Chicken 65 is an Indian-style fried chicken, a popular chicken starter recipe. Learn how to make a baked version of this classic Indian chicken snack, making it an almost guilt-free treat!
Chicken 65 is a popular South Indian chicken appetizer. Bone-in or boneless chicken chunks are marinated in a flavorful and spicy marinade and deep-fried. Of course, anything fried HAS to be tasty!! Period!
In most cases, red food color is added to the marinade, which gives this dish an even more appetizing look. Today, I’m happy to share with you this rather healthier, baked version of chicken 65!
- What is chicken 65?
- Can you make this without deep frying?
- Make this easy baked version in 3 simple steps
- How to prepare chicken 65 masala powder at home?
- You may also enjoy these Indian chicken starter recipes
- How to make chicken 65 without deep frying – Step by step instructions
- Chicken 65 (Baked Version)
What is chicken 65?
Chicken 65 was a dish introduced in 1965 at the Buhari Hotel restaurant in Chennai by its founder A.M.Buhari. They also offer Chicken 78, Chicken 82 and Chicken 90, introduced in 1978, 1982, and 1990 respectively. Another account claims that it is a dish containing 65 chili peppers devised by an enterprising hotelier. As explained by food enthusiast Mr. Aniruddha Chande, ” The dish was at 65th number on the menu of the hotel, that’s why the name.” (Source- Wiki )
Can you make this without deep frying?
Yes, you can! This chicken 65 recipe is a baked version and is just as good as the deep-fried version sans the extra calories.
Earlier, I would shallow fry the chicken rather than deep frying. While it works fine, it can never really be compared to its crispy deep-fried counterpart.
So like always, I thought I’d bake this as well, and you can see how beautifully it has turned out. Perfect crisp exterior, the main attribute of deep-fried foods, and tender and succulent on the inside. I have prepared this dish countless times, and I thought I ought to share it now!
Make this easy baked version in 3 simple steps
There are 3 steps required to make chicken 65-
- Marinating the chicken pieces.
- Deep fry the chicken pieces.
- Coating the fried chicken with a flavorful tempering and sauce.
How to prepare chicken 65 masala powder at home?
I would prepare this dish using ready-made Ching’s chicken 65 masala spice mix packets, which I’d pick up from my trips to India. But a quick look at the ingredients, made me realize I could easily just make these at home from scratch instead since I had all the required ingredients.
You will need spices that you probably already have in your pantry right now.
If you cook Indian food, I’m sure you have ground spices like;
- Red chilli
- Turmeric
- Cumin
- Coriander
- Black pepper
- And garam masala
- Salt
That’s all you need for the chicken marinade along with some more ingredients like
- Lime or lemon juice
- Ginger garlic paste
- Rice flour
- Cornstarch
- Egg.
The rice flour makes a crispier coating, so I’ve skipped the flour and used rice flour instead. If you don’t have rice flour, use regular flour (maida).
Once the chicken is marinated, you may deep fry or bake it as I’ve done. This is a basic Indian fried chicken recipe. Take it a step further, and coat these cooked chicken pieces with a tempering of mustard seeds, ginger-garlic, lots and lots of curry leaves, some chilli sauce, chilli powder, garam masala powder, and ketchup! Yum Yum!! A finger-licking, delicious Indian chicken appetizer is ready.
This is a pretty quick chicken snack recipe once the chicken is marinated. I recommend marinating it for a minimum of 30 minutes for the best results.
I’ve used Kashmiri red chilli powder in the marinade and the tempering to give that reddish tinge.
This is a Hyderabadi Chicken 65 recipe. I’ve also mentioned the Andhra chicken 65 recipe in the notes below.
Do give this healthier, simple recipe a try. I am sure you will definitely love it and that too without all the extra calories and food color.
For a vegetarian version, simply use Paneer/ tofu/ to make paneer 65, cauliflower to make gobi 65 or potato or even bread cubes to make vegetables 65 or a simple bread 65. You can skip the egg and use yogurt for the marinade instead.
