Marble Cake Video by Tarla Dalal

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The Marble Cake is a lusciously spongy cake with the rich and delicious aroma of condensed milk and vanilla, laced with portions of intense dark chocolate cake. The contrasting flavours give the cake an attractive appearance and irresistible flavour, which can be enjoyed as such as with a topping of ice-cream and hot chocolate sauce!

Recipe Description for Eggless Marble Cake, Marble Cake

Preparation Time: 5 mins
Cooking Time: 1 mins
Baking Time: 45 minutes
Baking Temperature: 180°C (360°F).
Makes 1 cake
Show me for cake

Ingredients

For Eggless Marble Cake
1 1/4 cups plain flour (maida)
1 1/2 tsp baking powder
1/2 tsp baking soda
a pinch of salt
6 tbsp soft butter
4 tbsp condensed milk
1/2 cup castor sugar
1 tsp vanilla essence
3 tbsp cocoa powder
1 cup milk
melted butter for greasing
plain flour (maida) for dusting

Method

For eggless marble cake

To make {span class="bold1"}eggless marble cake{/span}, grease a 150 mm. (6”) cake tin with melted butter, dust it with plain flour and sift to ensure uniform distribution of the flour. Shake and remove the excess flour. Keep aside.
Sieve the plain flour, baking powder and baking soda in a deep bowl and keep aside.
Take a small add 2 tbsp of hot water and add the cocoa powder. Mix it very well using a whisk. Keep aside.
Combine the sugar, condensed milk, butter and vanilla essence in a deep bowl and beat it till smooth using an electric beater.
Add the sieved plain flour mixture and milk alternatively and beat it lightly till mixed well. Keep aside.
Divide the batter in 2 equal portions.
Add the cocoa mixture in one of the batter mix very well to form a chocolate sponge batter.
Pour both the batter into the greased and dusted cake tin alternatively and spread it evenly.
Take a fork or a toothpick, pass it through the batter till the bottom and create circular swirls throughout without lifting the fork.
Bake the {span class="bold1"}eggless marble cake{/span} in a pre-heated oven at 180°c (360°f) for 40 minutes till the cake leaves the sides of the tin and is springy to touch.
Demould it and keep the {span class="bold1"}eggless marble cake{/span} aside to cool for 15 to 20 minutes over a rack.
Cut the {span class="bold1"}eggless marble cake{/span} into pieces and serve.