Striped Cake

Preheat the oven to 150°C fan (175°C conventional oven).

Grease a loaf pan (approx. 25 cm) and dust it with flour.

Cream the soft butter, gradually sprinkling in the salt, sugar and vanilla sugar.

Beat in the eggs one at a time until a smooth mixture forms.

Mix the flour and baking powder, sift over the butter-egg mixture and briefly fold in together with the sour cream.

Divide the batter in half. Stir cocoa powder and milk into one half until the chocolate batter is uniform.

Alternately spoon light and dark batter in layers into the prepared loaf pan.

Bake in the preheated oven for about 60 minutes.

Let the cake rest in the pan for about 10 minutes, then turn it out onto a wire rack and cool completely.

Dust with powdered sugar and serve with whipped cream if desired.