You may also enjoy these Indian chicken starter recipes
- Chicken seekh kebab
- Chicken galouti kebabs
- Non-deep fried chicken coquettes
- Murgh malai kebab
- Chicken lollipop
- Tandoori Chicken
- Chicken Tikka
How to make chicken 65 without deep frying – Step by step instructions
Step 1: Marinate the chicken
Transfer chicken chunks (1.5 pounds/680 grams) to a mixing bowl and add 1 tablespoon ginger-garlic paste, 1/4 teaspoon turmeric, 1 tablespoon Kashmiri chilli powder, 2 teaspoons red chilli powder, 1/2 teaspoon cumin, 1 teaspoon garam masala, 1/2 teaspoon black pepper, 1 teaspoon salt, 1.5 tablespoon lemon juice, and 2 tablespoons finely chopped cilantro leaves. Coat chicken pieces well with the marinade. For best results let it marinate overnight, however, I would recommend marinating for a minimum of 30 minutes.
Step 2: Add other ingredients for the crispy coating
Preheat the oven to 400 F. After the chicken has marinated, add in one beaten egg, 2 tablespoons cornstarch, 2 tablespoons rice flour. Mix well. (The batter should coat the chicken pieces well, if there is too much moisture, add more rice flour or cornstarch, if it’s too dry, sprinkle very little water, enough to let the flours coat the chicken well).
Step 3: Bake
Place the chicken pieces on a greased wire rack above a baking tray. You can also place them on a greased baking tray or a greased parchment paper/foil. For best results, use a wire rack, as it facilitates even heat flow around the chicken pieces.
Brush the chicken pieces with oil and bake for 18- 20 minutes turning once in between or until the chicken is cooked through.
Broil the chicken for an additional 3-4 minutes. Cooking times may vary depending on your oven and the size of the pieces, so keep an eye.
You can serve it as it is now with some lemon wedges and onion rings, or continue a step further to make the sauce to coat the pieces.
Step 4: Prepare the sauce mixture
When the chicken is almost done, start with the tempering. First in a bowl combine 3 tablespoons of red chilli sauce, 1 tablespoon of tomato ketchup, 1/4 teaspoon garam masala, 1/4 teaspoon sugar, salt, and 1/4 teaspoon pepper. Whisk well to combine everything.
Step 5: Tempering
Heat 2 tablespoons oil in a wok, add1/4 teaspoon mustard seeds, when they splutter add minced ginger (1-inch), 4 cloves of minced garlic, 3 to 4 slit green chillies, 3 to dry red chillies and 18-20 curry leaves. Sauté until curry leaves, chillies are crisp and the ginger-garlic is fragrant.
Add 2 teaspoons Kashmiri red chilli powder, cook on medium-low heat for another 15 seconds.
Step 6: Add prepared sauce mixture and water
Immediately add in the prepared sauce mixture along with 1/3 cup water, cook on medium heat until it bubbles and thickens a little. Now add lemon juice/ vinegar and mix.
Step 7: Add baked chicken pieces
Add in the cooked chicken pieces and toss to coat evenly with the tempering and sauce. Sprinkle some chopped cilantro, and serve immediately with some onion rings and lime wedges.
Notes
1.This dish is fairly spicy, reduce the chilli powder, pepper powder and chilli sauce for a milder version.
2.For an Andhra style Chicken 65, make the sauce for the coating in the following way:
- In a mixing bowl, add 3/4 cup yogurt, 3 tablespoons red chilli sauce. 1 tablespoon tomato ketchup (optional), salt to taste, 1/2 teaspoon black pepper powder, 1 teaspoon cornstarch (to prevent the yogurt from splitting once added to the tempering), whisk well to make a smooth and lump-free batter.
- After you follow 5 i.e the tempering, lower the heat and add in the prepared yogurt mixture, stir continuously until the sauce is bubbly and thick.
- Then add in the baked/deep-fried chicken pieces, mix and stir until the chicken has absorbed all the sauce mixture. Serve hot with onion rings and lime wedges.
3.You can add some red food color to the marinade and the sauce mixture.
4.You can deep-fry or shallow fry the chicken instead of baking.
