Eggless Marble Sponge Cake
This marble sponge cake is an elevated lift on a classic vanilla cake, streaked with swirls of intensely rich chocolate!
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ cup + 1 tbsp butter
- 2-4 tbsp caster sugar (adjust depending on desired sweetness)
- ½ cup condensed milk
- ½ cup milk
- 1 tsp vinegar
- 1 tsp vanilla extract
For the chocolate batter
- 1 tbsp + 1 tsp cocoa powder
- 1-1½ tbsp hot water
Instructions
- Preheat the oven to 180C and line a 6” round cake tin/ equivalent loaf pan, greasing well. Set aside.
- Stir the vinegar into the milk and set aside.
- Beat the butter, condensed milk and sugar together until soft and creamy.
- Whisk in the vinegar & milk mixture. Stir in the vanilla.
- Sift the dry ingredients into this wet mixture and gently fold until combined. The batter will be thick-ish. Don’t over-mix as this will result in a dense cake.
To make the chocolate batter
- Mix the cocoa powder and hot water in a bowl until smooth . Then add in half the cake batter, whisking until smoothly combined. Don’t over-mix.
Marble the cake
- Alternate between dropping the vanilla and chocolate batters into the cake tin. Use a toothpick to make swirls across the batter. Don’t over-swirl if you’d like a distinct pattern.
- Bake in a preheated oven for 23-25 minutes; a skewer inserted in the centre will come out mostly clean, with a few moist crumbs attached.
- Let the cake cool down completely before slicing and serving!
