one of two cakes, and this is all that's left after a day |
I make a large batch, three good sized bread tins, lined with baking parchment. You spoon in some vanilla, followed by some chocolate and maybe a bit more vanilla, then you run a knife through it in a figure of eight. Don't stir it too much, it's nice if the two flavours aren't muddled up too much. The chocolate has a little spike of coffee, that makes it the perfect partner for a demitasse, or something longer if you prefer.
Recipe
makes 3 large loaves - line three large tins with baking parchment (crumple it up thoroughly to make it sit into the tins, or use pre-shaped parchment
vanilla sponge
150g sr flour
50g plain flour
1 tsp baking powder
200g fat, marg or butter
150g castor sugar
3 eggs
1 tsp vanilla
3 tbsp warm water
chocolate sponge
150g sr flour
50g pure unsweetened cocoa (sieved) including 1 tbsp instant coffee
1 tsp baking powder
200g fat, marg or butter
150g castor sugar
3 eggs
1 tsp vanilla
3tbsp warm water
- put all the ingredients for each sponge into two separate bowls
- beat together the vanilla spone, until well mixed (I use an electric whisk), adding the warm water at the last moment
- beat together the chocolate sponge until well mixed, adding the warm water last
- put three spoonfuls, spaced apart in each tin of the vanilla mixture
- fill the gaps with three spoonfuls of the chocolate mixture
- keep adding more spoonfuls alternately, until the mixture is all used up
- swirl a knife through each tinful of mixture in a figure of eight
- cook for around 30m at 160 degrees, or until a skewer, inserted, comes out clean
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