Eggless wholewheat marble cake -

I am sure you guys have known by now that I love baking. We are cake lovers especially plain tea time cakes. And since I bake very often, I prefer using wholewheat flour and bake without eggs. Marble cake basically is a combination of vanilla and chocolate flavor. I have baked this one a lot of time using all purpose flour and sometimes with wheat flour. The recipe calls for milkmaid or milk powder. I personally prefer using milk powder over milkmaid. The cake is very delicate so slice it only after it cools down completely. The final batter turns out to be a little thick if using wholewheat flour. You can increase the quantity of milk to get the desired consistency. I have explained the recipe step wise. Follow it, you will get a perfect cake. Sharing an old picture of marble cake below which was baked using all purpose flour.

Ingredients:

1 1/4 cup wholewheat flour
1 tsp baking powder
1/2 baking soda
3 tbsp milk powder/condensed milk
3/4 cup sugar
1/2 cup butter
1 cup milk
2 tbsp cocoa powder
2 tbsp hot water
1 tsp vanilla essence

Method:

Step 1: Mix together hot water and cocoa powder. Keep it aside and let it cool. By the time the final batter gets ready, the mixture will cool down.

Step 2: Sieve together flour, baking soda, baking powder and milk powder (if using) and keep aside.

Step 3: Beat together butter and powdered sugar till light and fluffy. If using condensed milk, add it now and beat it.

Step 4: Now the mixing part. To the butter sugar, start adding milk and flour. 1st add milk, mix and than add flour. For a lump free batter, add little batter at a time and mix. Remember not to OVER MIX the batter or you will have a very very dense cake.

Step 5: Once the batter is ready, take out 1/4 cup batter and add it to the cocoa powder mixture. Combine it nicely.

Step 6: To the plain batter, add a tsp of vanilla essence and fold nicely.

Step 7: At last, pour all the vanilla batter to a greased baking tray. On the top, pour the cocoa batter. Insert a toothpick or a folk into the batter (it should touch the bottom of the pan) and move it round and round from one side of the pan to the other so that the chocolate batter spreads nicely. For a better understanding, refer to the picture below. Don’t over do the swirls or all the chocolate batter will move to the bottom.

Step 8: At last bake in a preheated oven at 180 degrees for 35 minutes or till the toothpick comes out clean.

** All the ovens are different so time and temperature may vary **