If you have seen these cakes and thought the look would be too fiddly to achieve , you are wrong. Have a go. I think you could probably do it with your favourite sponge recipe but I know this one based on a recipe by Lorraine Pascale works.
Prepare a 23 cm baking pan – I use the easy release baking spray and parchment to line the base. Preheat your oven to 180°C/350°F or baking oven aga/ roasting oven with cold shelf.
- 250ml sunflower oil
- 250g caster sugar
- 100ml milk
- 4 eggs
- Seeds from a vanilla pod ( or vanilla bean paste)
- 300g self raising flour, divided 175g/125g
- 25g cocoa powder – I intend to use a wonderful powdered salted caramel powder ( available from World Markets in US) next time and if you want a really deep brown deepen the colour with a little brown colour paste. Add the grated rind of an orange if using.
Either mix oil, sugar, milk, eggs and vanilla at speed 4 in the thermomix, or beat together trying to avoid too much air being whisked in as you want your final mix to be a air bubble free as possible. You are now going to divide this base mixture in two.
Pour 400ml of your mixture into a bowl and add 175g of flour. This is your vanilla mix.
Add the remaining 125g of sifted flour, and cocoa to the other half of your beaten ingredients. Add grated orange rind if using.
I have included some shots to show how you simply spoon alternative chocolate and vanilla flavours until all the mixture is used.
Bake for 35 minutes until a skewer comes out clean.
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