For the Mamorgugelhupf, separate the eggs and beat the egg whites until stiff. Beat the yolks, powdered sugar and oil until creamy. Mix in the flour, baking powder and water, then carefully fold in the stiff peaks.
Grease a cake pan and sprinkle with flour. Divide the dough into 2 halves. Color one half with cocoa powder, pour the light batter into the gugelhupfform, pour the dark batter on top and mix lightly with a fork.
Bake the marble cake in the oven at 180 °C top-bottom heat for approx. 45 – 60 minutes.
Preparation Tip:
The marble cake can also be covered with chocolate icing.
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