Marble Ring Cake

    Marble Ring Cake

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    A marbled cake baked in a ring-shaped tin. If you don't have ring-shaped tin and alternative tin will work fine.

    Serves: 12 

    • 4 eggs
    • 3 tablespoons vegetable oil
    • 1 1/2 cups (330g) caster sugar
    • 1 teaspoon vanilla sugar
    • 1 1/2 cups (185g) self-raising flour
    • 1 tablespoon cocoa powder

    Preparation:20min  ›  Cook:30min  ›  Ready in:50min 

    1. Preheat oven to 180 degrees C. Grease and flour a 2 litre ring-shaped tin or similar.
    2. In a large bowl combine eggs, oil, caster sugar and vanilla sugar. Beat on high speed for about 5 minutes. Beat in flour. Reserve approximately 1/4 cup of batter and set aside.
    3. Pour remaining batter into prepared tin. Mix cocoa into reserved batter. Drop by spoonfuls onto the batter in the tin. Using a skewer or the tip of a knife to swirl the two batters to achieve a marbled effect.
    4. Bake in the preheated oven for 30 to 40 minutes or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool.
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