One of the things we dis-allow or severely limit our child from having is high-fructose corn syrup. This is present in most commercial sweet food, hence I land up having to make sweet stuff frequently at home.
Now my daughter is down with fever and is in general refusing to eat most things. However, even her fever cannot down her sweet-tooth. So I took the easy route and made her some wholesome cake. It looks as (or more) good as it tastes and makes a great school snack as well.
- 2 cups all purpose flour
- 2 cups powdered sugar
- 150 gms of unsalted butter
- 3 eggs
- 1 tsp vanilla extract
- 2 tsp baking powder
- 3-4 tbsp of cocoa powder
Pre heat you oven at 350F. In a bowl sift together flour and baking powder and keep them reserved.
Bring butter to room temperature. In a large mixing bowl using electric or hand mixer beat the butter till it becomes smooth and creamy. Gradually add sugar and continue beating till the mixture is light and fluffy. Add eggs one at a time, beating well after each addition.Beat in the vanilla extract with the mixture.
Now alternately add flour mixture and milk to the batter and beat in low speed. After preparing the batter divide it into two portions and pour them in separate bowls. Stir cocoa powder in one portion the second portion will remain as is.
Place the batter into a prepared baking pan by alternating spoonful of vanilla, chocolate. Once you have finished with your batter, take a table knife or wooden spatula through the batter in a swirling motion to marbelize it. Don't over-mix.
Place the baking pan in the oven and bake for 45-60 mins or until a toothpick inserted in the center comes out clean. Allow it to cool on a wire rack before you remove the cake. Serve it warm or at room temperature. This cake can be preserved at room temperature for upto 3 days.