Swirly Pound Cake

Preheat oven to 350°F. Grease a 9-inch loaf pan greased with butter and line with parchment paper. Sift together cake flour, baking powder, and salt. Using an electric mixer on medium-to-high speed, cream butter, sugar and vanilla for about 4 minutes, or until light in color and fluffy.

Add eggs, one at a time, mixing after each addition. Scrape down the sides, and continue to beat for a minute. On low speed, gradually add flour mixture. Then pour in 3/4 cup condensed milk, and beat until the batter just becomes smooth.

In a small bowl, add cocoa and hot water and stir until dissolved. Place 1 cup batter into a small mixing bowl. Stir in cocoa mixture.

Spoon batters into the prepared pan, alternating. Use a butter knife to make a zigzag pattern; avoid overdoing it (so colors stay distinct).

Bake in the center of the oven for 55 to 65 minutes, or until a skewer inserted in the middle comes out clean. Remove from oven. Immediately invert, remove sheet of parchment, and transfer to a wire rack to cool for about 90 minutes.

Up to an hour before serving, make whipped cream: Pour remaining condensed milk and cream into a cold large metal bowl. Using a whisk, begin to whisk until it has doubled in volume, has pillowy soft peaks, and dollops easily off a spoon. Top each slice with whipped cream. Store extra cake in an airtight container at room temperature up to 4 days.