Saw this on Cooking light thread. Can I just ignore the sifting?

Marble Cake

1 3/4 cups (170 grams) sifted cake flour
2 teaspoons (10 grams) baking powder
1/2 teaspoon (3.5 grams) salt
1/3 cup (76 grams) unsalted butter
1 cup (200 grams) granulated white sugar
2 large eggs, lightly beaten
1/2 cup (120 grams) milk

2 teaspoons (8 grams) pure vanilla extract

1 1/2 ounces (43 grams) bittersweet or semisweet chocolate

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Grease a 9 inch (23 cm) cake pan then dust with flour, tapping out excess flour (or spray with a vegetable oil and flour spray, such as Baker's Joy).

In a stainless steel bowl over a saucepan of simmering water melt the semisweet chocolate. Remove from heat and set aside.

In a separate bowl sift together the flour, baking powder and salt. Set aside.

In bowl of electric mixer, cream together the butter and sugar until well blended (3-4 minutes). Add beaten eggs, a little at a time, mixing well after each addition.

With mixer on low speed alternately add flour mixture and milk to batter, beginning and ending with flour. Stir in vanilla extract.

After preparing batter, pour half of the batter into a bowl. Stir the melted chocolate into one half of the batter, blending well. Put the batter into the prepared pan by alternating spoons of vanilla batter and chocolate batter. With the end of a wooden spoon, gently draw swirls through the batter to marbleize it. Don't overmix or you won't have that wonderful marble affect.

Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean and the cake top is golden brown and springy to the touch.

Cool cake completely on the rack. Frost with Chocolate Glaze, Ganache or Chocolate Confectioners' Frosting.

or this one:
cooking light forum again:

For buttermilk I used 3/4 Tb. vinegar with 3/4 c. skim (letting it sit ten minutes) as my sub and it worked wonderfully....

Cooking Spray
2 tsp. all purpose flour
6 Tb. Butter
1 c. sugar
11/2 tsp. vanilla extract
4 large egg whites
3/4 c. low fat buttermilk
1/2 tsp salt
1/2 tsp. baking soda
11/2 c. all-purpose flour
3 Tb. unsweetened cocoa
1/4 tsp. almond extract

1. Preheat oven to 350
2. Coat an 8 inch square pan with cooking spray and dust with 2 tsp. flour.
3. Place butter in a large microwave safe bowl. Cover and microwave at HIGH 1 minute or until butter melts. Add granulated sugar, stirring with a whisk. Add vanilla and egg whites and stir well. Stir in buttermilk, salt, and baking soda. Lightly spoon 11/2 c. flour into dry measuring cups and level with a knife. Add flour stirring just until blended (do not overstir). Pour half the batter into the prepared pan. Add cocoa and almond extract to remaining batter; stir well with a whisk. Slowly pour the chocolate batter over batter in pan.
4. Bake at 350 for 30 minutes or until a wooden pick inserted in the center comes out clean. Cool 10 minutes in pan on wire rack. Cut into squares. Yield: 9 servings.