Ribbon Cake - mixed essences

Recipe courtesy: BigFatTummy

INGREDIENTS:

Maida - 175 gms
Powdered sugar - 250gms
Egg at room temp - 4
Salted butter room remp - 175 gms
Milk Cream - 1.5 tbsp
Vanilla essence - 1/2 tsp
Pineapple essence - 1/2 tsp
Liquid food colour - green and pink
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Pinch of salt.

METHOD:

Line a baking tray with parchment paper, grease and keep aside.

Pre-heat oven to 180C

Take butter in a bowl at room temperature. Add maida and mix well.
Add powdered sugar and mix well for 3-4 minutes until well combined.
Add eggs one a time, mixing well for about 2 minutes with each addition.
Add milk cream and whisk on fast speed for 3 minutes.
Add baking powder and soda and pinch of salt and mix well for 2 minutes.

Divide batter into 3 portions (1:1:2)
Add vanilla essence and green colour to one 1/4 portion and mix well.
Add vanilla essence and pink colour to second 1/4 portion and mix well.
Add pineapple essence to the 1/2 portion which is your white batter, and mix well.

Take baking tin, add half of the prepared white batter and spread evenly.
Next add all the green batter and spread evenly.
Next add all the pink batter and spread evenly.
Finally add remaining white batter and spread evenly.

Give the baking tin a few taps to remove any trapped bubbles in the batter.

Bake at 180c for first 15 minutes.  Then lower the heat to 160c and bake for another 30 minutes or so till done.