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Chicken 65 (Baked Version)
Ingredients1x2x3x
- 1.5 lbs chicken thighs/breasts, cut into bite sized chunks
- 1 teaspoon coriander powder
For the marinade
- 1 tablespoon ginger-garlic paste
- 1/4 teaspoon turmeric powder
- 1 tablespoon Kashmiri red chilli powder
- 2 teaspoons red chilli powder/ cayenne pepper, adjust as per desired heat
- 1/2 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt, or to taste
- 1.5 tablespoons lemon juice/vinegar
- 2 tablespoons finely chopped cilantro, dhania leaves
For the outer coating
- 1 egg, beaten
- 2 tablespoons cornstarch
- 2 tablespoons rice flour
- 1 tablespoon oil
For the sauce mix
- 3 tbsp Red chilli sauce, you can also use chilli garlic paste instead
- 1 tbsp tomato ketchup
- 1/4 teaspoon garam masala
- 1/4 teaspoon sugar, optional
- Salt, to taste
- 1/4 tsp black pepper powder
For the tempering
- 2 tablespoons oil
- 1/4 teaspoon mustard seeds
- 4 large garlic cloves, finely minced, or 10-12 small garlic cloves
- 1 inch ginger, finely minced
- 3 to 4 green chillies, slit lengthwise
- 3 to 4 dry red chillies
- 18-20 curry leaves
- 2 teaspoons Kashmiri red chilli powder
- 2 teaspoons lemon juice/vinegar
- 2-3 tablespoons finely chopped coriander/cilantro leaves
Instructions
- Transfer chicken chunks to a mixing bowl and add all the ingredients listed for the marinade in a bowl except for the egg, cornstarch, and rice flour and mix it well. Coat chicken pieces well with the marinade. For best results let it marinate overnight, however, I would recommend marinating for a minimum of 30 minutes.
- Preheat the oven to 400 F. After the chicken has marinated, add in the beaten egg, cornstarch, and rice flour. Mix well. ( The batter should coat the chicken pieces well, if there is too much moisture, add more rice flour or cornstarch, if it’s too dry, sprinkle very little water, enough to let the flours coat the chicken well).
- Place the chicken pieces on a greased wire rack above a baking tray. You can also place them on a greased baking tray or a greased parchment paper/foil. Brush the chicken pieces with oil and bake for 18- 20 minutes turning once in between or until the chicken is cooked through. Broil the chicken for an additional 3-4 minutes. Cooking times may vary depending on your oven and the size of the pieces, so keep an eye. You can serve it as it is now with some lemon wedges and onion rings, or continue a step further to make the sauce to coat the pieces.
- When the chicken is almost done, start with the tempering. First in a bowl combine the red chilli sauce, tomato ketchup, garam masala, sugar, salt, and pepper. Whisk well to combine everything.
- Heat oil in a wok, add mustard seeds, when they splutter add minced ginger, garlic, slit green chillies, dry red chillies, and curry leaves. Sauté until curry leaves, chillies are crisp and the ginger-garlic is fragrant.
- Add Kashmiri red chilli powder, cook on medium low heat for another 15 seconds.
- Immediately add in the prepared sauce mixture along with 1/3 cup water, cook on medium heat until it bubbles and thickens a little. Now, add lemon juice/ vinegar and mix.
- Add in the cooked chicken pieces and toss to coat evenly with the tempering and sauce. Sprinkle some chopped cilantro, and serve immediately with some onion rings and lime wedges
Notes
- This dish is fairly spicy, reduce the chilli powder, pepper powder and chilli sauce for a milder version.
- For an Andhra style Chicken 65, make the sauce for the coating in the following way- In a mixing bowl, add 3/4 cup yogurt, 3 tablespoons red chilli sauce. 1 tablespoon tomato ketchup (optional), salt to taste, 1/2 teaspoon black pepper powder, 1 teaspoon cornstarch (to prevent the yogurt from splitting once added to the tempering), whisk well to make a smooth and lump free batter. After you follow step 5 & 6 i.e the tempering, lower the heat and add in the prepared yogurt mixture, stir continuously until the sauce is bubbly and thick. Then add in the baked/deep-fried chicken pieces, mix and stir until the chicken has absorbed all the sauce mixture. Serve hot with onion rings and lime wedges.
- You can add some red food color to the marinade and the sauce mixture.
