Tuesday, February 7, 2012

Marble Cake.


Since last week, I have this sudden craving for Marble Cake. My mother used to make them, and I used to help separate the mixture into three and add the cocoa powder and colouring. When I checked my mom's recipe that I copied last week, I realised that the measurements were in oz!!! Only my mother has the old school weighing machine with the oz weight blocks. So, I had no choice but to google another recipe!


Last Saturday, I tried this recipe. Took the risk and made double batch so that I could send to Mom and MIL. The cake sorta caved in the middle, don't know why, but still is crumbly and I thought nice just like how I remembered my mom used to make them. Give it a try, won't cha. 

My SRF (self-raising flour) was bad, so I substituted it with the Superfine Flour added with 2 tbsp of baking powder for each 225g of flour.

Here's the original recipe, I suggest you follow exactly:

Ingredients:

225g butter, softened
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder

Method:

1.         Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. If you want to make life easy, simply put all the ingredients (except the cocoa powder) into a food processor and whizz for 1-2 mins until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
2.                  Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.


*** If you wish to have 3 colours, divide into 3 and add some red colouring to the 3rd bowl, and alternate the 3 mixtures when mixing into the cake tin.


3.                  Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Recipe: BBC Good Food

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