Simple Sunday Marble Cake

Simple Sunday Marble Cake


This cake can be frozen for up to 3 months and will keep in an airtight container for 3 days.

Shopping List:

225 gr butter, softened
225 gr caster, white fine sugar
4 eggs, free range please
225 gr self-raising flour
3 tablespoons milk
1 teaspoon vanilla extract
2 tablespoons cocoa powder (Blooker Amsterdam)


Preheat your oven to 180C. Grease or spray and line your 20cm round cake tin.
Beat the butter and the sugar until light and fluffy. Add the eggs, one by one, until well combined.
Fold through or gently mix in the self-raising flour, milk and vanilla until well combined and the mixture is smooth.
Get one of your other bowls and put half of the mixture in it. Mix the cocoa powder through it. So you have one bowl with vanilla and one bowl with chocolate mixture.  Dollop these mixtures alternately into your prepared cake tin. All done, tap the cake tin gently on your work surface to beat the airbubbles out.

Get your skewer and make swirlie movements through the mixture in the tin.
Bake the cake in your preheated oven for about 50 - 55 minutes or until your skewer comes out clean. Leave it in the tin for about 5 minutes before turning it out onto your wire rack to finish cooling completely.


                                                           "Enjoy"