- You can deep fry or shallow fry the chicken instead of baking.
- Measuring cup used. 1 cup = 250 ml, 1 tsp = 5 ml
Chicken 65 (Baked Version)
Ingredients
- 1.5 lbs chicken thighs/breasts, cut into bite sized chunks
- 1 teaspoon coriander powder
For the marinade
- 1 tablespoon ginger-garlic paste
- 1/4 teaspoon turmeric powder
- 1 tablespoon Kashmiri red chilli powder
- 2 teaspoons red chilli powder/ cayenne pepper, adjust as per desired heat
- 1/2 teaspoon cumin powder
- 1 teaspoon garam masala powder
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt, or to taste
- 1.5 tablespoons lemon juice/vinegar
- 2 tablespoons finely chopped cilantro, dhania leaves
For the outer coating
- 1 egg, beaten
- 2 tablespoons cornstarch
- 2 tablespoons rice flour
- 1 tablespoon oil
For the sauce mix
- 3 tbsp Red chilli sauce, you can also use chilli garlic paste instead
- 1 tbsp tomato ketchup
- 1/4 teaspoon garam masala
- 1/4 teaspoon sugar, optional
- Salt, to taste
- 1/4 tsp black pepper powder
For the tempering
- 2 tablespoons oil
- 1/4 teaspoon mustard seeds
- 4 large garlic cloves, finely minced, or 10-12 small garlic cloves
- 1 inch ginger, finely minced
- 3 to 4 green chillies, slit lengthwise
- 3 to 4 dry red chillies
- 18-20 curry leaves
- 2 teaspoons Kashmiri red chilli powder
- 2 teaspoons lemon juice/vinegar
- 2-3 tablespoons finely chopped coriander/cilantro leaves
Instructions
- Transfer chicken chunks to a mixing bowl and add all the ingredients listed for the marinade in a bowl except for the egg, cornstarch, and rice flour and mix it well. Coat chicken pieces well with the marinade. For best results let it marinate overnight, however, I would recommend marinating for a minimum of 30 minutes.
- Preheat the oven to 400 F. After the chicken has marinated, add in the beaten egg, cornstarch, and rice flour. Mix well. ( The batter should coat the chicken pieces well, if there is too much moisture, add more rice flour or cornstarch, if it’s too dry, sprinkle very little water, enough to let the flours coat the chicken well).
- Place the chicken pieces on a greased wire rack above a baking tray. You can also place them on a greased baking tray or a greased parchment paper/foil. Brush the chicken pieces with oil and bake for 18- 20 minutes turning once in between or until the chicken is cooked through. Broil the chicken for an additional 3-4 minutes. Cooking times may vary depending on your oven and the size of the pieces, so keep an eye. You can serve it as it is now with some lemon wedges and onion rings, or continue a step further to make the sauce to coat the pieces.
- When the chicken is almost done, start with the tempering. First in a bowl combine the red chilli sauce, tomato ketchup, garam masala, sugar, salt, and pepper. Whisk well to combine everything.
- Heat oil in a wok, add mustard seeds, when they splutter add minced ginger, garlic, slit green chillies, dry red chillies, and curry leaves. Sauté until curry leaves, chillies are crisp and the ginger-garlic is fragrant.
- Add Kashmiri red chilli powder, cook on medium low heat for another 15 seconds.
- Immediately add in the prepared sauce mixture along with 1/3 cup water, cook on medium heat until it bubbles and thickens a little. Now, add lemon juice/ vinegar and mix.
- Add in the cooked chicken pieces and toss to coat evenly with the tempering and sauce. Sprinkle some chopped cilantro, and serve immediately with some onion rings and lime wedges
Notes
- This dish is fairly spicy, reduce the chilli powder, pepper powder and chilli sauce for a milder version.
- For an Andhra style Chicken 65, make the sauce for the coating in the following way- In a mixing bowl, add 3/4 cup yogurt, 3 tablespoons red chilli sauce. 1 tablespoon tomato ketchup (optional), salt to taste, 1/2 teaspoon black pepper powder, 1 teaspoon cornstarch (to prevent the yogurt from splitting once added to the tempering), whisk well to make a smooth and lump free batter. After you follow step 5 & 6 i.e the tempering, lower the heat and add in the prepared yogurt mixture, stir continuously until the sauce is bubbly and thick. Then add in the baked/deep-fried chicken pieces, mix and stir until the chicken has absorbed all the sauce mixture. Serve hot with onion rings and lime wedges.
