| Ingredients | Methods |
| 180g butter, softened 240g granulated sugar 270g cake flour 3 teaspoons baking powder 1 tsp fine salt 190g whole milk, room temperature 2 teaspoon vanilla extract 6 B grade egg whites 65g dark chocolate coins, melted | 1. Preheat oven to 180°C. Prepare 7" round cake pan with butter or lined wit parchment paper at bottom. 2. Beat butter at medium speed with a hand-held mixer until creamy, roughly 2-3 minutes. 3. Gradually add sugar, beating until light and fluffy. 4. Stir together milk and vanilla. 5. Sift together flour, salt and baking powder; add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. 6. Beat egg whites at medium speed until stiff peaks form; gently fold into batter. 7. Divide portion into two: 1 small portion mix with melted chocolate and the rest remaining as plain batter. 8. Pour plain batter into a 7" prepared round pans followed by chocolate batter. 9. Smear the batter to create marble effect. Tap to release air bubbles. 10. Bake for 50-60 minutes or until a wooden pick inserted in center comes out clean. 11. Cool in pan on wire rack for 10 minutes. |
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