Group photo of the ingredients. Flour, vanilla essence/extract, oil, milk, sugar, eggs. If using ordinary flour, add 1 1/2 tsp of baking powder.
Have your baking tin ready by lining with a parchment paper. You could also at this point set the oven to the 180C/350F mark. This is a 8 inch round baking tin with a loose bottom.
Start by beating the egg.
Beat till it foams.
Add the sugar
Start beating the egg and sugar.
Beat till it's pale in color and thick. It should take about 2-3 minutes depending on whether using an electric mixer or by hand.
Nice and thick.
Add your oil gradually as you whisk.
Should look like this. Thick and smooth.
Add your milk and stir.
So far so good : )
Add the sifted flour and vanilla extract.
Give a good mix.
Nice and ready.
Divide into two and add 2 tbsp cocoa powder into one.
Mix the cocoa to form the chocolate mix.
Now we start pouring into the baking tin. Scoop using a large spoon.
Pour at the center of the tin.
Using a similar sized large spoon, scoop the chocolate mix.
Pour at the center of the white mix.
Allow to spread naturally.
Continue by alternating the white and chocolate. You can pour 2 scoops at a time for each pour.
Allow to spread.
I think you get the drift : )
Into the preheated oven.
Now we take care of the mess! I know it might not be the funnest of moments but its got to be done : D
See, not so bad ; )
After about 33 minutes, not ready!
I used a 8 inch round tin and the cake took close to 1 hour to bake. It's ok for the cake to crack. When using a larger tin, it will take less time to bake.
Cake is ready when a small knife comes out clean and dry.
Remove fem the tin and allow to cool on a cooling rack.
An inside close look.
What's your say?
This particular one I made on a different day and used 2 scoops of each batter when alternating the scoops. It makes the design formed more distinct.
- 4.0 Eggs
- 250.0g Sugar
- 200.0ml Vegetable oil
- 250.0ml Milk
- 300.0g Self raising flour
- 1.0tsp Vanilla extract
- 2.0Tbsp Cocoa powder