- You can add some red food color to the marinade and the sauce mixture.
- You can deep fry or shallow fry the chicken instead of baking.
- Measuring cup used. 1 cup = 250 ml, 1 tsp = 5 ml
Eggless marble cake recipe with step-by-step pictures. Can’t decide between a vanilla or chocolate cake? Here is a moist & delicious cake to satisfy both your cravings, eggless marble cake | chocolate & vanilla marble cake!
Happy Father’s Day to all the wonderful Dad’s out there! I hope you had a fabulous day with your kids. I personally do not believe that one single day is required to show your love to your parents or a spouse, as every day is Father’s/Mother’s day or whatever other day exists.
But yes, I do believe it is nice to have such a day since one can take that extra effort of showing your love and gratitude. And then, of course, everything is so commercialized these days, one can’t help but just go along with it 😀
My DH is away from home, on an official tour. So he was missed by the kids and he certainly did so likewise. My son spent the entire Saturday making a cake out of lego’s, oh and there was a lego candle too!! He amazes me at times, by doing things I least expect.
It’s hard to believe he will be 4 this October and my daughter is going to turn 4 months in the next few days. Really?? I feel like stopping the clock, for it’s moving way too fast, I think faster than I can handle. Kids do grow up just like that, I’m sure all you parents out there know what I’m talking about! Right?
So even though my DH wasn’t home to celebrate Father’s day I did try to make it a special one for him.
First, I sent him a cute little pic of the kids with a nice caption, which I’m certain would have set the day on a right note for him.
And then I ventured out to bake a cake, at 10 pm. Don’t ask me why, but somehow I get bitten by the baking bug only at night, sometimes at midnight even! Anyways, it actually works for me, as the cake has enough time to cool down, and I have some good natural light (hopefully!) for the pictures.
And then I couldn’t decide between chocolate or a vanilla cake, so this beautiful homemade moist marble cake came to the rescue and ended all my woes!
When I made this the last time, the DH liked it and thought this eggless version was just as good. So how could I not share it with you guys!
Enough of me blabbering, let’s talk about this marble cake for a second.
This marble cake is light, super moist, addictive and look at that gorgeous swirls. Doesn’t it look pretty as well?
- HOW TO MAKE EGGLESS MARBLE CAKE WITHOUT CONDENSED MILK?
- IF YOU ENJOYED THIS EGGLESS MARBLE CAKE ARE LOOKING FOR MORE CAKE RECIPES WITHOUT EGG, THEN YOU MAY LIKE THESE
- STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS MARBLE CAKE WITH CURD | EGGLESS MARBLE LOAF CAKE
- HOW TO MAKE EGGLESS MARBLE CAKE?
- Eggless Marble cake | How To Make Eggless Marble Cake
HOW TO MAKE EGGLESS MARBLE CAKE WITHOUT CONDENSED MILK?
You need pantry staples to make this easy moist marble cake .
This eggless marble cake does not require condensed milk, which is often used as a substitute for eggs in veg cakes. In India, eggs are not considered vegetarian, so more often than not, dahi/yogurt, condensed milk, and other substitutes are used.
You will need flour, leavening agents (baking powder and soda), sugar, cocoa powder, yogurt, milk, and some vanilla extract. I bet you already have these in your pantry. Yogurt makes this cake super moist.
For a vegan marble cake recipe, use vegan butter, vegan yogurt, and any plant-based milk.
This super moist marble cake is redolent of the Brittania Fruit Cake , yet another of my favorites. You can check out that recipe, though I’ve used eggs in that, you can substitute it with 1/2 cup regular yogurt. In fact, this eggless marble cake is an adapted version of that cake, with changes to makes it eggless.
Now, I do eat eggs, but I’ve been enjoying all my eggless baking in the recent months. They have yielded me fabulous results. And now that they have been tried and loved by so many of you, I will be sharing more. So watch this space!
