Marbled cake

Ingredients for 1 servings:

• 100 g butter or margarine, melted
• 300 g flour
• 1 pack of cream of tartar baking powder
• 150 g sugar
• 1 packet of Bourbon vanilla sugar
• 1 pinch of salt
• 200 ml milk or oat drink or soy drink
• 2 tbsp lemon juice
• 20 g baking cocoa
• 2 tbsp rum
• e.g. fat, for the form
• e.g. breadcrumbs, for the form

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour

without egg, also vegan possible

Preheat the oven to 160°C (convection oven). Grease a cake tin and dust with breadcrumbs. Melt the butter or margarine and let it cool slightly. Mix the flour, cream of tartar, sugar, bourbon vanilla sugar, and a pinch of salt in a bowl. Gradually stir the melted and cooled butter or margarine, the milk or milk substitute, and the lemon juice into the flour mixture using a hand mixer. The batter should fall off the spoon in a thick layer. Pour half of the batter into the loaf tin. For the dark batter, stir the cocoa and rum into the remaining batter. Pour onto the light batter in the cake tin and mix the two batters into a spiral using a fork. Smooth the surface. Bake on the middle rack of the oven for 50 minutes. Do the skewer test. Let the cake cool in the tin, then carefully turn out onto a wire rack and let it cool completely.