All Purpose Flour: 3 cups
Baking Powder: 2 1/4 tsp
Salt: 1/4 tsp
Butter: 1 1/2 cups
Sugar: 1 3/4 cups + 1/4 cup
Vanilla Essence: 1 1/2 tsp
Milk: 3/4 cup + 1/4 cup
Cocoa Powder: 1 tbsp
Cinnamon Powder: 1/2 tsp
Preheat oven to 180C
Grease and flour your baking tins. (one large or two small)
Sift flour, baking powder and salt thrice and keep aside.
Separate the egg whites and yolk.
Whisk the egg whites stiff. Add quarter cup sugar and beat again. Keep aside
Cream butter and the rest of the sugar (1 3/4 cups).
Add the egg yolks one by one and beat till well combined.
Add the vanilla essence to it and beat properly.
Now keep the electric mixer aside.
Fold in flour and milk (3/4 cup) alternately.
Lastly fold in the egg whites with it..make sure no white streaks are there.
Divide the batter into two.
Dissolve the cocoa powder and cinnamon powder in 1/4 cup milk.
To one portion of the batter, add the cocoa milk and fold in gently.
Put a spoon each of the batter alternately to the greased tin.
Tap the tin on your counter.
Bake at 180 C till done.
This is a Modified version of Mrs B.F Varghese's Marble Nut Cake