Marble cake

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This was meant to be a zebra cake but it turned marble cake after I messed up the patterns. Sometimes I am patient and follow the recipe religiously but today being overly excited to bake for my hubby’s birthday I hurried the recipe a bit. But let me assure you the taste was not compromised. On the contrary I ended up with this wonderful marble cake that made my boys happy :-). It turned very moist, and had a splendid vanilla and choco flavour to it without being too sweet.  And added that it looks impressive with its interesting layers, I highly recommend including it in your collection of cake recipes. It surely will turn into a ‘must have’ for your ‘coffee+cake” get together on weekend afternoons. The cake keeps well, mainly due to the oil added so you can enjoy it also the next day.

For a 28 cm baking pan you will need:

4 large eggs at room temperature
1 tea mug sugar
1 tea mug milk
1 tea mug sunflower oil
2 packages vanilla sugar
2 tea mugs+2 tablespoons  flour
1 package baking powder
A pinch of salt
2 1/2 tablespoons cocoa powder

Grease the pan and line with parchment paper and preheat your oven to 180 C. In a large bowl, mix the eggs, sugar and vanilla sugar until light and fluffy. Add the milk and the sunflower oil.  In another bowl, whisk together the sifted flour, baking powder and the pinch of salt. Mix the dry and wet ingredients until incorporated. Measure out just over two mugs of the vanilla batter and place it back in the bowl where you mixed the dry ingredients. Sift the cocoa powder over and whisk until fully incorporated.
To assemble the cake, pour 3 tablespoons of the vanilla batter into the centre of the pan and let it spread on its own. On top of it put 3 tablespoons of the chocolate batter. It will push out the other batter and will also spread itself (this is where I was a little impatient to wait and messed the patterns). Keep waiting for the batter to spread slightly before adding the alternate batter!

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Repeat this by alternating spoonfuls of the two batters until all has been used up.

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Bake for 35-40 minutes or until the cake is light gold and a toothpick inserted in the centre comes out clean.                                         DSC_6914

Let the cake cool in the pan for 10 minutes, then turn it out and remove the parchment paper. Cool it completely on a wire rack before slicing.     DSC_6912

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