All Purpose Flour - 2 1/4 cup
Corn Flour - 1/4 cup
Baking Powder - 2 tsp
Baking Soda - 1 tsp
Salt - 1/4 tsp
Sweetened Condensed Milk - 1 can
Vinegar - 2 tblsp
Water - 1 cup
Vanilla Extract - 1 tblsp
Cocoa Powder - 1/4 cup
Instant Coffee Powder - 1 tblsp
Oil - 1/2 cup
Sugar - 3/4 cup
How to bake?
Take a large mixing bowl, and add the flour, corn flour, Baking powder, Baking soda, salt.
Mix well. Now add the dry ingredients - Sweetened condensed milk, Vinegar, Water, oil and sugar.
Mix well till a lump free batter is formed.
Divide this batter into two parts.
In one part add the vanilla essence and mix well.
In the other part add the cocoa powder and instant coffee powder and mix well.
Take a greased baking pan, or line it with parchment paper.
Pour half of the vanilla batter as the first layer.
Pour all of the chocolate batter as the second layer.
Pour the remaining of the vanilla batter as the top layer.
Take a knife and just run through the batter in a zig zag manner to form the swirls.
Bake in a pre heated oven of 350 F and bake for 30 - 35 minutes.
Keep an eye out for it after 28 minutes as each oven is different.
If an inserted toothpick comes out clean then your cake is ready.
Cool it down for 30 minutes and gently slice and serve with a hot cup of tea!
The sweetness of the cake was just perfect for a tea cake.
The use of instant coffee is purely for flavor and is optional.
The use of corn flour is to make the flour as cake flour and can be substituted with all purpose flour.
If you do not have condensed milk, then substitute the condensed milk, water, vinegar and sugar with the below:
Sugar - 1 1/2 cup
Milk - 3/4 Cup
Curd - 1/2 Cup
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