Traditional Marble Cake

My plan suppose to bake banana chiffon cake but the banana turn brown and it has a kind of weird smell so I change my plan to bake marble cake. It has been on my baking list but just didn't find time to bake it.

This recipe required 8 eggs and to be separated the yolks and whites, but there are two egg which the yolk break where I have to quarantine and keep aside for other used.

There are no marble effect at all, one glance at it. A big mistake which I made it, the step should be pour the yellow batter, follow by cocoa batter, than yellow batter and lastly cocoa batter and using the skewer to swirl around the batter to make the marble effect.

BUT I pour all the yellow batter and follow by the cocoa batter and swirl. In the end the cocoa batter all gather in the center. -_-" 

Recipe from http://www.thelittleteochew.com/2012/04/old-fashioned-marble-cake.html

Ingredient: 

• 8 large eggs, separated
• 255g castor sugar
• 340g unsalted butter, softened
• 255g all purpose flour
• 1 ½ tsps baking powder
• 1 ½ tsps pure vanilla extract
• 2 tbsps good quality cocoa powder
• ¼ tsp salt

Method:

1. Preheat oven at 160°C with a wire rack in the middle. Line an 8-inch round cake tin with parchment, butter and flour. Sift flour, baking powder and salt in a bowl. Set aside.
2. Cream butter in the bowl of a stand mixer fitted with the paddle attachment till light and fluffy. In a separate bowl, whisk the egg yolks with the sugar till light. Gradually add this into the butter and beat on medium speed till just incorporated.
3. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches. Add in the dry ingredients gradually until just incorporated.
4. Scoop out 1/4* of the batter in a separate bowl. Sieve cocoa powder over it and fold to mix well. Pour batters into tin, alternating between the two mixtures. Start with the yellow batter and end with the cocoa mixture. Rap pan on counter several times to eliminate air bubbles. With a long skewer, swirl (sparingly) around the batter to create the marble effect.
5. Bake for 40-55 minutes or until a tester inserted into the middle of the cake comes out clean.
6. Cool on wire rack completely before serving. Cake keeps at room temperature up to 3 days and can be frozen up to 3 month.