5 large eggs separated
1 cup castor sugar
1 tsp vanilla essence
Pinch of salt
1 cup cake flour
2 tsp baking powder
1/2 cup water
1/2 cup veg or canola oil
2 tbsp cocoa powder
Icing sugar for dredging
Preheat oven to 180 C or 160 C for thermo fan oven.
Grease a bundt baking tin with butter then sprinkle with flour
Beat egg whites in a mixing bowl until stiff peaks form.
In another mixing bowl with an electric beater beat egg yolks and sugar until smooth and frothy. About 3 mins. Add vanilla essence and oil and beat for 1 minute. Add salt, sifted flour, baking powder and water, mix until batter is smooth and all combined. Fold in egg whites with a spatula.
Pour 1/3 of mixture into a small mixing bowl add 2 tbsp cocoa powder and combine the mixture with a spatula.
Put 1/3 of white mixture into bundt tin. Pour in the 1/3 chocolate mixture and then add the remaining white mixture. Swirl mixture with a skewer or a fork to create a marble effect.
Bake for 30 – 35 mins or until a skewer inserted comes away clean. Remove when done to wire rack for cooling.
Dredge when cool with icing sugar and serve with whipped cream.
Prepared, tried and tested by: Gail Haselsteiner