Ingredients:

All purpose flour (maida) – 200 grams

Finely powdered sugar – 150 grams

Salt –1/4 teaspoon

Baking powder – 2 teaspoons

Nutmeg – 1/2 (grated)

Cocoa powder – 2 tablespoon

Caraway seed – 1/2 teaspoon

Instant coffee powder – 1 teaspoon

Butter – 200 grams

Eggs – 4

Vanilla essence – 2 teaspoon

Orange essence – 1, 1/2 teaspoon

Milk – as required

How To:

Sift the flour, add the baking powder, and sift once more. Add the grated nutmeg and caraway seed and keep aside.

In a small bowl mix together the cocoa powder and the coffee powder along with 2 teaspoons of milk and keep aside.

Separate the egg whites from the egg yolks, beat the egg whites till they form soft peaks, and keep this aside.

Cream the butter and the sugar until light and fluffy.

To this mixture add the egg yolks and beat well.

Add the prepared flour to the egg mix (small quantities at a time to avoid lumps). Keep adding milk until you get a dropping consistency.

Blend in the vanilla and orange essence.

Add the egg whites and fold using a wooden spatula.

Divide the mixture into two halves, add the chocolate and coffee to one half.

Put the mix alternately into the prepared baking pan( i.e. one spoon plain batter, one spoon chocolate batter).

Smooth the top and then bake in an oven at 180 degrees F for 40-45 minutes.

The cake is ready when you insert a toothpick into it and it comes out clean.

Let it cool before you decide to dig into it.

Let the cake cool before you dig into it.

Post a comment on how you liked it!