Light and fluffy lactose-free marble cake
Ingredients
- 2 1/2 cups cake flour
- 1 1/4 cups sugar
- 3 eggs
- 10 tbsp sunflower oil
- 1/2 cup + 1/2 tablespoon water
- 1 tbsp baking powder
- 3 tbsp cocoa
Instructions
- In a large bowl or the stand mixer whisk eggs and sugar until light and fluffy (10 mins approximately), then add oil and water gradually while continuing to whisk (oil first, water right after). Finally, sift the flour and baking powder into the mixture, and fold it gently with a spatula, with the classic down-across-up-and-over motion. Make sure you scrape the side and bottom of the bowl as you do.2 1/2 cups cake flour, 1 1/4 cups sugar, 3 eggs, 10 tbsp sunflower oil, 1/2 cup + 1/2 tablespoon water, 1 tbsp baking powder
- Grease and line with parchment paper a 10-inch round cake pan or two loaves pans. Preheat the oven at 350° F.
- Divide the batter into two different bowls and add the cocoa to one of the bowls, mixing gently but long enough to remove all lumps.3 tbsp cocoa
- Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoonful of chocolate batter, and repeat these steps until all batter has been used. (If you don't have the patience to make these layers just add one batter on top of the other and create swirls with a knife to create a marbled effect).
- Bake for around 40 minutes or until the cake/the loaves are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow the cake to cool completely in the pan.
- The cake keeps well for a week wrapped in aluminum foil.
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