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Categories:Viewed: 8 - Published at: a year ago
Ingredients
- 250ml sunflower (or other flavourless) oil, plus extra for greasing
- 250g caster sugar
- 100ml semi-skimmed milk
- 4 medium eggs or 3 large (at room temperature)
- 300g self-raising flour
- A few drops of vanilla extract
- 1 tsp baking powder
- 25g cocoa powder
- 23cm loose bottom cake tin or a spring form tin
- 2 medium size bowls
- 2 icing bags or if you prefer spoons
Method
- Preheat the oven to 180, fan 160 or gas mark 4 Grease the bottom of your cake tin with a little oil and line with baking parchment and then add a tiny amount of oil again and set aside
- Add to one bowl the oil, sugar, eggs, milk and vanilla extract and mix well. Do not use a whisk or electric whisk as it gets to much air into the mixture which with this type of cake we don't want
- Pour out half of the mixture into a separate bowl then in one of the bowls sift 175g of self raising flour, 1/2 teaspoon of baking powder and combine. In the other bowl sift the remaining 125g of flour 1/2 teaspoon of baking powder and the 25g of cocoa powder and mix well
- If using piping bags fill each one with each mixture and cut a very small end off. This was my first attempt at piping so I made rather a mess! Next time I will use the spoons!
- Pipe/spoon one circle in the centre of the vanilla mix, then add on top a spoonful of chocolate mix and keep going until all the mixture is used. You will see the mix start to push further out and have a stripey look. Don't panic if goes a bit off. As this was my first time making it and piping I ended up with 2 separate stripes but cake still turned out the same
- Bake in the oven for approx 35 mins. I check at around 30. To check if baked add a skewer to the middle and if it comes out clean it's done or press gently the centre of the cake, if it springs back it's ready
- Leave in the tin for 5 mins to cool slightly then carefully remove from the tin and put onto a cooling rack
- Cut the cake into 8 slices and serve
