Vanilla or chocolate? A debate that has gone on for centuries. One that probably will go on for centuries more. Until then, this cake will satisfy any cake lover who you may find in your home.
230 gm1 cup Mirage margarine, melted
400 gm 2 cups Granulated Sugar
2 Eggs, large size
4 Egg Whites
180 ml / ¾ cup Milk, room temperature
15 ml / 1tbsp Vanilla Extract
375 gm / 2¾ cups Cake Flour, sifted
12 gm / 2 tbsp Baking Powder
9 gm / 2 tsp Salt
90 gm / 1 cup Cocoa Powder, sifted
- Pre-heat the oven to 350°F(175°C).
- Coat the inside of a 8 ¾ inch by 4 ¼ inch loaf pan with Mirage Margarine. Line the bottom and sides of the pan with parchment.
- In a large mixing bowl, with an electric mixer, cream the Mirage Margarine on high for 3 minutes.
- Add to the margarine, the sugar and continue creaming for 3 minutes more.
- Now add the eggs, egg whites, vanilla extract and milk to the margarine mixture. Continue mixing on high for another 3 minutes, scraping the bowl several times with a rubber spatula.
- In a separate bowl whisk together the sifted flour with the salt and baking powder.
- Add the flour mixture into the margarine mixture in 3 parts, mixing thoroughly before adding each part.
- Divide the batter into 2 bowls. In one bowl mix in the cocoa powder with the electric mixer, just until combined. This is your chocolate mix. The other bowl will be your vanilla.
- Into the prepared pan, pour in the vanilla portion of the cake mix. On top of the vanilla, pour in the chocolate portion.
- With a fork, gently swirl the two flavours in the pan. Lift the fork up and down, side to side. This will create the marbled swirl in your final cake. Don’t mix too much as you still want to see defined flavours.
- Place the pan on the middle rack of the oven with an empty baking sheet on the rack immediately below the pan. This will allow for more even heat distribution and baking of the cake.
- Bake the cake until it springs back lightly when pressed in the center, or a toothpick comes out clean, approximately 30-35 minutes.
- Cool the cake in the pan for a few minutes, then turn it out on to a resting rack to cool completely.
- Once cool your cake is ready to receive any number of frostings or glazes to create the cake of your dreams. Or just leave it plain as it is delicious on its own
- Once this cake has cooled completely, wrap it tightly in plastic wrap, and store it in the freezer for up to a month, just incase you’re the type of person that likes to have a cake ready at all times.
- For those looking for a slightly richer taste, remove this cake 6 minutes before it is actually finished. This will result in a gooey center that is not only safe to eat but gives you a different texture.