Traditional Cakes
For the marble cake:
A beautifully patterned marble Bundt cake combining light vanilla-flavoured sponge with rich chocolate batter. Made with Gellwe Extra Dark Cocoa Powder and Baking Powder with Vanilla Sugar, this soft, fluffy cake features distinctive zebra stripes created by alternating layers of light and dark batter. A delicious homemade treat that's perfect for afternoon tea, family gatherings or any special occasion.
Set aside 2 tablespoons of flour and mix the remaining flour with the baking powder. Separate the egg whites from the yolks and whisk the whites with the sugar until stiff peaks form. Then, while continuing to whisk, add the egg yolks one at a time.
Slowly pour the oil and sparkling water into the mixture in a thin stream, mixing continuously. Finally, add the flour mixed with the baking powder.
Divide the prepared batter into two equal portions. Add the reserved flour to one portion and the cocoa powder to the other. Mix each portion gently until combined.
Grease a Bundt cake tin and dust with flour. Using a ladle, alternately pour portions of the light and dark batters into the centre of the tin. Repeat until all the batter has been used. Place the tin in an oven preheated to 180°C and bake for approximately 50 minutes.
