Tips on Marble Pound Cake

Posted on 02/13/2013 by yaoi_mania
Hi! I've been a lurker for a while and this is my first post. I want to make a marble pound cake for my parents on valentine's day. I don't do a lot of baking, so I research a bit on the recipe. I get the marbling part of it, but what confused me was the baking time. One recipe said to do 40 mins while another says an hour and a half. What is with the difference? Any other tips you can provide will be much appreciated.
frenchroast 13th-Feb-2013 10:54 pm (UTC)
The difference might be in the size/kind of pan you're cooking the cake in. A sheet/layer marbled cake would probably fit the 40 minute time, a loaf/pound-style cake might need an hour or more. That's the first thing that comes to mind.
sushidog 13th-Feb-2013 11:16 pm (UTC)
It's going to depend in part, as frenchroast says, on the size and shape of the pan, and partly on the recipe; some cake batters are baked relatively hot for a relatively short time, and some are baked slowly, on a lower temperature, for longer. So if the recommended cake pan isn't different for the two recipes you're looking at, check the oven temperature.
rachelpage 14th-Feb-2013 08:55 am (UTC)
Check if it is done after 30 minutes. If it's not let it continue to bake.
smittenlilly 15th-Feb-2013 05:53 pm (UTC)
I agree with the others, it's probably the size of the pan.
Another tip: If you sift the flour and don't overmix the batter, it will get nice and fluffy (plus you won't have any pockets of flour in the batter).
And don't 'overtwirl'/mix the light and dark batter, otherise you marble cake will not really look marble-like ;) A few twirls should suffice.
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