Assalamualaikum and a very good morning to all. I did tell you guys that I just moved to a new apartment, right…. and this apartment has lots of big windows, so can’t use the curtains from old apartment because they are either too small or too short for these windows.
Actually I was torn between buying ready made curtains or sew myself….he he he not that I’m good in sewing but since I just bought a new sewing machine couple of months back, terasa pulak nak test skill ha ha ha. So Last Monday, I decided to sew my self… after all curtain should not be so difficult to sew, right? Ha ha ha… and I’m happy to report that 3 curtains dah siap berjahit…. even though it took me almost a day to complete curtain for one window ( 1 day curtain and 1 night curtain).
Okay… Zebra cake… actually I have been trying to make this cake for quite sometime already, just that I was not so sure how to arrive to that zebra design. I was lucky to stumble upon this blog that show how to make the zebra design, thanks a lot for sharing. Yesterday evening before maghrib, my 2 elder daughters baked this cake as part of their summer training ha ha ha. This cake is soft, moist and not too sweet… good with a hot cup of tea or a warm milk.
4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
2 cups (10 oz / 300 g) all-purpose flour
1/3 teaspoon vanilla extract
1 tablespoon (equals 3 teaspoons) baking powder (if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa powder
- Cracking all the eggs into a mixing bowl, and add the sugar. Beat the eggs with the sugar using a mixer or a whisk, until the mixture is light in colour.
- Now to this, add vanilla extract, milk & the oil. Mix together, until it’s well combined.
- In a separate mixing bowl, combine and mix well together flour and baking powder.
- Now, gradually add the dry ingredients to the wet and beat together with a mixer until the batter is smooth and the dry ingredients are well combined.
- Next, separate the batter into two equal portions, once you separate the batter into two bowls, leave one as is, and add cocoa powder to the other one and combine using a mixer.
- Now, preheat your oven to 350F (180C). Grease your baking pan by spraying with some cooking oil, or line it with parchment paper if you don’t have cooking spray oil.
- To assemble the two batters in the baking pan, scoop out 3 full tablespoons of plain batter into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads – KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them.
- Bake in the oven for about 40 -45 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooling rack. Turn the cake back over and let cool.