Marbled Butter Cake

Ingredients:

1 ⅓ cup all purpose flour
1/3 cup cornstarch
1/3 tsp baking powder
150 g (3/4 cup) butter
110 g (3/4 cup) sugar
1/3 tsp salt
1 tbsp vegetable oil
3 eggs

3 tbsp milk or (3 tbsp milk powder + 4 tbsp water)
3 tbsp Milo powder + 4 tbsp water or (10 g coco powder + 5 g icing sugar + 2 tbsp milk)

Method:

Preheat oven to 180 °C.

Lightly grease a loaf pan, dust bottom and side of pan with bread crumbs (or flour) and tapping out excess; set aside.

In a bowl, combine flour, cornstarch and baking powder; set aside.

In a large mixing bowl, cream butter together with sugar and salt till light and fluffy.

Beat-in oil and egg by egg, then continue beating till pale and fluffy.

Fold-in the dry ingredients.

Divide batter into 2 portions.

One mix with fair milk solution and the other with dark chocolate milk solution.

Spoon-in both batters alternately into the prepared loaf pan and run one bamboo screwer across the batter in zig-zag motion.

Bake batter in the preheated oven for 40 minutes, or until a toothpick inserted into the middle of cake comes out clean.

Remove cake from oven, let cake cool in pan for at least 10 minutes (allow cake to shrink from cake pan).

Run a thin flexible knife or spatula around the pan to loosen the cake.

Transfer cake onto a serving plate and slice to serve.