- 1 ½ cups maida (refined flour) 1 ½ cups sugar ¾ cup oil 4 eggs 1 ½ teaspoon baking powder 5 tablespoon hot water 3 tablespoon cocoa 1 ½ teaspoon vanilla essence a pinch of salt
This marble cake is one of our family’s teatime favourite. The oil used helps the cake to be soft and also saves the effort required during beating. The secret of baking a soft cake depends on how well you beat the batter. The marble effect is very appealing to the eye too.
- Sieve together maida and baking powder
- Separate the egg yolks from the whites and whisk well in two separate bowls.
- Dissolve the cocoa in the hot water. Cool the mixture. If you want a darker/thicker look to the swirls you will need to add more water (about 1/3rd cup and 5 tablespoons cocoa). Refer to my cake photo above, I have used less water to generate moderate to low swirled effect.
- Beat the sugar and egg yolks well.
- Add the oil gradually and beat well until it is thoroughly mixed.
- Add the maida little by little and beat well. Finally add in the egg whites and beat well. Add the salt.
- Grease the baking tin with butter. Fold in the batter. Now take a spoonful of the cocoa mixture and swirl it to get the marbled effect . Do it until the cocoa gets over, but take care to use a fresh spoon each time. This is to ensure that the swirls are clean and prominent, with the used spoon this could merge the swirls and create a confused pattern or a dull coloured background.
- Bake the cake at 180°C for 30 minutes.