About this recipe:A marbled cake baked in a ring-shaped tin. If you don't have a baba pan, use a 23cm ring tin.
3 tablespoons vegetable oil
300g caster sugar
1 teaspoon vanilla sugar
200g self raising flour
1 tablespoon cocoa powder
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Method Prep:30min › Cook:1hr › Ready in:1hr30min
Preheat oven to 180 C / Gas 4. Grease and flour a 2 litre baba tin OR a 23cm ring tin.
In a large bowl, combine eggs, oil, sugar and vanilla sugar. Beat on high speed for about 5 minutes. Beat in flour. Reserve approximately 4 tablespoons of the mixture and set aside. Pour remaining mixture into prepared tin. Mix cocoa into reserved mixture. Drop by spoonfuls onto the mixture in the tin. Using a skewer or the tip of a knife, swirl the two batters to achieve a marbled effect.
Bake in the preheated oven for 30 to 40 minutes, or until a skewer inserted into the centre of the cake comes out clean. Allow to cool.