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BAM Cake converter 
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Ingredients:
- 250 g flour
- 300 g sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 225 g unsalted butter
- 4 large eggs, room temperature
- 240 g sour cream
- 1 teaspoon BAM vanilla paste
- 50 g BAM cocoa powder
Instructions:
1
Preheat the oven to 180°C. Grease a 23 cm diameter cake tin. In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a separate bowl, whisk the butter and sugar until light and fluffy.
2
Gradually add the eggs until they are fully incorporated. Add the sour cream and BAM vanilla paste to the butter mixture and stir until just combined. Gradually add the flour mixture to the butter mixture and stir until the ingredients are combined. Divide the dough in half. Stir in the cocoa powder into one half until combined with the other ingredients.
3
Pour the vanilla batter into the prepared baking tin, followed by the chocolate batter. Using a knife or skewer, swirl the mixture to create a marble pattern. Bake the cake for 50 to 60 minutes or until a toothpick inserted in the centre comes out clean. Cool the cake in the tin for about 10 minutes before transferring it to a wire rack to cool completely.
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