Saturday, 28 January 2017

Marble Cake


Plain flour - 250 gram
Unsalted butter (softened) - 200 gram
Caster sugar - 200 gram
Milk (full-fat) - 40 ml 
Vanilla extract - ½ tea spoon
Eggs (large) - 3
Baking powder - 3 tea spoon
Cocoa powder (unsweetened) - 2 tea spoon
Icing sugar (for dusting)


  1. Preheat the oven 180C.
  2. Line a 1kg loaf tin with baking parchment.
  3. In a large bowl, beat the butter, 180g of the sugar and the vanilla extract together until the mixture is light and fluffy. 
  4. Beat in the eggs, one at a time.
  5. Add the baking powder.
  6. Sift the flour over the mixture.
  7. Fold in with 2 tbsp of the milk.
  8. Spoon two-thirds of the mixture into the prepared loaf tin – it should fill the tin three-quarters of the way.
  9. Sift the cocoa in the remaining third of the mixture and fold in, together with the remaining milk and 20g of sugar.
  10. Spoon the chocolate mixture over the cake mixture in the tin, then run a fork through both mixtures, gently swirling the two together to create a marbled effect.
  11. Be careful not to swirl the mixtures together too much as you want to leave an obvious marble effect.
  12. Bake for 55–70 minutes, until the cake shrinks slightly from the sides of the tin. Test it is cooked by inserting a skewer into the centre and it comes out clean (test the cake after 55 minutes).
  13. Remove the cake from the tin and leave to cool on a wire rack. 
  14. Once cooled, dust with icing sugar.

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