Marble Cake is a timeless classic. No matter how many new and interesting cake recipes we learn to bake throughout the years, somehow none of them can ever replace marble cake. I don’t know about you but that is how I feel about it. Marble cake is one of those treats mothers make for their kids. What better treat than a glass of milk and a slice of freshly baked marble cake for a kid who’s just come back from school?
This cake has got a number of fascinating attributes. It’s exciting because it offers you a different pattern almost every time you bake it! It’s got an amazingly smooth, silky texture which makes it very appealing both to the eye and the palate. And last but not least, it has got one of the most enticing and memorable fragrances ever! That fragrance, that smell which spreads out all around the house – and even outside the house – when you bake this cake… for me, that is purely reminiscent of my childhood, which turns this into a nostalgic experience in itself! I believe that every mom should have a good and sound marble cake recipe at hand. This one here is from my Mom’s archives. She used to make it for me and now I make it for my children. Whether you have it for breakfast or with a cup of tea or coffee, it doesn’t really matter. You’ll never run out of excuses to have a slice of marble cake.
- 200 gr butter, softened
- 400 gr (4 dl) caster sugar
- 1 sachet vanilla powder or 1-2 tsp vanilla extract
- 4 large eggs (separated)
- 150 ml (1½ dl) milk
- 420 gr (7 dl) all purpose flour
- 4 tsp baking powder
- pinch of salt
- 3 tbsp bitter cocoa
Step by step method
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- Grease and flour a loaf or bundt cake pan. Start heating oven to 175 C (350 F).
- Place butter, sugar and vanilla in a large bowl and beat on high with electrict mixer until mixture becomes pale in color, this will take a few minutes. Now add egg yolks, one at a time, incorporating into the butter mixture after each addition.
- In a separate bowl sift flour and baking powder and add to the butter-egg mixture in 2-3 batches, incorporating on low speed each time. Now add the milk and mix well. This batter will have quite a stiff consistency even after the addition of the milk.
- Place the egg whites in another bowl. Add a pinch of salt and beat with electric mixer on high speed until you obtain almost stiff peaks. Now gently fold egg whites into the batter using a spatula.
- Take about one third of the batter into a separate bowl, sift the cocoa and mix with a spoon or spatula until well incorporated.
- Now place half of the plain batter into the cake pan and spread it out to the sides using a spatula if necessary (considering the consistency of this batter, this step should be necessary). Then add all of the cocoa batter and once again spread it out in the middle part of the plain batter with your spatula. Finally place the remaining half of plain batter on top and spread it out as evenly as you can. Then using a knife or spatula make little swirls, going all the way around. Place pan in preheated oven and bake for about 50-60 minutes.
- Once out of the oven, leave to cool for a few minutes then take it out of the pan and place on a serving plate or cake stand and wait until it has thoroughly cooled before cutting.