Swirly Ring Gateau

Heat the oven to 180°C (160°C in a fan oven), 350°F, gas 4 and grease a cake ring with butter and dust with flour.

Mix together the butter, orange zest, sugar and vanilla sugar until creamy. Add the egg yolks one-by-one stirring continuously.

Mix together the flour and the baking powder and gradually add it to the mixture alternating between flour-baking powder, orange juice, milk and almonds.

Beat the egg whites until stiff and fold into the mixture one half at a time.

Place a third of the cake mixture into a separate bowl and mix with the cocoa and the milk.

Pour the white cake mixture into the tin first and then add the chocolate cake mixture on top. Mix the two colours into a marble effect by dragging a fork through the mixtures in a spiral motion.

Bake on the lowest shelf in the oven for around 60 minutes. Check to see if the cake is done by sticking a wooden stick into it. If it is not cooked through bake for a further 5-10 minutes.

Remove the cake from the oven, leave to cool and knock out gently onto a wire rack.