These days, whenever i see a friend, the 1st thing i hear is “what have you been baking recently?”, “teach me how to bake please!” There again, my standard response would be “what you wanna learn/bake?”
Often than not, i get answers such as “let’s do macarons, let’s do cartoon swiss roll, let’s do choux pastry”. The list could go on forever! Off course there’s nothing wrong with baking those, or rather i love baking those as well, but at times, i’m thinking, are we losing the wants to have an old fashion tea time snack? Have we forgotten we have marble cake, butter cake or a simple kueh from the confectionery? Or are we so used to having cupcakes, pastries and tarts for tea?
Call me old school!
I’m one of those suckers for the ever wide range of pastries and cakes available readily now a days! i ♥ pastries especially, But i thing i could never understand, CUPCAKES! What’s with slapping a tonne of butter on top of a cupcake, making it all pretty with more sugar and butter? (this is totally irrelevant to my post, just ranting since it comes to my mind)
Maybe i should stop digressing. Marble cake to me sounds like a good tea time snack, always popular with the young and old in the family. My grandpa, especially loves it! He would just chow down any cake you give him, a sucker for cakes to be exact. Off course, being the nice grand-daughter, he gets whatever he request for! #selfpraise
Let’s get down to the marble cake! Firstly, i have to confess i can’t do the swirls really well, so i just alternate the batter when i fill up my pan. This recipe calls for an 8 inch pan, but i used a bundt pan instead. Absolutely no reason, just for aesthetic purpose. Also, this recipe is definitely not for someone on diet, with that amount of eggs and butter in it! YOU HAVE BEEN WARNED!
- 8 large eggs, separated
- 255g castor sugar
- 340g unsalted butter, softened
- 255g all purpose flour
- 1 1/2 tsps baking powder
- 1 1/2 tsps pure vanilla extract
- 2 tbsps good quality cocoa powder
- 1/4 tsp salt
- Preheat oven at 160°C (convection fan on) with a wire rack in the middle. Line an 8-inch round cake tin with parchment, butter and flour. Sift flour, baking powder and salt in a bowl. Set aside.
- Cream butter in the bowl of a stand mixer fitted with the paddle attachment till light and fluffy. In a separate bowl, whisk the egg yolks with the sugar till light.
- Gradually add this into the butter and beat on medium speed till just incorporated. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches. Add in the dry ingredients gradually until just incorporated.
- Scoop out 1/3 of the batter in a separate bowl. Sieve cocoa powder over it and fold to mix well. Pour batters into tin, alternating between the two mixtures. Start with the yellow batter and end with the cocoa mixture. Rap pan on counter several times to eliminate air bubbles. With a long skewer, swirl (sparingly) around the batter to create the marble effect.
- Bake for 40-55 minutes or until a tester inserted into the middle of the cake comes out clean.
- Cool on wire rack completely before serving.
This marble cake is seriously to die for! i like how it isn’t too heavy, neither too oily. Unlike your usual marble cake where oil just ooze out the moment you grab it.
Since i’m having my school holidays now, i guess i’ll be more diligent with updating. i do bake very often, it’s just that lazy worm residing in me that procrastinates quite a fair bit. Anyway for more of my bakes, feel free to pop by my instagram. i’m more active there. Also, at times where there are more request on a certain bake, i’ll do a blog post on it!
Happy Baking 😀