A cake that is elegant looking, has twisted designs and is simple to prepare.
A cake that can be a tea time cake, snack time cake, tiffin time cake, after school snack with milk or anytime cake.
- Eggs – 6 nos.
- Whole wheat flour/refined flour – 1 1/2 cup
- Unsweetened cocoa powder – 1 heaped tsp
- Refined oil – 1 cup
- Sugar – 1 cup
- Baking powder – 1 tsp
- Vanilla essence – 1 tsp
Pre-heat oven to 180 degree Celsius.
Sieve the flour and baking powder together. This helps uniform incorporation of the baking powder.
Separate the egg yolk and egg whites.
Grease and dust a nine inch baking dish.
Let’s make the cake:
Add egg whites, sugar and vanilla essence to a large mixing bowl.
Using an electric beater, beat the ingredients till it turns frothy and stiff peaks form.
Add the refined oil and beat again. Gradually increase the speed. It will be done when the mix looks absolutely uniform. This will not take more than 5 minutes.Add one egg yolk and beat the mix to incorporate the yolk. One by one, add all the yolks, beating in between additions.
Put away your electric beater.
Add one-third of the flour and fold it into the mix using a wooden spatula.
Gradually add some more flour and fold it in the mix. Continue till you have mixed all the flour.
Pour half the batter into your greased and dusted cake tin.In the remaining half, add the unsweetened cocoa powder. If you find the batter to be too thick you can add a tablespon or two of cold milk.Pour the chocolate batteron top of the plain batter.
To get the marble effect, take a fork and, using a very light hand, swirl it around in the batter.Bake the cake for approximately 40 minutes in your pre-heated oven. Keep checking after 30 minutes to prevent over baking.
When you see the sides coming off and the surface turning a nice golden brown you know it is done.
Remove the cake from the oven. Insert a toothpick in the centre to check for doneness. Carefully loosen the sides and the base and take out the cake on a cooling rck.
Enjoy it as and when you wish to!