With a hit of co­coa pow­der, one bat­ter can eas­ily be­come two (see recipe, op­po­site). Here’s how to com­bine them

SAVEUR - - Range -

1. Build a Layer

Fill a greased cake pan with the larger pro­por­tion of cake bat­ter (in this case, clas­sic vanilla). Us­ing an off­set spat­ula, spread the bat­ter evenly, mak­ing sure it reaches and fills the cor­ners (the layer will be thin).

2. Dol­lop a Sec­ond

Us­ing a spoon or stiff spat­ula, evenly add the sec­ond fla­vor (in this case, choco­late) in small mounds atop the ex­ist­ing layer of cake bat­ter.

3. Swirl Them To­gether

Insert an off­set spat­ula or but­ter knife straight down into the bat­ter to the bot­tom of the pan. Drag in swirling pat­terns around and across the cake, in­ter­mix­ing the bat­ters, then smooth the top.

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