Hello there! I started my 2015 with a goal for this blog – to have 100 recipes come Day 365 of 2015. And I am gonna kickstart with an awesome-kind-of sinful recipe – butter marble cake!
Yield: 8″ x 8″ square cake.
- 250g salted butter (Cold butter cut into cube)
- 5 big eggs, yolk & whites separated
- 180g granulated sugar
- 220g self raising flour
- 1/2 teaspoon of salt
- 50ml whipping cream
- 1 tsp vanilla extract
- 1 tsp vanilla paste (optional)
- 1 & 1/2 tbsp of Dutch-processed cocoa powderWater iced with as little water as possible
- Preheat oven (traditional mode I.e. No fan, top and bottom heat) at 150°c – 160°c. (I use an oven thermometer and adjust the temperature such that the temperature ranges between 155-160°c. Line cake tin with parchment paper.
- Beat egg whites until bubble, add sugar in 3 setting and beat until stiff peak. Set aside.
- Cream butter until pale and white. Add salt, vanilla extract & paste then mix well. Put in egg yolks one by one and beat till well-combined.
- Put in half the flour and mix well until evenly. Add in 50ml of whipping cream, mix till well-combined and mix in remaining flour.
- Fold in half of the egg whites till combine. Fold in the remaining egg whites and combine.
- Divide batter into roughly 40/60 portions. Fold in the chocolate paste into the 40% portion until well-combined.
- Pour the two batters into the cake tin, alternating in this sequence: yellow-chocolate-yellow-chocolate-yellow. Using a satay stick, go zig-zag around the cake tin in random movements a few times. Bang cake tin against worktop a few times to get ride of the bigger air bubbles trapped in the batter.
- Bake for 60 minutes or until skewer comes out clean.
- Leave it on cooling rack until it is cool enough for your bare hands to remove it from the cake tin.