I redeemed a free tub of “I Can’t Believe It’s Not Butter!” soft spread from the product package that I received earlier.
I’m not a very health-conscious person except I encourage home-cooking. I use full fat products as I love my food tasteful. Usually those products like this one highlighting “No trans fat, less saturated fat, cholesterol free” doesn’t really ring a bell to me as I’ve always had a perception that they make food tasteless.
However, I have to say I love this product for its taste. It’s buttery and smooth. I really can’t believe it’s not butter! My husband loves to spread it on toast. I use it for baking. This zebra cake is my first trial. Compared with regular butter, it makes my baked goods moist and soft without using sour cream or yogurt. I actually used it right straight from the refrigerator without getting it to room temperature. It’s THAT soft. You could also melt it before use.
Oh, one more important fact! I may not care if this product is healthful, but it really is affordable!
Ingredients (8-inch cake):
2 cups all purpose flour
1 tablespoon baking powder
1/2 teaspoon of salt
4 large eggs, at room temperature
1 cup granulated sugar
1 cup whole milk, at room temperature
1 cup “I Can’t Believe It’s Not Butter” soft spread
1 teaspoon vanilla extract
2 teaspoon cocoa powder
Preheat oven to 350F. Butter an 8-inch round cake pan. Line with a parchment circle and butter the parchment.
Sift together flour, baking powder and salt. Set aside.
In the bowl of a stand mixer, combine eggs and sugar. On medium speed, beat until the mixture is light and creamy. Add milk, soft spread, and vanilla extract and beat until well combined.On low speed, add the flour mixture and mix until the flour is just incorporated.
Divide batter into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.
Scoop 1/4 cup of plain batter into the middle of the cake pan. Then scoop 1/4 cup of cocoa batter and pour it in the centre (right on top) of the plain batter. Continue to alternate between the plain and cocoa batters (always pouring it in the centre right on top of the previous batter) until you use up the batters. Bake until golden or until a cake tested comes out clean, about 40 minutes.
Cool for 15 minutes in pan and then remove cake from pan to cool on a wire rack.