About this recipe:First you make a vanilla maderia cake, then you split the mixture and add cocoa to one half. Gently swirl it together in the cake tin before you bake it to get a lovely marbled effect.
250g plain flour
2 teaspoons baking powder
1/2 teaspoon salt
200g caster sugar
125g butter, softened
1 teaspoon vanilla extract
2 tablespoons cocoa powder
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat oven to 180 C / Gas mark 4. Grease and flour a 23cm round cake tin.
Place flour, baking powder, salt, sugar, butter, eggs, vanilla and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 175ml of the cake mixture; pour the remainder into tin.
Stir cocoa into the reserved mixture. Drop by spoonfuls over top of white mixture. Using a knife, swirl the cocoa mixture into the white mixture to incorporate it in a marbled effect.
Bake in preheated oven for 30 to 35 minutes, until an inserted wooden skewer comes out clean.
don't know if it was my oven but i had to cook it a little longer. just kept my eye on it until skewer was clean.. worked out around 40 minutes. just start checking from 30 just incase. i also used self raising flour and 1 teaspoon of baking powder. worked perfectly. - 26 Jul 2010