Marbled Cake

Ingredients

• 0.5 cup Butter (for dark batter)
• 1 cup Brown sugar (for dark batter)
• 2.5 cups Flour (for dark batter)
• 1 teaspoon Royal Baking Powder (for dark batter)
• 4 Egg yolks (for dark batter)
• 0.5 cup Milk (for dark batter)
• 1 teaspoon Royal Extract Cinnamon (for dark batter)
• 1 teaspoon Royal Extract Cloves (for dark batter)
• 1 teaspoon Royal Extract Allspice (for dark batter)
• 0.5 cup Butter (for light batter)
• 1 cup Sugar (for light batter)
• 2.5 cups Flour (for light batter)
• 1 teaspoon Royal Baking Powder (for light batter)
• 4 Egg whites (for light batter)
• 0.5 cup Milk (for light batter)
• 1 teaspoon Royal Extract Lemon (for light batter)

Instructions

1. 1In a bowl, cream together 1/2 cup butter and 1 cup brown sugar until light and fluffy. Add 4 egg yolks and beat for a few minutes. In a separate bowl, sift together 2 1/2 cups flour and 1 teaspoon Royal Baking Powder. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk. Stir in 1 teaspoon Royal Extract Cinnamon, 1 teaspoon Royal Extract Cloves, and 1 teaspoon Royal Extract Allspice. Mix until a smooth, rather firm batter forms.
2. 2In a separate bowl, cream together 1/2 cup butter and 1 cup sugar until light and fluffy. Add the whites of 4 eggs and beat for a few minutes. In a separate bowl, sift together 2 1/2 cups flour and 1 teaspoon Royal Baking Powder. Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk. Stir in 1 teaspoon Royal Extract Lemon. Mix until a smooth, rather firm batter forms.
3. 3Preheat oven to 400°F (200°C). Line a baking tin with paper. With a spoon, drop the two batters alternately into the prepared tin. Bake in a rather quick oven for 35 minutes, or until a toothpick inserted into the center comes out clean.