Finally! I managed to post this cake. Each time I baked it, it would get polished off in no time, depriving me of the opportunity to click it!! This time, instead of baking it on a weekend, I decided to baked it on a working day so that my daughter would be away to school and I would have time to bake the cake at my pace and it would still be around to get clicked 😉


This, beautiful and appealing cake comes along with a ‘wow’ factor as well as a ‘yummy’ factor attached to it. It might appear to you that perhaps a lot of effort has gone to make the intricate layers but believe me, it is actually a cake walk to create the patternsliterally. Its a sort of marble cake but with a different layering technique.
For the yummy factor, I switched the simple flavours of vanilla layer with banana and of course the chocolate layer remains there. The kids love this cake for its zebra pattern.

Though normally I use four eggs when I bake this cake but this time, I substituted two eggs for yoghurt. The yoghurt made the texture of the cake moist and delicate. Not only that, the yoghurt also helped keep the amount of oil to minimalist level.

I used the following ingredients for the cake:
½ cup oil
2 eggs
2 cups caster sugar
½ tsp vanilla essence
½ cup yoghurt
2 cups plain flour
½ tsp baking powder
½ tsp baking soda (bi-carbonate)
1 heaped tbsp cocoa powder
1 small banana (mashed)
A dash of lemon
Preheat the oven at 170 degrees.
Prepare the baking tin (use round instead of square for better result) by lining it with a butter paper or grease it with oil and dust it all around with plain flour.
Sieve together the plain flour, baking powder and baking soda.
In a mixing bowl mix the sugar and the oil well. Add vanilla essence, eggs and gently beat the eggs to incorporate them well.
Add the yoghurt and mix it well but ensure that you do not over beat the batter.
Gradually add the flour mix and incorporate it well into the wet batter. Once done, divide the batter into two equal portions.
Mash the banana and add a dash of lemon so that it does not blacken. (Do not mash it earlier coz it may lead the banana to change its colour)
To one portion add the cocoa powder and to the other add the mashed banana.
Mix each one of them them well into the respective batters.
For Layering:

Pour in 3 tbsp of the banana batter in the centre of the tin. Do not wait for it to spread. Immediately on top of the banana batter add the chocolate batter. Keep repeating the process by adding each batter on top of the other till the whole batter is over. Do NOT try spreading out the batter. Each spoon of batter added on top will push the previous layer towards outside.
Bake the cake at 170 degrees for about 45 minutes or till a tooth pick inserted in the cake comes out clean. 

Purrrfect with a piping hot cup of coffee or tea…whatever pleases you J

Note: Do not open the door of the oven for the initial 20-25 minutes

Note: Since, you know your oven best, so judge the baking time accordingly.

Thanks for stopping and see you again!


Linked post to Food Corner Contest hosted by Amy


IT IS ALWAYS ENCOURAGING TO HEAR FROM FRIENDS AND READERS. I CAN ALSO BE REACHED AT: easyfoodsmith@gmail.com
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