snappytreats (snappytreats) wrote in bakebakebake,
snappytreats
snappytreats
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Moist Marble Cake

A moist marble cake that I made this afternoon...



What makes this cake very moist is the use of melted fat (butter). And I gather that the fluffiness of the cake comes from the use of ovalette, a type of cake stabilizer, which stabilizes the eggs, helping to retain its volume.

The most enjoyable part about this cake is cutting into it, because I really like seeing the different marbling effects!



If you like, you can slice the cake into half and frost with yummy Nutella! Mmm... I didn't because my dad is a marble cake purist!

You can read more about this entry on my site at: http://snappytreats.blogsome.com



Moist Marble Cake

Ingredients

250 grams butter
250 grams caster sugar
250 grams flour
8 eggs
1 tbsp ovalette
1 tsp vanilla essence
1 tbsp chocolate emulco
2 tbsp cocoa powder

Method:

Preheat oven to 170°C. Grease a 7-8 inch round/square pan.

Melt butter (I usually melt it in a microwave, but you can melt it over the stove too) and leave aside to cool.

Sift flour into a mixer bowl. Add sugar, eggs and ovalette into the bowl and using a whisk attachment, beat at low speed to firstly combine ingredients, then medium speed to add volume. Mix until ingredients are thoroughly mixed in, about 3 minutes.

Beat in vanilla essence. Gradually pour in melted butter while beating the batter at low speed. Continue beating until all the butter has been incorporated.

Separate half the mixture into another bowl. This will be your plain mixture.

In the original mixing bowl, add cocoa powder and chocolate emulco to the batter and beat till well incorporated. This will be your chocolate mixture.

To assemble, spoon 3 tablespoons of the plain mixture in the middle of your baking tin. Then place 3 tablespoons of the chocolate mixture. As you continue spooning in the batter into the middle, the batter will start spreading out into the tin. Continue alternating, as this will form the marbled effect.

Bake in the centre rack of the oven for 40 minutes, until a skewer poked into the centre of the cake comes out clean.

After removing from the oven, allow the cake to cool in the tin for about 10 minutes. Then, turn the cake out to cool on a wire rack.
Tags: butter cake, chocolate cake
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