Coffee Marble Cake

A lovely light sponge great on it's own or with white sauce:

Sift 10oz flour with 1tsp baking soda and 1tsp baking powder.

Cream 8oz sugar with 4oz margarine. Beat in 2 eggs.

To make the batter add a quarter of the flour mixture to the creamed mixture and one third of half pint (8floz) of sour cream (or yoghurt or milk). Keep alternating flour and sour cream in this way until well blended. Add 1sp vanilla.

Oil a 2lb loaf baking tin.

In another bowl mix 1tbs cocoa powder, 2tbs sugar and 1tbs instant coffee.

Pour one third of the batter into the loaf tin then sprinkle half of the coffee mix over the batter. Add another third of the batter, the remaining coffee mix and then the remaining batter. Swirl the mixture with a fork for a marble effect. Bake 160fan / 180C / 350F for 50 mins using skewer method (when pushed in and out of the middle of the cake the skewer comes out clean). Dust with icing sugar when cold. 

Great on it's own but for decadence serve portions with white sauce:

40g butter and 40g plain flour in a saucepan, pour in 10floz milk medium heat use a balloon whisk vigourously until simmering point is reached. Turn heat to lowest setting. Stir in 40g sugar and simmer 10 minutes. Remove from heat and add 2tblsp brandy and 4 floz double cream. If you want to serve later put into a jug with clingfilm on the surface of the mix to keepwarm until needed.

OR chocolate sauce:

Blend 1oz cornflour, 1 tbsp cocoa with a little cold milk. Add 2oz sugar and 2 tsp vanilla. Bring 1pt of milk to boil then add to the mix, keep stirring as you combine. Put back on heat. Simmer 5 mins.