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Rich, soft and delicious marble cake.


Ingredients and cake tin sizes:

Round tin sizes 6 inches 8 inches 10 inches 12 inches
Square tin sizes 5 inches 7 inches 9 inches 11 inches
Butter 112g 225g 450g 900g
Castor sugar 112g 225g 450g 900g
Self raising flour 112g 225g 450g 900g
Salt a pinch a pinch a pinch a pinch
Baking powder 3/8 tsp 3/4 tsp 1 1/2 tsp 3 tsp
Eggs 2 4 8 16
Cocoa powder 1 tbsp 2 tbsp 4 tbsp 8 tbsp
Milk 3 1/2 tbsp 7 tbsp 14 tbsp 28 tbsp
Vanilla essence 1/2 tsp 1 tsp 2 tsp 4 tsp



Preheat oven to 170 degrees Celsius.

Mix cocoa powder with half of the milk and leave aside.

In a separate bowl, beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt.

In another separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.

Finally add in vanilla essence and combine well. Transfer 1/3 of the batter into a separate bowl and add the cocoa mixture to it. Mix well.

Scoop the plain batter and chocolate batter alternately into a well greased and floured cake tin. Run a jam knife through the batter to get a marbled effect. Level the top and bake the cake for 45 to 50 minutes or until a skewer inserted in the centre of the cake comes out clean.

Remove cake from oven and let it cool completely before decorating it.

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