Al purpose flour or maida(sifted)-200 gms,
Butter-200 gms-cut into small cubes-room temperature,
White sugar(bhura or powdered)-200 gms,
Baking powder-1 and 1/2 tsp,
Cocoa pwd-2 tbsp,
Milk-1/4 cup for the vanilla batter and 2 and 1/2 tbsp for the cocoa batter.
Pre heat oven to 165 C
Grease a 9 inch baking loaf pan with butter and then lay butter paper at the bottom.
Grease the butter paper with butter too.
Take a bowl and place the sifted 200 gms of plain flour in it.
Add the baking powder and using a wire whisk,mix the flour.
Beat butter with an electric beater for a minute.
Add sugar and beat for 3 minute,
The batter will be light and fluffy.
Add egg one by one and beat each time for 30 seconds.
Add vanilla essence and beat for another 30 seconds.
Add flour and milk in three additions,starting with the flour and ending with the flour.
Take 2 tbsp of sifted cocoa pwd in a bowl and mix with 2 and 1/2 tbsp of milk to get a smooth paste.
Mix with a spoon.
Make a division in the vanilla batter such that it is little more then half and the rest of the batter will be mixed with the cocoa.
Or take out 8 heaped tbsp of the vanilla batter and mix with cocoa paste.
Using two tablespoons scoop out one tbsp of the batter into the pan.
Place 1 tbsp of vanilla batter in the pan,leaving space for cocoa batter.
Or place 1 tbsp of cocoa batter between two vanilla batter.
Top it with the rest of the batter accordingly.
Using a spoon or knife,smooth the top and fill the sides.
Make a swirl on top with a knife or toothpick.
Transfer the pan to bake for 45 to 50 minutes or tooth pick inserted in the center comes out clean.
Midway after 30 minutes turn the pan for the sides to bake evenly.
Place the pan on wire rack to cool for 5 minutes.
Invert the pan to take out the cake.
Remove the grease paper and leave it to cool on wire rack.