Chequered cake !!!!

Recipe Source: Here

Ingredients

For yellow sponge :
3/4 cup Maida
2 Eggs,at room temperature
1/3 cup oil
1/2 cup powdered Sugar
1 tspn vanilla essence
1 tspn levelled baking powder

For chocolate sponge:

1/2 cup Maida
1/4 cup Cocoa powder
2 Eggs,at room temperature
1/3 cup oil
1/2 cup + 2tsp powdered Sugar
1 tspn vanilla essence
1 tspn levelled baking powder

2 cups Double Cream chilled (Beat the cream on medium speed till thick. Only after it turns thick,then add powdered sugar and continue beating on high speed till you get the soft peaks.Chill it for some time.)

3/4 cup Sugar Syrup

Chocolate coins, sprinkles for decoration (You can use cheeries, grated chocolate, fruits of your choice).

Procedure:

Grease cake tin with oil.
Sift flour and baking powder together.
Separate egg whites from the yolks.
Beat egg whites in clean bowl till fluffy.
Add Sugar gradually,beating till thick,fluffy and retains shape.
Beat in the yolks and essence till thick and fluffy again.
Add oil gradually,beating till thick again.
Fold in flour gently with a wooden or metal spatula,by sprinking evenly.
Pour mixture into tin and tap the tin gently to get rid of any large air bubbles. Bake in preheated oven at 180 deg for 20 minutes.
Insert skewer in the center of cake,if it comes out clean ,remove tin from oven. After 5 minutes,remove cake from tin onto a wire rack and let it cool.




Chocolate Sponge:

Follow the same procedure as the yellow sponge cake just that add cocoa powder and sieve all the ingredients in the second step.





Based on the size of your cake take 2-3 cutters which form similar symmetric hollow circles gives 1" width for each circle.





Gently press the cake with the cutters to get different symmetric circles and place them aside .

Place a yellow sponge on the serving plate and apply cream to the inner circles of the cake, now place chocolate circle and apply cream again.Do the same with the remaining circles to form first layer of the cake.Pour the sugar syrup mixture all over the cake to make it enough moist.Spread cream all over and follow the same procedure to make the second layer of chocolate sponge.

Pour the sugar syrup mixture all over the cake and apply cream uniformly all over and on the sides.Decorate with sprinkles and choclate coins.Chill it in refrigerator and serve.