Preparation Method

• Sieve together, baking powder and maida.
• Cream the butter and sugar with an eletric blender till light and fluffy.
• Crack the egg one by one and beat well.
• Add ½ rd of the flour to the batter, stir and add ½ of the milk and beat. Alternatively mix the flour and milk little by little and beat well.
• Add vanilla and almond essence and transfer ½ of the batter to a separate bowl.
• Mix together cocoa powder and baking powder in three tablespoon of hot water.
• Add the chocolate mixture and the almond essence to the remaining batter and heat it.
• Grease the cake mould with butter, sprinkle maida and swirl the mould, so that the maida spreads evenly.
• Pour the white batter into to the pan, and the cocoa batter. Pour each batter alternatively.
• Just tap the baking tray so that the batter sets equally.
• Place the tray in the pre heated oven and bakes for one hour and fifteen minutes.
• Remove from the oven allow it cool.
• Slice into desired shapes and serve.