– a dense moist sponge cake with concentric circles on top and ‘vertical’ stripes inside (photo below)
155g / 5 ¼ oz caster sugar
150ml / 5 fl oz whole milk
150ml / 5 fl oz vegetable oil (any – your choice)
2 tsp vanilla essence
180g / 6 ¼ oz Self Raising flour (sieved)
1 level tablespoon Cocoa powder }
scant ½ level teaspoon baking powder } sieved together
a little extra milk – if required (about a tablespoon)
1, Preheat the oven to 180C. (fan oven 160C) Gas Mk 4
2, Grease an 8 inch round cake tin, line base with a circle of greaseproof paper, grease the greaseproof.
3, Combine the eggs and sugar in a large mixing bowl and whisk with an electric mixer on high speed until thick and pale, about 5 minutes.
4, Measure milk and oil and vanilla and lightly mix together in a jug.
5, With the mixer whisk on LOW speed, trickle in the oil, vanilla and milk mixture until all included.
6, Continue with whisk on low speed and add the Sieved flour, a spoonful at a time, scraping down the sides of the bowl once or twice as necessary.
* The mix should end up as a consistency somewhere between a batter mix and a cake mix – it should run off the tablespoon but leave a slightly mounded shape. (you may carefully add a little more milk or flour to achieve correct consistency) *
7, Pour ¾ pint (450ml) of the batter into another bowl or large jug.
8, Add the sieved cocoa powder and baking powder to this ¾ pint of mixture and fold in gently until evenly distributed and chocolate colour. Ensure this batter mix is the same consistency as the remaining plain. Add a little extra milk (about 1 tbsp) required until they are the same.
9, Place 3 tablespoons of the vanilla batter into the centre of the tin and let it stand for a few seconds so it spreads out slightly.
10, Place 2 tablespoons of the chocolate batter right on top of the vanilla in the centre and wait another few seconds until it spreads. Do Not tip the tin to spread it – allow it to go naturally.
11, Repeat with 3 tablespoons of plain, then 2 of chocolate for a second time.
12, Then continue alternating vanilla and chocolate with 2 tablespoons each until the end where one of each will suffice.
13, Bake until the cake is set, golden-brown and a cocktail stick inserted comes out clean,
about 45 – 50 minutes.
14, Cool in the tin for 10 minutes. Run a sharp knife around the edge of the tin and invert the cake onto a cutting board.
15, Peel away the greaseproof paper, re-invert onto a wire rack and cool completely.