ISLAMABAD: Try this easy chocolate and vanilla sponge cake for a milk-free weekend treat. The all-in-one method saves time in the kitchen.
Ingredients:
250g Butter
4 Eggs
250g Sugar
250g Plain Flour
80g Vanilla Pudding
5g Baking Powder
5ml Vanilla Extract
20g Cocoa Powder
Icing Sugar for Dusting
Method:
Start by melting the butter and allowing it to cool. Preheat your oven to 180°C (160°C for fan ovens). In a mixer, beat the eggs with the sugar until the mixture is pale and fluffy. Fold in the flour, vanilla pudding, baking powder, vanilla extract, and cooled butter to form a smooth batter.
Pour ¾ of the batter into a 950g loaf tin or a 20cm round cake tin, both lined with parchment paper. Add the cocoa powder to the remaining batter and mix well. Pour the chocolate batter down the center of the pale batter in the tin. Bake for 40 minutes. Once baked, allow the cake to cool, then dust with icing sugar or cover with chocolate glaze if desired.
