1326. Simple Marble Cake

This is a nostalgic cake which most of our mothers made in our childhood. My mom would make marble cake in those big, rectangular, deep tefal baking pans that would be enough to feed an army, and indeed we ate it up like an army would, too.
I unfortunately do not have her exact recipe, but this comes in as a close second. It was such a great hit to the new generation too that I made it no less than three times just in the last week.


Ingredients:

3 eggs
1 tsp vanilla
1 cup sugar
1 cup milk (or yogurt)
1/2 cup oil (or soft butter)
2 cups flour
2 tsp baking powder
2 Tbsp cocoa


Method:

Preheat oven to 350F. Butter and flour a cake loaf tin; set aside.
Whisk the eggs with vanilla and sugar very well until doubled in volume and pale yellow.
Whisk in the milk (or yogurt) and oil (or softened butter) until very well incorporated.
Finally, stir in the flour and baking powder, being very careful to not over-beat as this will result in a tough cake crumb.
Divide the batter evenly in two bowls, and add the sifted cocoa to one of the bowls. Stir until just combined; do not over-beat.
Pour half the vanilla cake batter in the loaf tin. Dot the cocoa batter over it, and cover the lot with the remaining vanilla batter.
Swirl minimally using a blunt knife.
Bake in the preheated oven for 50 minutes. Let rest 10 minutes at room temperature before turning out on your serving dish.
Can be served warm or cooled. Keep covered at room temperature for up to four days.

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