BUTTER CAKE PALM SUGAR ANAKISHA

Instructions

1. Mixture 1: Cream the butter, Anakisha palm sugar, and condensed milk together using a mixer until light and fluffy.
2. Add the egg yolks one by one, mixing well after each addition.
3. Stir in the milk powder.
4. Gradually add the vanilla powder and all-purpose flour, mixing until just combined.
5. Mixture 2 (Chocolate Swirl): Take 6 tbsp of the batter and place it in a separate bowl. Add the cocoa powder and stir until well combined.
6. Mixture 3 (Meringue): In another clean bowl, whisk the egg whites until stiff peaks form. Once stiff, gradually add the granulated sugar and continue whisking until glossy.
7. Combining: Gently fold Mixture 3 into Mixture 1 using a spatula until well incorporated.
8. Layering: * Pour half of the combined batter (from Step 7) into a prepared cake tin.
9. Pour half of the chocolate batter (Mixture 2) on top.
10. Pour the remaining white batter over the chocolate layer.
11. Finish by pouring the remaining chocolate batter on the very top.
12. Marbling: Use a chopstick to create circular motions through the batter to create a marble pattern.
13. Baking: Bake until fully cooked.
14. Testing: Check for doneness by inserting a toothpick into the center. If it comes out clean with no wet batter sticking to it, the cake is ready to serve.

Baking Tips

• Make sure your butter is at room temperature for easier creaming.
• When folding the egg whites, use a light hand to keep the cake airy and prevent it from becoming dense.
• Preheating your oven to 170°C is generally recommended for butter cakes.