blog… She’s an excellent cook and more than that a truly wonderful sister, a confidant and one who has always lend her shoulder during the not so good phases of my life.. Naufal ikka and Shahana itha , here’s wishing you all the very best in all your future endeavours… ♥ ♥ ♥
Back to the cake…After seeing the lovely checkerboard cakes in Ria’s blog wanted to make my own :).. Had always fancied making them, but gave up as I thought it could be done only using checkerboard pans… I haven’t seen any checkerboard pans in the local shops.. But Ria’s idea was an inspiration.. No need for any special pans, 2 circular lids would do the trick 🙂 (The method is illustrated at the bottom of the post)
This recipe is from my mother in law.. Infact this is her recipe for the marble cake (which has come out perfect everytime I’ve made it.. ) I’ve used the same recipe, only the effect is different.. instead of marble, checkerboard…
- Butter – 1 cup
- Granulated Sugar – 2 cups
- Eggs, yolk and white separated – 4
- Flour – 3 cups
- Baking powder – 4 tsp
- Salt – ¾ tsp
- Milk – 1 cup
- Cocoa – 4 tbsp
- Boiling water – 5tbsp
- Baking soda – 1/8 tsp
- Almond essence – ¼ tsp
- Vanilla essence – 1 tsp
- Beat the egg whites using an electric beater till peaks are formed.
- Sift together flour, baking powder and salt
- Using an electric beater cream the butter and sugar. Add egg yolks one at a time, beating after adding each.
- Add 1/2 of the flour and mix it into the batter using your hand. Add ½ cup milk and mix again. Repeat the process with the remaining flour and milk.
- Incorporate the beaten egg white in cut and fold method.. (Do not mix too much ).. Add vanilla essence.
- Add cocoa powder and baking soda to boiling water and mix well
- Divide the batter into 2 half.. To one part add cocoa mixture.
- Pour the vanilla batter in a cake pan and chocolate batter to another pan.
- Bake in a preheated oven at 180C till a tester comes out clean (around 30 min ).
To make the checkerboard pattern…
You will have a vanilla cake and a chocolate cake.
Make 2 vertical cuts into the cake as illustrated, so that you get 3 rings for each cake , ring A, B and C for chocolate cake and rings D, E and F for vanilla cake. (As mentioned earlier you can use 2 circular lids or cookie cutters to cut the cakes)
Swap the middle rings of both the cakes ie, transfer ring B to the vanilla cake and ring E to the chocolate cake. Coat the inside of the cake rings with whipping cream so that they stick to each other.
Now spread some whipping cream over the first cake and place the second above it. Cover with whipping cream and decorate…
P.S : Sending this as entry for Crazy for Cakes Event hosted by Priya
and Food Palette Series – Brown hosted by Torviewtoronto