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4 large eggs
1 cup sugar
1 cup milk
1 cup oil (corn, vegetable or canola)
2 cups maida/all-purpose flour
1 tsp vanilla essence
3 tsps baking powder
2 tbsps dark cocoa powder
1 Combine eggs and sugar in a bowl till light and creamy. Add milk, oil and vanilla essence and beat till smooth.
2 In a separate bowl, combine maida and baking pwd. Slowly add the dry ingredients to the wet ingredients and beat until the batter is smooth and the dry ingredients are completely incorporated. Do not overbeat.
3 Divide the batter into two. Add the cocoa pwd to one portion and combine well.
4 Preheat the oven to 180C. Grease the baking pan. The most important part is assembling the cake batter in a baking pan. Pour 3 heaped tablespoons of plain batter into the middle of the baking pan. Then pour 3 tablespoons of cocoa batter in the center on top of the plain batter. Continue alternating with plain and cocoa batter without pausing for the batter to spread.
5 Bake for 40 minutes. Insert a toothpick into the center of the cake it should come out clean when ready. Remove from the oven. Run a small thin knife around the sides of the pan to loosen the cake. Leave aside for 15 mts and invert the cake onto a cooling rack. Turn the cake back over and cool further.