Marbled Cake


  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 egg whites
  • 3 egg yolks
  • 1/2 cup vegetable oil
  • 3/4 cup sugar
  • 1 1/2 teaspoons vanilla
  • 1/3 cup milk
  • 2 Tablespoons unsweetened cocoa powder (Dutch process is best)
  • 2 Tablespoons sugar
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  1. Preheat oven to 350° F.
  2. Grease or line a loaf pan completely with foil (no need to grease foil).
  3. On wax paper, sift flour, baking powder & salt. Set aside.
  4. Place egg whites in a medium bowl, yolks in a large bowl.
  5. With an electric hand mixer on high, beat egg whites until they form stiff peaks. Set aside.
  6. To the egg yolks add oil, sugar & vanilla. Beat on high speed for about a minute until thick.
  7. With beater on low speed, slowly add milk, then slowly add flour mixture.
  8. Using a spatula, gently fold egg whites into flour mixture.
  9. Place about 2/3 cup of the batter into the empty egg white bowl. Fold in cocoa powder and 2 Tbsp. sugar.
  10. Spoon alternating layers into the pan. For the swirl, run a dull knife through the batter 3 or 4 times, lengthwise.
  11. Bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan at least 10 minutes. Store tightly wrapped.