175 gr unsalted butter,
175 gr caster sugar
150 gr flour
1 . Preheat the oven to 180°C. Grease the tin and line the base with baking paper.
2 . Whisk the butter and sugar with the mixer about 2 min (until light and fluffy).
3 . Add the eggs one at a time. Mix well between additions.
4 . Whisk the mixture for another 2 minutes until bubbles appear on the surface.
5 . Sift the flour and baking powder onto the mixture. With a metal spoon gently fold in the flour.
5 . Divide the batter evenly between two bowls. Sift the cocoa powder into one of them and gently fold in.
6 . Scoop the plain batter evenly into the ring pan by leaving some space between each. Then fill the empty parts with the cocoa batter.
7 . Bake the cake for 45-50 min. until he skewer comes out clean.
8 . Let the cake cool in the tin before removing. Then turn out on to wire rack.
The original recipe is from Caroline Bretherton's Step by Step Cakes book.
your paragraph here.
1 tbs baking powder 25 gr cocoa powder
20 cm ring cake tin or a small size loaf tin