Marble Cake

Marble Cake Recipe - Super Moist!

Комментарии:

um zee пишет: hi alia tell me the temperature and time if i make it in electrical rod oven. thanx

cookingwithalia пишет: Hi Sanya - just to confirm, it came out nice? so it worked? the eggs are fine, it should triple in volume. it may be the quality of the flour. flour changes from one type to another, some flour types have more absorption power than others, so it may be that you needed to add more flour.

Sanya Lourenco пишет: hi alia thanx fo d quik reply.....i did beat d eggs til frothy n a ribbon formg consistency..... d egg beatg part was fyn. my cake was all choc color only..its just dat my batter wasnt lyk urs n d only thg i did differently was nt measure d choc. m gonna try it again after lunch.lets c wat happens..any tips ....

Carmen cassar пишет: HI Alia, I tried this recipe But I failed.The batter started off consistent until I mixed the butter and the flour.It then went down and became very liquidy.What has happened pls?

Sanya Lourenco пишет: hi alia....thanx fo d simple video :) i followed d recipe to a T but my batter was very liquidy meaning wen i poured d dark choc batter over d white batter it mixed into d white batter n den d same happnd while pourg d last white batter...i didnt hv to swirl it....it automatically mixed..... cud it b coz oc me not measurg d chocs... i jus tuk random pieces....cud more choc mak d batter very liquidy....plz...plZ...plz help alia....thanx

cookingwithalia пишет: not really - check out my other recipe "gluten free cookies cookingwithalia". I got a couple of them.

um zee пишет: hi alia tell me the temperature and time if i make it in electrical rod oven. thanx

cookingwithalia пишет: Hi Sanya - just to confirm, it came out nice? so it worked? the eggs are fine, it should triple in volume. it may be the quality of the flour. flour changes from one type to another, some flour types have more absorption power than others, so it may be that you needed to add more flour.

Sanya Lourenco пишет: hi alia thanx fo d quik reply.....i did beat d eggs til frothy n a ribbon formg consistency..... d egg beatg part was fyn. my cake was all choc color only..its just dat my batter wasnt lyk urs n d only thg i did differently was nt measure d choc. m gonna try it again after lunch.lets c wat happens..any tips ....

Carmen cassar пишет: HI Alia, I tried this recipe But I failed.The batter started off consistent until I mixed the butter and the flour.It then went down and became very liquidy.What has happened pls?

Sanya Lourenco пишет: hi alia....thanx fo d simple video :) i followed d recipe to a T but my batter was very liquidy meaning wen i poured d dark choc batter over d white batter it mixed into d white batter n den d same happnd while pourg d last white batter...i didnt hv to swirl it....it automatically mixed..... cud it b coz oc me not measurg d chocs... i jus tuk random pieces....cud more choc mak d batter very liquidy....plz...plZ...plz help alia....thanx

cookingwithalia пишет: not really - check out my other recipe "gluten free cookies cookingwithalia". I got a couple of them.
You'll Need:

? c benzdorp

8 pcs. eggs

2 ? c cakeflour

? c oil

IT baking powder

? c pineapple juice/water

1 c sugar (granulated)

? c sugar

? t cream of tartar


Procedures : Assemble all the needed tools and ingredient. Sift and measure all dry ingredients. Combine together. Make a well at the center. Place a liquid ingredients at the center of the well and blend thoroughly. Beat egg whites until fluffy and fold in the batter mixture. Bake in a alined pan at 350o F