Go ahead and bake this one for your loved ones, or friends or just for your self perhaps? It is the best moist marble cake recipe. Enjoy this simple eggless cake for breakfast or along with your evening cuppa chai! Or this would be perfect for entertaining vegetarian friends, or anyone who has egg allergies. It would be great for gifting too 🙂
IF YOU ENJOYED THIS EGGLESS MARBLE CAKE ARE LOOKING FOR MORE CAKE RECIPES WITHOUT EGG, THEN YOU MAY LIKE THESE
- Eggless mango loaf cake
- Eggless orange cupcakes
- Crazy chocolate cupcakes (No egg/butter/milk)
- Date and walnut whole wheat loaf cake
- Eggless mango semolina cupcakes
- Rava cake/semolina cake
STEP BY STEP INSTRUCTIONS TO MAKE EGGLESS MARBLE CAKE WITH CURD | EGGLESS MARBLE LOAF CAKE
1.Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
2.Sift the cocoa powder into a bowl, add 2 tablespoons lukewarm water, mix to combine well. Set aside.
3.In a medium mixing bowl, sieve flour, baking powder and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
4.In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
5.Add in the yogurt next, continue beating on medium-high speed.
6.In goes the vanilla extract next. Beat on medium speed for another 30 seconds.
7.Now reduce to the lowest possible speed , alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ).
8.Transfer 2 tablespoons of the cake batter into the bowl containing the chocolate mixture, fold in gently.
9.Transfer half of the vanilla batter to the prepared baking tin, drop few spoonfuls of chocolate batter in random positions. Take a toothpick/skewer/butter knife and gently create swirls, do not over mix both the batters.
10.Top it with remaining vanilla batter, and add the remainder of the chocolate batter, creating random swirls once again. Give the loaf tin a gentle tap, bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
11.Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Slice the cake only once it has cooled down completely.
NOTES
1.Make sure all your ingredients are at room temperature.
2.Do not open the oven door for the first 30 minutes, the temperature fluctuations may cause the cake to collapse
3.Once dry ingredients are added, do not over mix the batter to make it ultra smooth. As I always say, a few tiny lumps are okay, as far as there are no flour pockets the cake will turn out well.
4.If you wish to add eggs, add 2 eggs plus 1 egg yolk instead of the yogurt.
5.It is important to let the cake cool down completely to get clean slices. Use a serrated knife to get clean slices.
HOW TO MAKE EGGLESS MARBLE CAKE?
Eggless Marble cake | How To Make Eggless Marble Cake
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups cup unbleached all-purpose flour (maida), spooned and leveled
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt, skip if using salted butter
- 1 cup sugar
- 1/2 cup /113 grams butter
- 1/2 cup yogurt/dahi
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tbsp cocoa powder
Instructions
- Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
- Sift the cocoa powder into a bowl, add 2 tablespoons lukewarm water, mix to combine well. Set aside.
- In a medium mixing bowl, sieve flour, baking powder, and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the yogurt next, continue beating on medium-high speed.
- In goes the vanilla extract next. Beat on medium speed for another 30 seconds
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ) .
- Transfer 2 tablespoons of the cake batter into the bowl containing the chocolate batter, fold in gently.
- Transfer half of the vanilla batter to the prepared baking tin, drop few spoonfuls of chocolate batter in random positions. Take a toothpick/skewer/butter knife and gently create swirls, do not over mix both the batters.
- Top it with remaining vanilla batter, and add the remainder of the chocolate batter, creating random swirls once again. Give the loaf tin a gentle tap, bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
- Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Slice the cake only once it has cooled down completely.
Notes
- Make sure all your ingredients are at room temperature.
- Do not open the oven door for the first 30 minutes, the temperature fluctuations may cause the cake to collapse
- Once dry ingredients are added, do not over mix the batter to make it ultra smooth. As I always say, a few tiny lumps are okay, as far as there are no flour pockets the cake will turn out well.
- If you wish to add eggs, add 2 eggs plus 1 egg yolk instead of the yogurt.
- It is important to let the cake cool down completely to get clean slices. Use a serrated knife to get clean slices.
I would love to hear from you, please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
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Regards,
Freda
