Old-Fashioned Marble Cake

This marble cake not only appealing to the eyes but also taste great! fluffy & moist texture....better than what I've bought at those neighbourhood's confectionery shop ^-^ so next time whenever I crave for a marble cake will bake one myself! I love the different swirl on each slice, therefore took so many pictures for this particular cake :) I will definitely bake this cake again & again using different flavour like Green Tea, Coffee, Berries.....oh this cake gives me so much inspiration!!

Ingredient

• 250gm unsalted butter
  
• 200gm sugar
• 4 eggs
• 250gm self-raising flour, sifted
• 1 tbsp condensed milk
• 1/4 cup water
• 1/2 tsp vanilla essence
• 2 tbsp cocoa, sifted
• 1/4 tsp baking powder
• 3 tbsp warm water
• 2 tbsps finely chopped mixed peel

Method

1. Line the base of a 8" round cake pan and greased the sides and base.
   
2. Dissolve the cocoa powder & baking powder with warm water till smooth. Set aside.
   
3. Cut butter into small cubes to make creaming easier. Place butter & sugar in a mixing bowl. Beat at low speed till butter & sugar is evenly combined. Increase speed to medium and beat for 5mins or until mixture is pale & fluffy. Do not overbeat (overbeat will cause butter to melt)
4. Add eggs one at a time beating for 1 to 2 mins in between each addition. The batter will be light & fluffy.
   
5. Combine condensed milk, water & essence together. With a balloon wire whisk, fold in half of the sifted flour and milk mixture. Fold in remaining flour & milk. Do not beat or stir the mixture. Divide the mixture into 2 equal portions.
   
6. Fold in cocoa mixture into 1 portion. Do not over-mix. Add the mixed peel to the other portion.
7. Spoon alternate batters into the cake pan. Using a knife swirl the batters twice to achieve a marbled effect.
8. Bake in preheated oven at 160 deg cel for 60mins - 75mins or till a skewer inserted in the centre comes out clean. (Note : Cover cake surface with a foil at the last 10mins to prevent over browning, my oven took 70mins to bake) Cool the cake in tin for 10mins before running a knife around the edge and turning it out to cool completely on a wire rack.