A very delicious and high calorie cake. Recipe from Grihalakshmi Magazine, January, 2012 (page no 64) !!
All the ingredients should be at room temperature and please use standard measuring cups and teaspoon.
½ cup (100 ml) all purpose flour (maida) Indian standard measuring cup of 100 ml / 4 oz capacity
½ teaspoon baking powder
1/2 cup (100 ml) ghee
1/2 cup + 2 teaspoons (110 ml) powdered sugar
2 eggs (net weight of 2 eggs are 100 g)
2 teaspoons + ¼ teaspoon cocoa powder
½ teaspoon vanilla essence
1 teaspoon butter (to greasing baking pan )
1 tablespoon extra flour dusting (to dust baking dish )
1 st stage:
Grease baking dish with 1 teaspoon butter and dust with 1 tablespoon flour ( sprinkle about 1 tablespoon of flour inside a cake pan and shake to coat all greased surface. Turn pan upside down to tap out the excess flour ).
Separate egg yolk and egg white. Keep aside.
Sieve thrice flour with baking powder. Keep aside in a separate bowl.
Sieve powdered sugar.
2 nd stage:
In a wide bowl, beat together powdered sugar and ghee until smooth and creamy. Please use electric beater.
Add egg yolk and beat well until creamy and light golden color.
Add egg white and beat well again until creamy.
Gently add sieved flour and mix slowly with a thick tablespoon until well combined. Do not use electric beater now.
3 rd stage (Final baking):
Divide this cake mixture into 2 portions (Transfer one portion into a bowl). Gently add cocoa powder in one portion and add vanilla essence in other.
Transfer vanilla cake mixture into a greased baking dish and gently pour cocoa mixture over it (2 layers). Stir both the cake mixture slowly with a fork. Now we can see a marble effect.
Spread evenly with a spatula, and bake at 180 * C or 350 * F for 45 minutes or till golden color or till a skewer inserted in the centre comes out clean / leaves from the sides of the pan. Keep aside to cool for half an hour.
Run a knife round inside of the pan to loosen the cake, and then invert the pan. Cut into desired shape and size.