Butterfly Inside Cake
|1½||cup of all purpose flour|
|1||cup of home-made curd|
|¾||cup of granulated sugar|
|½||teaspoon of baking soda|
|1¼||teaspoon of baking powder|
|½||cup of olive oil|
|1||teaspoon of vanilla extract|
|6-7||butterfly shaped cake slices|
|1.||Preheat oven to 200 C. Grease and line a loaf pan. Sift flour 2-3 times.|
|2.||In a large bowl, beat the sugar and yogurt for 5 minutes on high speed. Add baking powder and baking soda, beat in on low, and allow to stand for 3 minutes. You will find that bubbles appear. Beat in the oil and vanilla extract to the curd mixture. Slowly add the flour in 4 lots, blending in well after each addition. Pour ¾th of the batter in a piping bag.|
|3.||Pour remaining batter in the prepared pan. Place butterflies in upright position about 1 cm apart, pipe the batter in and around the cut shape. Bake at 200°C for 10 minutes, reduce temperature to 170-180°C and bake for 35 minutes or till a toothpick inserted into the cake comes out clean.|
|4.||Cool the cake for 30 minutes and then overturn onto a plate. Wait for at least 2 hours before slicing it, else it doesn't slice neatly.|
You can use any cake of your choice to cut desired shapes using a cookie cutter. My daughter specifically wanted butterflies so I used a butterfly cookie cutter.
You can invert the cake by using vanilla slices for inside and outside batter as chocolate or use colored batter for shapes and vanilla for outside. Options and your creativity is limitless here.
I used oil for my cake.
Like a quickbread it is best to slice the cake next day.
I have realized that the baking time in OTG & convection microwave oven may vary. I bake in convection mode of my Microwave and hence timing are according to that. eg this cake takes 25 minutes at after reducing temp 170°C in the convection mode, but it takes much lesser in OTG. So please monitor time based on the appliance you are using.