Eggless Marble Cake

During this week's marathon, I thought of clearing some recipes from my "Bookmark" folder instead of wracking my brain for ideas. And this eggless marble cake comes from there. I have seen my share of marble cake versions during the past few years and Sharmi's version was pretty impressive with captivating images. The condensed milk gives this cake a beautiful sponge cake like texture. It is moist, fluffy and delicious. It is delightful to watch the swirly pattern in the cake and  my kids were completely sold.
The only problem I had was not having a right sized baking pan for this quantity of batter which resulted in not so swirly cake as I had expected. However the taste and texture of this cake are so wonderful that any blunders in appearances can be gladly excused. This recipe is definitely a keeper.

Ingredients:
1 & 1/4 cups all purpose flour / maida
2 tsp baking powder
1/2 tsp baking soda
3/4 cup powdered sugar
1/2 cup butter
3 tbsp. condensed milk / milk powder
1 cup milk at room temperature
1 tsp vanilla essence
2 tbsp. cocoa powder
2 tbsp. hot water

Method:
* Sieve flour, baking soda and baking powder together twice and keep it aside.
* Cream sugar and butter until light and fluffy. Add condensed milk, milk and vanilla to the sugar-butter mixture and mix well.
* Stir in flour mixture and mix well. Vanilla flavored batter is ready now.
* Transfer 1/4th of the vanilla batter into another bowl. Add cocoa and hot water to the 1/4th batter bowl and mix well to form the chocolate batter. Keep the two batters aside.

* Preheat the oven to 350 deg F / 170 deg C. Grease a small round cake tin or a small bread loaf. Pour half the portion of vanilla batter into the pan. Then pour half the chocolate batter in 3 dollops over it as shown in the picture below. Then make swirls lightly using a fork. Don't overdo it since the batters would mix up ending in no patterns at all. Repeat the step again with the remaining batters. Pour the remaining vanilla batter over it, then pour chocolate batter in 3 dollops over it and swirl with the fork. 

Note: My loaf pan was bigger for this quantity of batter. I did not have enough batter to do the steps twice. I therefore poured the entire vanilla batter into the pan and poured 3 tbsp. of chocolate batter in 3 dollops and swirled. If you are using above measurements using a 2 lb loaf pan like me, then use only about 1/4 cup of vanilla batter to make chocolate batter instead of using 1/4th quantity of the whole vanilla batter. I had used 1/4th quantity of vanilla batter to make chocolate batter and had extra left to make a couple of chocolate cupcakes as well. 

 * Bake for 40 - 45 minutes or until a toothpick inserted at the center comes out clean.

* Cool, invert and slice the cake.

This is going to be a part of BM #35 under the theme of "Desserts". Check what other marathoners are cooking here.

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