Italian Marble Cake
By Mathilde , blog Mathilde en Cuisine
- For a 22cm diameter cake tin:
- 190 gr of self-raising flour
- 120 gr of caster sugar
- 65 ml of milk
- 60 ml of sunflower oil
- 3 large eggs
- 1 heaped tsp of unsweetened cocoa powder
- 1 tsp of natural vanilla essence
- 1 pinch of salt
Level of difficulty Easy
Preparation time 20mins
Cooking time 25mins
Cost Budget Friendly
Beat the egg whites until stiff with 60 grams of sugar. Reserve.
In another bowl beat the egg yolks with the remaining sugar until white and frothy. Add the oil, milk and vanilla essence.
Stir in the salt and flour.
The dough will be very thick, this is normal. Loosen the dough by adding a third of the stiff egg whites and then add the rest gently, without breaking them. Preheat the oven to 180 ° C and line the tin with baking paper.
Divide the dough into 2 parts. Add the sifted cocoa powder to one of them. Place a tablespoon of "plain" dough in the centre of the cake tin, then drop a tablespoon of chocolate dough on top, always in the centre. And so on and so on, alternating the two kinds of dough until it is all used up.
Bake for 25 minutes then turn the oven off and leave the cake inside for another 10 minutes. It's ready, enjoy!