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Vanilla Chocolate Tea Cake | Vanilla Chocolate Cake With step-by-step photos

Vanilla chocolate cake is a combination of two flavors; it goes well with evening tea or breakfast. Soft and fluffy vanilla chocolate cake is also good for kids' Tiffin boxes.

This cake contains the layering of two flavors, vanilla and chocolate, an easy and quick tea cake. You can eat both flavors together. This is a delicious cake to snack on while sipping on a hot cup of coffee or tea.

The vanilla and chocolate layer is light, fluffy, and super moist. A perfect balance. There are days when I just want to sit back, sip on a hot cup of coffee, and enjoy a piece of cake. Something light, something that doesn’t require a glass of milk or water to be washed down.

Just like for most cakes, you'll need butter, sugar, eggs, vanilla, flour, milk, and cocoa powder, but here I used homemade shortening in this recipe instead of butter.

You can use unsalted butter or any type of cooking oil except for olive oil or corn oil, as both contain flavors.

For the best result,t follow my detailed step-by-step photo instructions and tips above the recipe card.

Recipe notes:

Before you begin, ensure that all ingredients are at room temperature, particularly the butter or shortening, milk, and eggs. This step is crucial for allowing the ingredients to combine smoothly without overheating the batter.

If you forget to take them out of the refrigerator ahead of time, you can soften the butter quickly in the microwave for about 5 to 10 seconds. You can do the same with the milk.

To bring the eggs to room temperature promptly, place them in a bowl of warm water for about 5 minutes.

For More Similar Recipes:

Vanilla tea cake

Chocolate muffins

Orange chiffon cake

Mango cake

Fudgy brownie

Fruit cake

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Grease the round pan and line the butter paper.

Start by creaming the shortening with the sugar. It should take about 3 minutes. The lightness of the cake depends on this step.

You have to make sure the butter and sugar are well combined before adding the eggs.

Add egg yolks and vanilla essence to the mixture and beat well until everything is incorporated very well. Keep aside.

On the other hand, beat the egg white by adding 1 tbsp of sugar.r

Till turns the stiff peaks

Mix the whipped egg white with the butter mixture. re

Once they are combined together very well set aside

Next, sift the flour and mix it with baking powder and salt.

Now start folding the flour mixture with the egg batter. Meantime pour the milk into the batter and mix it very well.

Once the cake batter is ready

Divide equally into two separate bowls.

Dissolve the cocoa powder with 1 tbsp milk and mix it up.

Add dissolved cocoa powder to the vanilla batter.

And give it a good stir until it is well combined. Preheat the oven to 180 C for 15 minutes or above.

First, put 1 spoon of the chocolate batter into a baking pan, and then another 1 spoon of vanilla batter on top of the chocolate batter. er, Alternately, keep adding the batter until finished.

Lastly, make your own design on top of the cake batter with the help of a skewer; it is optional.

The batter is ready to bake.

Bake the cake at 180 c until a toothpick comes out clean, about 40 minutes.s

Vanilla chocolate cake is real. dy

Transfer onto the wire rack, remove the paper from the bottom, and let it cool down.

Transfer to the serving plate, and cut the cake slices

Serve vanilla chocolate tea cake with a hot cup of .tea

A moist and fluffy cake!

Roghni Naan Recipe

Roghni Naan || Naan Recipe || How to make Roghni naan with step-by-step photos...

Roghni Naan is a type of enriched, leavened flatbread. Traditionally, in a cylindrical oven called a tandoor, a luxurious bread is made. Roghni Naan has strong flavors, with notes of yogurt, yeast, and dairy throughout. It has a soft, pillowy texture with a golden top enriched with melted butter as soon as it is out of the oven. It is a very rich bread, which is why it is eaten on special occasions and enjoyed with some classic dishes like Nihari, Haleem, or BBQ items.

Naan is one of those recipes that sounds intimidating but actually is not. In Pakistan, naans are available in every nook and cranny,

I never bothered to take the flatbreads back home, but now I've started baking a fluffy flatbread myself. To recreate that authentic experience, I experimented with a few recipes and made some adjustments to create my perfect version. These Roghni Naan, baked in the oven, come as close to traditional naan as possible.

This organic naan is a bit similar to the bakery sheermal or company sheermal, rather better than market-bought

This organic naan is literally delicious, mildly sweet, and soft. I love to eat it with doodh patti chai. Once you try to make it at home, trust me, you won’t feel like having bakery buns and sheermal

TIPS FOR PERFECT PAKISTANI ROGHNI NAAN:

Kneading soft dough, baking at the right temperature, and following the correct method are essential for making any type of naan soft and fluffy.

When preparing naan, ensure that the marks on the surface are deep; it's acceptable if you accidentally pierce through the naan in some areas. If not marked properly, the naan may puff up like pita bread during baking.

Make sure to preheat your oven before baking. Additionally, only open the oven door when it's necessary to change the rack.

Avoid baking the naan for more than 10 minutes on each side. The longer you leave the naan in the oven, the harder it will become. Getting the temperature and timing right is crucial for achieving soft naan.

If you find that your naan has dried out as soon as it finishes baking, sprinkle it with some water, brush on melted butter, and wrap it in foil. This will help restore moisture.

HOW TO STORE AND REHEAT ROGHNI NAAN:

You can wrap the baked naan in foil, put it in an airtight container, and store it in the fridge. They will last for 2-3 days. You can reheat them in the microwave. Place the naan on a microwave-safe dish, cover it with a damp towel, and then warm it in 30-second bursts.

For more similar recipes:

Bread loaf

Feteer afghani naan

Pav bread

Keema naan

Simple burger bun

For the best result, follow my detailed step-by-step photo instructions and tip.s

If you have tried this Roghni Naan, don’t forget to rate the recipe. You can also follow me on social media.

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

In a bowl, first, combine all the dough ingredients such as lukewarm water, sugar, yeast, bread improver, and milk powder

Add baking soda, salt, yogurt, and ghee.

Stir to mix up very well until everything is incorporated.d Once mixed, ed sift the flour into the mixture directly.

Stir the flour with the help of a spatula until the dough comes together.

Transfer to the working surface and knead into the soft, smooth, elastic dough. Stretch and fold the dough, adding more water as necessary to ensure that the dough remains soft and loose. You can use a machiorhandsndsnds to knead.

Grease the large bowl with a little oil. Put the dough into the bowl, Put the dough into the bowl cover it, and let the dough rise for 2 hours till it doubles in size.

Punch the dough down to remove excess air.

And again shift the dough onto the working surface.

Divide the dough into 3-4 equal portions.ns

Each dough ball's weight should be between 1and to 225

Shape a ball of. each portion

Prepare all the dough balls and place them on the plate.

Grease the baking tray and place one doughball. And spread out the thick circle about 7-8 inches with the help of fingers. No need to roll a pin.

Keep the center slightly thinner than the edges. Prepare all naans this way.

Leave them the rest for around 15-20 minutes. In the meantime, preheat the oven to 250 C or 400 F

Make the deep indents with the help of a fork or any type of spoon/stick, or use your fingers.

Brush some milk on each naan, and sprinkle some sesame seeds over the naan.

Put the naan in the oven first, for 7-8 minutes. Keep the baking tray on the bottom rack of the oven. Keep the upper grilloff. You can flip the sides at around 7-8 minutes if you don’t want to change the rack of the oven.

Keep an eye on the naans as all ovens work differently. Over-baking can make them hard.d Next, put the baking tray on top of the oven rack.k, Turn off the bottom grill.

Turn on the upper grill because we need to broil the naan till a nice golden brown color. It will take hardly 5 minutes.