Prepare the Oven and Pan

• Preheat the oven to 180°C (top and bottom heat). 
• Grease the baking pan with margarine, then line it with parchment paper or dust it lightly with flour to prevent sticking. 

Whip the Eggs and Sugar

In a large mixing bowl, add: 

• 5 whole eggs 
• 180 g granulated sugar 
• 1 tsp Innova Cake Emulsifier 
• 1 g vanilla powder 

Beat on high speed for about 8–10 minutes, until the mixture becomes thick, pale, and ribbon-like. 

Add the Dry Ingredients

• Sift together the flour and milk powder, then gently fold them into the batter using a spatula. 
• Mix carefully until no lumps remain — avoid overmixing to maintain a light texture. 

Add the Melted Butter

• Gradually pour in the melted butter blend (make sure it’s no longer hot). 
• Fold gently until the mixture is smooth and well combined, ensuring no liquid settles at the bottom of the bowl. 

Create the Chocolate Batter

Take about ¼ of the batter, add chocolate paste as needed, and mix until evenly blended. 

Pour and Create the Marble Pattern

• Pour the plain batter into the prepared pan. 
• Spoon the chocolate batter over the top. 
• Using a skewer or fork, swirl the batters together to create a marble effect in a zigzag or spiral pattern. 

Bake

• Place the pan in the preheated oven. 
• Bake at 180°C for about 35–45 minutes, or until a skewer inserted in the center comes out clean. 

Cool and Serve

• Remove the cake from the oven and let it rest for a few minutes before unmolding. 
• Cool completely on a wire rack, then slice and serve.