Love at first sight! This happened with me when I first saw photos of Marble Cake while browsing online. Until then I had not tasted this cake. I loved how beautiful the cake looked, especially the swirls, so I decided that I had to give it an attempt. I can’t say that my attempt was entirely successful as far as the swirls are concerned but did it taste good! I will definitely try my hand at this cake again until I get the swirls I desire 😀 I will update this post with the photos of perfect swirls and the technique that I used to achieve them. This recipe is adapted from Mary Berry’s recipe with some minor tweaks in it.
- Self-raising flour – 275 grams
- Golden Caster Sugar – 225 grams
- Unsalted Butter, softened – 225 grams
- Baking powder – 2 teaspoons
- Salt – 1/2 teaspoon
- Large eggs at room temperature – 4
- Milk – 2 tablespoons
- Vanilla Extract – 1/2 teaspoon
- Zest of 1/2 Orange or 1 lemon
- 100% natural cocoa powder – 2 tablespoons
- Hot/boiling water – 2 tablespoons
- Preheat the oven to 325 degrees F (160 degrees C). Butter and line a 900 grams (2lb) loaf tin. You can use any sort of tin available to you.
- Sift together the flour, baking powder and salt. Keep it aside.
- Cream the butter and sugar until light and creamy, scraping the sides of the bowl occasionally.
- Add in the eggs one at a time, beating well after each addition.
- Fold in the sifted flour along with the milk. Mix well to ensure that there are no lumps.
- Once the batter has been mixed well, remove about 1/3 of the batter into a separate bowl.
- Now, add orange zest and vanilla extract to the bigger (2/3rd) portion of the batter.
- In a small bowl, mix the cocoa powder and boiling water together until smooth with no lumps.
- Allow to cool slightly then add to the 1/3 portion of the batter that was separated out earlier. Mix well.
- Spoon the vanilla and chocolate batter randomly into the prepared tin until all of the mixture is used up. Gently level the surface. You can also refer to this link which will help you out in making the swirls 🙂
- Bake it for 50 minutes to an hour, until the cake is well risen and a knife or a skewer inserted through the center of the cake comes out clean.
- Remove from the oven and let it cool in the tin for 10 minutes then turn out onto a wire rack and allow it to cool completely before cutting it.
I hope you are happy with the outcome. This is such a beautiful and delicious cake that you can bake it on any special occasion 🙂
Do share your experience 🙂