o 1 cup Room-temperature soft Butter
o 2 cups Sugar
o 1 cup Eggs (5 eggs)
o 1 tsp Cream of tartar
o 2 cups Whole-wheat flour
o ½ tsp Baking powder
o ½ tsp Baking soda
o 1 cup Cocoa powder
o Salt to taste, about ½ tsp.
1 cup Cream-curd . (Cream with curd-culture after some time becomes cream-curd).
Plain yoghurt if necessary
1 tbsp Water to mix the baking-powder and baking-soda in before adding to the curd mixture.
o Whisk the butter with powdered-sugar. Let it stand.
o Crack all the eggs into a bowl. Add the cream-of-tartar powder. Let it stand.
o Switch on the oven to preheat to the required temperature – 350F.
o Mix the baking-powder and baking-soda in a little water and mix that into the curd (yoghurt).
o Sift the dry-ingredients together.
o Grease the cake-tin generously with butter. Then put in a cup of the sifted-dry-ingredients and swivel the cake-tin so that the greased inner surface is floured. Tip the excess flour back with the rest of the sifted ingredients.
o Whisk the butter and powdered-sugar again till soft-peaks form.
o Add the eggs approximately one by one to the butter-sugar mixture, whisking after each addition.
o Whisk the mixture well till well-defined peaks form.
o Add some of sifted-dry-ingredients and then some of the cream-yogurt. Repeat this, alternating the sifted-dry-ingredients with the cream-yogurt till they are completely added. Add a little plain yoghurt if the batter is not loose enough. Or red-wine!
o Pour into the greased and floured cake-tin, making sure the edges are battered.
o Open the oven and slip the filled cake-tin onto the top-shelf of the oven. Close the oven door gently.
o Let the cake bake for 20 – 35 minutes till the wonderful aroma arises.
o Gently open the oven door, being careful of air draughts and carefully slide the cake-tin out and onto a hot-safe surface. Let it cool.
o Frost as desired.
· Be careful with the hot cake. It’s rising so it should cook in a stationary atmosphere. And cool in a stationary atmosphere.