Swirls of Simplicity. It truly was easy as pie. Even simpler if that’s possible! There are fewer pleasures in life than a light and soft tea cake. But who has the time to separate and whip eggs? And there is no need to either. Just whip out your food processor instead.
- 1/2 Cup Oil
- 1 cup caster sugar
- 4 eggs
1 1/2 cups Flour
1 tsp vanilla essence ( I had none at home so I added 1/2 tsp cinnamon powder)
- 2 tbsp cocoa powder
- 4 Tbsp Milk
- Heat oven to 180C. Grease a 20cm cake tin and line the bottom with a circle of grease-proof paper. I have started using aluminium foil for all my baking. Line the entire tin with it and say goodbye to mess and sticking! I used a loaf tin to get a full visual effect of all the marbling.
- Simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. ( Tip – Put in the wet ingredients first. Whizz them for 30 secs and then add all the flour and blend completely)
- Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
- Bake the cake for 40-45 mins until a skewer inserted into the center comes out clean.
That’s all! This will last in your fridge for a week. Also since its not butter based it won’t harden.
Also, it won’t last the entire week. It took my family less than 24 hours to polish it off 😉