Eggless marble cake is quite similar to sponge cake. We just add alternate layers of vanilla and cocoa batter. The cake looks really very appealing and kids love the fact that they can have both their favorite flavors in one piece. No reason left to complain. Right J
I am posting recipe after a long time as I was quite busy last 15 days. Other than my elder son’s half term exams what kept me busy was this novel The Twin Trail.
This novel has been written by my 19 years old nephew (Yes!!) when he was 17 years old (Another yes!!) in his 11th and 12th class holidays. It is so incredible!!!
I could not put the novel down (got my own signatured copyJ) until I had finished it. If you are a lover of good books like me I would strongly recommend this novel. You can check facebook page of The Twin Trail for details.
Last week my house was cluttered with books and papers everywhere and I was thinking that after my son’s exams there will be some relief. But now toys have replaced books everywhere and clutter is still thereL
Now back to cake, you can add frosting to the cake also if you like. But then you will have to keep it in fridge. The best part about Eggless Marble cake is that each piece looks different. 🙂
How to make Eggless Marble Cake
2 cups maida/plain flour
1 ½ tsp baking powder
¼ cup milk powder
¾ cup fresh cream/malai from milk
1 cup powdered Sugar
1 tsp Vanilla essence
1 cup milk
2 tsp cocoa
To make Eggless Marble Cake
Process is same as making basic eggless sponge cake.
Lightly grease a baking pan. Preheat the oven for 10-15 minutes.
Sieve flour and baking powder. Add milk powder to it.
In a separate bowl, mix sugar and cream till fluffy. Add vanilla essence to it.
Now add flour mixture to sugar and cream mixture gradually till all of it is used. Keep on mixing and folding in between. Add a little milk at a time to get the desired consistency. I used almost a cup of milk.
Beat well for some time. Mixture will be fluffy now.
Keep a little more than half of the mixture in a separate bowl and add cocoa to the rest. Mix well.
Immediately pour half of the vanilla mixture in the pan. Leave 2 spoonfuls of cocoa mixture and spread rest unevenly over vanilla batter. You do not have to do it uniformly.
Then top up with rest of the vanilla mixture. Add the rest of cocoa mixture and make swirl with a spoon on top of this.
Bake for 40-45 minutes at 180 C. I have baked for 45 minutes.
Check by inserting knife whether the cake is uniformly baked or not especially at centre of the cake. If it is not done then bake it for another 5 minutes.
Leave the cake in oven for some time
Take it out of oven and invert the pan over a rack. Tap the pan to remove the cake. Let the cake cool for some time and then cut into pieces.
Store the cake in an air tight container at room temperature.