Steps

• Preheat the oven to 340°F static and butter a bundt pan, I used one with high edges (the chiffon cake one) 9 inches, if it doesn’t have high edges, use one of 10 inches.
  
  Using an electric mixer, beat the eggs (they should be at room temperature) with the sugar and a pinch of salt until you get a very light, fluffy and frothy mixture, you can also use a stand mixer.

• While continuing to beat, gradually add the oil, vanilla essence, then the water (or milk, also at room temperature, should be taken out of the fridge about 20 minutes before).
  
  Sift the flour and starch with the baking powder and add it to the egg mixture a little at a time, continuing to beat.

• Once the batter is homogeneous, pour 3/4 of it into the buttered pan.
  
  Add the sifted cocoa to the remaining batter along with 3 tablespoons of water and mix well with a spatula.

• Pour the cocoa batter into the pan on top of the light one and use a fork or a wooden skewer to create swirls to marble the two batters.
  
  Bake the cake at 340°F on the lower part of the oven, the shelf just above the base for about 45 minutes, check with a skewer (if it comes out clean, it’s cooked, otherwise continue baking for a few more minutes).

• Once cooked, remove from the oven and let the cake cool for 15 minutes, then place it on a tray and let it cool completely, if desired, dust with powdered sugar.

  

• Preheat the oven to 340°F static and butter a bundt pan, I used one with high edges (the chiffon cake one) 9 inches, if it doesn’t have high edges, use one of 10 inches.

  
  Mount the butterfly whisk in the bowl.

• Place the butterfly whisk in the bowl.
  
  Separate the egg yolks from the whites.
  
  Place the egg whites with a pinch of salt in the bowl for 4 minutes/speed 4.
  
  Set aside in a bowl.

• Without washing the bowl, place the egg yolks in the bowl with the sugar and mix for 2 minutes/speed 4.
  
  Remove the butterfly whisk and add the oil 10 seconds/speed 3.
  
  Also add the water (or milk) 20 seconds/speed 3.

• Also add the flour and vanilla essence 50 seconds/speed 3.
  
  Sweep everything towards the center and add the baking powder 20 seconds/speed 3.
  
  Turn off the Bimby and add the egg whites a little at a time, mixing with a spatula from bottom to top.

• Once the batter is homogeneous, pour 3/4 of it into the buttered pan.
  
  Add the sifted cocoa to the remaining batter along with two tablespoons of water and mix well with a spatula.
  
  Pour the cocoa batter into the pan on top of the light one and use a fork to create swirls to marble the two batters.

• Bake the cake at 340°F on the lower part of the oven, the shelf just above the base for about 45 minutes, check with a skewer (if it comes out clean, it’s cooked, otherwise continue baking for a few more minutes).
  
  Remove from the oven and let the cake cool for 15 minutes then place it on a tray, let it cool completely and if desired dust with powdered sugar.

• The marble cake is ready to be enjoyed… Happy dessert!
  
  Try all my other cakes, you can find them all CLICKING HERE.

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