SURPRISE INSIDE BUNDT CAKE

I wanted to bake something simple and light yet spectacular for my cousin's wedding.

Therefore instead of just marbling the cake with chocolate. 

I thought why not a 'surprise inside cake' with strawberry flavoured heart shaped cake since it is for a wedding. 

So I googled for the "how to".......and found this tutorial on youtube.

Noooo................gaps between the hearts!!

After much "imagining" - the solution is to bake the inner cake first (using the same bundt pan).  Slice it up and cut out the shapes. (Lots of wastage here).

Then whip up another batter, filled the pan about 1/3 full....quickly arrange the heart shaped cakes on it, else they will sink (I did not prebake as per the video) and carefully pour the rest of the batter to fill the pan.  Bake as usual.

Taadaa..........

Here's the recipe for one 10" bundt pan:-

(Source of recipe: Chef Irfan Syazwanshah)

1 cup All Purpose Flour

1/2 cup Corn Flour

1/3 cup Milk Powder (original recipe used Nespray - I used Fernleaf)

3/4 cup Castor Sugar

1/4 cup Fresh Milk

6 Eggs (Grade A - weighs approx 65 gm ~ 70 gm each with shell)

40 gm Ovalette **
2 tsp vanilla essence (I added) or any flavour of your choice

80 gm Butter (melted and let cool)

Method:-

* Preheat oven @ 170 degree Celcius.

* Grease and lightly flour the pan.

10" Bundt pan

* Sieve the flour into the mixer bowl.
* Add all the ingredients except melted butter.

* Beat on low speed till all the ingredients are
   combined then switch to high speed till
   mixture is thick, pale and fluffy.

* Fold in the melted butter.

* Pour the batter into the pan evenly.

* Baked for 35 ~ 40 minutes or skewer inserted
   into the center comes out clean.

* Remove from the oven and immediately
   invert the cake onto a wire rack to let it cool.

* Decorate or eat as it is.

Note ** Ovalette is a cake emulsifier and is used in sponge cakes. Another name for ovalette is Quick 75.