Marble cake

Cream the margarine and castor sugar until light and creamy. Add the eggs one by one and beat well as they are added. Add the vanilla essence and beat well. Preheat the oven to 180 ºC (350 ºF). Grease a 24 cm ring pan with margarine or use non-stick spray. Sieve the cake flour, baking powder and salt and slowly add to the margarine mixture while beating. Add 50 ml water and beat until well mixed. Place two thirds of the batter into the greased pan, making sure that it is level. Sieve the cocoa into the remaining batter and add 15 ml water. Beat until well mixed and spread lightly over the batter in the pan. Use a metal spoon to fold the dark batter into the light-coloured batter, using a swirling motion. Complete the circle and repeat. Bake for 40-60 minutes or until a skewer inserted into the centre comes out clean. Turn out onto a cake rack and allow to cool. Sieve icing sugar over the top of the cake before serving. Makes 20 slices.