Style - Pastry
Size - 9 inch x 3 inch
Ingredients
Baking flour - 1 1/2 cups (All-purpose + Baking powder) _OR_
All purpose flour - 1 1/2 cups
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Cocoa powder - 1 tbsp
Salt - 1/2 tsp
Butter - 1/4 cup (room temperature)
Sugar - 1 cups
Oil - 1/2 cup
Eggs - 2 (room temperature)
Vanilla extract - 1 1/2 tsp
Baking soda - 1/2 tsp
Cocoa powder - 1 tbsp
Salt - 1/2 tsp
Butter - 1/4 cup (room temperature)
Sugar - 1 cups
Oil - 1/2 cup
Eggs - 2 (room temperature)
Vanilla extract - 1 1/2 tsp
Red coloring - 1 tsp (optional)
Buttermilk - 1 cup _OR_
Milk - 1 cup (room temperature)
Vinegar - 2 tsp for
Milk - 1 cup (room temperature)
Vinegar - 2 tsp for
Method
- If you do not have buttermilk, add vinegar to milk and let it rest for 5 mins. Keep aside
- Whisk the flour, baking soda, cocoa powder, and salt together in a large bowl (dry mix). Keep aside
- In a mixing bowl, mix butter and sugar together for about a minute using a mixer
- Add the oil, egg yolks, vanilla extract and food coloring. Mix on high for 2 minutes using the mixer
- Mix dry mix in 3 batches alternating with buttermilk. Mix thoroughly.
- Beat the egg whites on high speed until fluffy peaks (takes about 3 minutes)
- Gently fold into cake batter. The batter will be silky and slightly thick.
0 comments:
Subscribe to:
Post Comments (Atom)