(How to Make) Marble Cake
02/24/2008
Another Sunday and another recipe I promised a while ago.
Here is what you’ll need:
120 g butter (one stick)
4 eggs (split yolks and eggwhites)
180g sugar (just under one cup)
0.2 l milk (one glass)
2 spoons of rum
300 g (just under 3 cups)
baking powder
1 spoon of cocoa powder
Preheat the oven to 200°C (470 K)
Beat the butter well, then start adding egg yolks and sugar and again beat untill well-blended. Set a bit of sugar aside and add to separately beaten egg whites.
Stop the blender and pour in milk, rum and half of the flour, then blend again.
Mix the other half of the flour with the baking powder and add spoon by spoon, together with the beaten egg whites, mixing gently.
This is the dough, yeah! 🙂
Grease the cake pan (and lightly sprinkle with flour, this should stop the cake from sticking and will allow for easier removal from the pan once baked).
Put most of the dough in the pan and set aside about a third, mixing in the one or two spoons of cocoa powder. This is the brown part of the marbled cake.
Now for the magic. Spoon the brown dough on top of the yellow one, take a fork and mix it deeply into the yellow one. Place in the preheated oven and bake for about 45 minutes.
You can sprinkle the cake with some powdered sugar. Or not.
Enjoy the cake in good company. Preferably with a cup of tea 😉
Binula said,
February 26, 2008 @ 8:25 am
Odličen kolač! Hvala Dr.Fil! Moj B. ga je tudi zelo pohvalil!
alcessa said,
February 26, 2008 @ 5:58 pm
Done, now I am waiting for my husband to come home (so that you can make him happy 🙂 )
I did have some problems, though: it didn’t “bake through” in the middle, a fact I discovered when cutting off the uneven surface to put on some molten chocolate, so I had to bake it for additional 10, 15 minutes.But now it’s OK. (I used wholemeal flour and didn’t use the model you used, but a simple one, without a hole). I do know what to do in such cases: if assuming the dough is still raw one has to use a wooden toothpick, right? If there are bits and pieces sticking to it or if it feels moist, than some additional baking time might be a good idea. Or: how do you handle this problem?
dr.filomena said,
February 26, 2008 @ 6:16 pm
@Binula: Vesela sem, da je šel v slast 🙂 Pozdrav tudi Repiju… prihaja še kakšna sveža reč. Morda kakšni izvirni muffini. Ali pa najpreprostejša, pa vendar yummy zadeva: peach cobbler. Mljask. Kaj naredim prej??
@alcessa: The baking time was too short because you used the regular baking pan / model. You’re right on with testing for whether it’s done. Stick a toothpick in and when you pull it out, it should be completely clean, no dough sticking to it.
What I suggest with using the regular baking pan is to bake at a slightly lower temp for a bit longer. Best results will probably be produced if you bake at 180 for 45 minutes, then at 200 for 10 minutes more. As always, you can cut baking time short by using the “fan” (ventilator) function if your stove offers it.
Let’s see what the hubby says 🙂
So what should come next? Muffins or peach cobbler?
Hafizah ahmed said,
August 24, 2008 @ 3:57 pm
the cake smells scrumptiolitios now i cant wait for my boyfriend to come for our first ever sleepover.