Learn a foolproof method for making deliciously soft and tender marble cake.
1 tspvanilla esence
Preheat oven to 180C.
Mix the flour and the baking powder together and sieve. Add in salt and mix well. Set aside.
Separate the egg yolks from the egg whites. Using an electric mixer, beat the egg whites for about 7-8 minutes until they get all fluffy, then softly add the sugar. Beat for another 4-5 minutes.
Mix by hand the egg yolks with oil, add vanilla essence.
Combine the egg yolks with the egg whites, gently, very gently. Add the flour. Just as gently.
In a smaller bowl, whisk the cocoa with a bit of warm water – just enough to dissolve the cocoa.
Divide the batter into two uneven portions (one 1/3 and the other one 2/3 ). Stir the cocoa into the 1/3 portion and mix well. Transfer the plain batter into a greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of the baking pan and lightly stir the cocoa batter with a butter knife.
Bake for about 35 minutes. Remove it from the oven and let it cool on a wire rack for at least 10 minutes.