After all this morning activity, I return home, famished, to a large breakfast. Delhi is so hot and muggy that it has been a while since I have entered the kitchen. I finally took the bull by the horns and decided to bake not one, but two cakes. A chocolate and vanilla cake and a zingy lemon cake. I used this recipe for a Lemon Yoghurt Cake by Ina Garten as the base for both cakes, which I was attracted to because it uses oil, not butter, which means a relatively low calorie cake. For the lemon cake, I stuck to the original recipe but omitted the lemon drizzle to cut down on the sugar, adding the juice of one lime in the cake batter instead. For the chcolate and vanilla cake, I simply omitted the lemon flavourings in the batter (and the lemon drizzle of course), split the cake batter into two, flavouring one half with cocoa powder leaving the other as is.
I then used the technique that is explained here (with very helpful pictures) to make zebra style patterns in the chocolate and vanilla cake. Unfortunately, I hadn't divided my cake batter equally into chocolate and vanilla portions and so ended up with more chocolate batter than vanilla batter. And so, as you will see in the pictures, I ended up with a few thin vanilla stripes and a thick chocolate one!
Both cakes were tasty, but didn’t rise as much as I’d hoped. And they didn’t have the warm buttery taste that comes from using generous quantities of butter in cake batter, but that of course, is only to be expected. I dressed up the lemon cake with a topping of store bought lemon curd, which made it even more citrusy, just the way I like it.