Preheat over to 180 c.
* In a big bowl, add butter, oil and sugar.
* Cream until the sugar melts and the mixture is creamy.
* Add soya milk, lemon juice and vanilla extract.
* Whisk until frothy.
* Using a sieve, all purpose flour, baking powder, cornflour and vanilla sugar.
* Sift the ingredients well and mix gently to form a smooth batter.
* Grease a loaf or a tin, pour 3/4 th of the batter into the pan.
* Spread evenly.

To the other 1/4 th of the batter, add cocoa powder and mix well.
* Pour the chocolate batter over the vanilla batter.
* Spread the chocolate batter evenly.
* Tap the loaf a couple of times to release any air bubbles.
* Bake for about 50 mins or the toothpick has to come out clean.
* It’s best to refrigerate the cake after it cools completely and the slice it the next day. This step give good crumbs and neat slices.
Note that butter and milk should be at room temperature.

Video Recipe - https://youtu.be/vqlPohta-Qc