Lately, I resume my role as a full time working mother after a self-proclaim sabbatical for the past three years.
Apprehension. Anxiety. Appreciation. Affirmation.
The change in the mental state and mood has somehow made me more energetic and positive in my outlook on life.
As a form a celebration, I tried out the beautiful zebra bundt cake.
Zebra Bundt Cake – makes one 10-inch cake
380g cake flour
2 tsp baking powder
1/2 tsp salt
250g caster sugar
64g natural cocoa powder
6 tbsp water
340g unsalted butter, melted and cooled
1½ tsp vanilla extract
5 large eggs
170ml whole milk
- Heat the oven to 160°C. Cover bundt pan with bake spray and dust with flour.
- Sift flour baking powder and salt into a bowl. Set aside.
- In a separate medium size bowl add in 80g of sugar, the cocoa powder, and water then whisk until mixture is smooth. Set aside.
- Place melted butter and sugar in a stand mixer bowl fitted with a paddle attachment. Beat on medium high until mixture is blended, about 1 minute. Add in vanilla and beat until combined. Add and beat eggs one at time, mixing well after each addition. Once all eggs are added, beat mixture until it becomes light and fluffy (it will resemble pancake batter, but slightly thinner).
- Turn mixer speed down to low and add the flour in three additions, alternating with the milk in two additions and mixing just until blended.
- Add 2 cups of the batter to the cocoa mixture and stir until blended.
- Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.
8. Bake zebra pound cake for 50-60 minutes at 160°C or until a cake tester inserted into the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely.
It was rather fun when pouring the alternate layers of chocolate and plain batter. Time consuming but satisfying.