SAEDNEWS: Breakfast cake is one of the simplest and most delicious cakes, often served with tea or coffee. Below is a step-by-step guide to making a two-toned breakfast cake.
If you're looking for a quick and easy cake with minimal ingredients, don't overlook a simple vanilla cake. Vanilla cake is not only easy to prepare but also perfectly suited for breakfast or an afternoon snack. You can even enhance its flavor by adding walnuts and raisins to the batter. Here's how to prepare it:
There are various ways to bake a cake, even without access to a professional oven. Breakfast cake can be made using a rice cooker, electric cake maker, or even a pot with specific techniques. Loaf pans (rectangular pans with tall sides) are ideal for baking breakfast cakes, but you can also use round or simple pans if you don’t have one.
Make sure to preheat the oven 10–15 minutes before placing the cake pan inside, ensuring that the cake rises properly. Most recipes require butter (or oil) and eggs, and it's essential that all ingredients are at room temperature before mixing to prevent curdling or inadequate rising.
All-purpose flour: 2 cups
Baking powder: ½ teaspoon
Oil: ½ cup
Sugar: 1 cup
Eggs: 4
Cocoa powder: 3 tablespoons
Vanilla: 1 teaspoon
Yogurt or milk: 1 cup
Prepare the Batter:
Crack the eggs into a separate bowl. Add sugar and vanilla, then whisk with an electric mixer until the mixture becomes creamy and light in color. Add the yogurt (or milk) and mix again until well combined.
Incorporate Dry Ingredients:
Sift the flour multiple times to make it lighter. Gradually add it to the egg mixture along with the baking powder, stirring gently with a spoon to prevent lumps. Mix until the batter is smooth and uniform.
Divide the Batter:
Divide the batter into two equal portions in separate bowls. Add cocoa powder to one bowl and mix thoroughly. To the plain batter in the other bowl, add 3 tablespoons of flour to maintain the consistency balance between the two mixtures.
Layer the Batter in the Pan:
Prepare a cake pan (preferably round) by lining the bottom with parchment paper. Pour 3 tablespoons of the plain batter into the center of the pan. Next, pour 3 tablespoons of the cocoa batter on top of the plain batter. Repeat this layering process until all the batter is used.
Create a Design:
Without shaking the pan, use a toothpick to draw lines from the center of the batter outward in multiple directions, creating a simple and elegant design.
Bake the Cake:
Place the cake in a preheated oven at 180°C (356°F) and bake for 30 minutes. Avoid opening the oven door during the first 20 minutes to prevent the cake from deflating. After 30 minutes, test the cake by inserting a toothpick. If it comes out clean, the cake is done. If not, bake for an additional 10 minutes.
Cool and Serve:
Once baked, remove the cake from the oven and allow it to cool. Slice and enjoy your two-toned breakfast cake!
Ensure equal mixing time for both batters to maintain consistency and prevent the cake from deflating.
Use the same utensil for pouring both the plain and cocoa batters into the pan.
Fill the pan no more than three-quarters full to give the batter room to rise.
