Marble Bundt Cake (healthy version)

Light and moist Marble bundt cake

              This bundt cake is quite healthy, not too sweet and not too oily ( rice bran oil used). It was a weekend cake for my children to go along with their favourite homemade hot chocolate drink.
              For me, this was my first experience making a "zebra" design here, it was fun and satisfactory.
   


 To do the Zebra design (adapted from: bake me away)
                          

Start with 3 tablespoons of vanilla batter in the centre of the pan, closest to you.

Now,  add 3 tablespoons of chocolate batter in the centre of the vanilla batter.
 Alternating the batters until you run out of batter.

Here is the design you get after you have spread all your batters.

This is the bottom part of the cake. Let it cool in the bundt pan for 10 minutes and you are ready to invert it.

Cake is now inverted to the right side.

Slice and you shall see the design now.  

Here's the ingredients ( adapted from Zoom Yummy):

3 medium size eggs
2 and 1/4 cup ( 270g) cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (240ml) vegetable oil  ( I used rice bran oil)
1 and 1/4 cup ( 250g) white sugar  ( I used one cup)
2 teaspoons vanilla extract
1 cup (240ml) milk
4 teaspoons cocoa powder

Beautiful Paper Roses blooming at this time of the year...

Method:

1.  Pre-heat oven to 350F ( 177c).
2.  Grease butter over the inner part of the bundt pan, spread flour and dust it off.
3.  Sift flour, baking soda, baking powder and salt and set aside.
4.  Using mixer, beat eggs and sugar together, takes about 5 minutes.
4.  Add in oil and vanilla extract.
5.  Now with the mixer running on low speed, add in alternately the flour mixture and the milk to the batter.
6.  Divide into two halves from the batter, add cocoa powder to one of the batter mixtures.
7.  At the base of the bundt, spoon about 3 tablespoons of vanilla batter in one spot ( it will spread).
Then, spoon about 3 tablespoons of the chocolate batter in the centre of the vanilla batter. Continue alternating batters like this until you run out of batter. It will spread and fill out the rest of the pan while keeping this pattern.
8.  Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
9.  Let it sit in the pan to cool for 10 minutes. Invert the cake after that.
9.  Happy baking!