Thursday, March 20, 2014

Marbled Butter Cake for Bake Along #59

When I saw the theme for this Bake Along, I did a happy dance...I just love marbled butter cakes, creating different effects for every cake!  I decided to bake this cake using the now famous among bloggers Mrs Ng's butter cake and it turned out really nice and soft with a really flat top too! I mixed one cup of batter with 3 teaspoons of cocoa powder for the chocolate part.  After dolloping the chocolate batter on the centre, I covered the top with original batter and drop small dots of chocolate batter on the top to create the marble effect with a chopstick.

The egg separation method resulted in a lighter cake

Marbled Butter Cake
Adapted from Table for Two .....or More and Phong Hong who did the marbled version here
Serves:16/55g/216 calories (Based on a 2000 calorie diet)
Mixture A :

230g unsalted butter at room temperature
50g fine sugar
2 teaspoons vanilla extract (home made)
4 egg yolks
2 tablespoons milk
200g self raising flour (sifted)
1/2 tsp salt

Mixture B :
4 egg whites
150g fine sugar

3 tsp of  cocoa powder

Method :

Line the bottom  and grease the sides of an 8" round pan or a 7" square pan.  
1. Cream butter and sugar until light and fluffy. Add vanilla essence.
2. Add egg yolks one at a time and mix well. 
3. Add flour in three additions. In the first addition, add 1 tablespoon of milk. Mix on low speed until just incorporated. In the next addition, add in second tablespoon of milk and mix. Then add in last addition of flour. Do not over mix.
4. In another bowl, whisk egg whites and gradually add sugar. Whisk until stiff peaks.
5. Fold in 1/3 of egg whites into the butter mixture. Mix well and fold in the remaining egg whites.
6. Divide the batter into two portions, smaller portion for the chocolate batter.
7. To the smaller portion, add the cocoa powder and mix until well incorporated.
8. Alternate dollops of the batter into cake tin until all batter (I reserved a couple tablespoons of cocoa batter) has been used up. (I covered the top with all original batter)
9. Use a butter knife to swirl the batter to create marbling pattern. (I used a chopstick, then dot the remaining cocoa batter on the top and swirl lightly to create a marble effect on the top of the cake)
10. Tap baking pan on work surface a few time to release air bubbles and to level the batter.
11.  Bake at 150C for 60 minutes or until skewer comes out clean when inserted.

I am linking this post to the Bake Along event hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings.

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