Name: Light Marble Cake, Perfect with Coffee
Yield: 12 servings
Ingredients: 4 Large eggs (room temperature); 1 cup Granulated sugar; 0.5 cup Neutral vegetable oil; 0.5 cup Orange juice or milk (orange juice keeps the cake pareve; milk makes it dairy); 1 tsp Pure vanilla extract; 1.5 cups All-purpose flour; 2 tsp Baking powder; 0.25 tsp Salt; 3 tbsp Dutch-process cocoa powder; 3 tbsp Warm brewed coffee or water; 2 tbsp Sugar (for cocoa swirl)

Preparation Steps

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Preheat the oven to 350°F (175°C) and grease a 10-inch tube pan.

Beat the eggs and 1 cup of sugar on high speed for 4-5 minutes, until pale, thick and fluffy.

Whisk in the oil, orange juice (or milk) and vanilla.

Sift in the flour, baking powder and salt, and fold gently with a spatula until smooth.

In a small bowl, stir the cocoa powder, warm coffee (or water) and 2 tablespoons of sugar into a smooth paste. Gently fold it into one third of the vanilla batter.

Spoon alternating dollops of the vanilla and chocolate batters into the tube pan.

Draw a knife through the batter in figure-8s to swirl, then bake 50-55 minutes, until a tester comes out clean.

Chefs Culinary Tips

• Feather-light crumb: beating the eggs and sugar thoroughly whips air into the batter, which gives an airy, melt-in-your-mouth sponge without heaviness.

• The swirl: for defined swirls like the ones in the photos, draw a butter knife in gentle figure-8s through the batter without over-mixing.

• Storage: covered, the cake stays moist for up to 5 days at room temperature. Serve it with a fresh cup of coffee or tea.