Marble Cake
Part of the charm of this old-fashioned home-styled cake is in its simplicity, no lashings of cream fillings, no frostings or piping designs – just bake then serve with a cup of coffee or tea, this Marble Cake is still a perennial favourite for morning or afternoon coffee/tea break. I made this using strawberry paste in place of cochineal food colouring (you only need a few drops if using food colouring) for the pink batter to produce strawberry fragrance through the cake.
[Ingredients]
Basic Butter Cake:
125g butter (use salted or reduced-salt), softened
165g (3/4 cup) caster sugar
1 teaspoon vanilla essence
3 eggs
20g (2 tablespoons) milk powder
100ml water
225g (1 1/2 cups) self-raising flour, sifted
For chocolate batter (mix together to form cocoa paste):
1 1/2 tablespoons cocoa
1 1/2 tablespoons hot water
For pink batter:
1 teaspoon strawberry paste essence, adjust as necessary for colouring
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 180°C. Grease a 20cm round cake tin and line bottom with baking paper. Dissolve milk powder in water.
2. Cream softened butter with sugar until pale and creamy. Beat in vanilla essence.
3. Beat in eggs one at a time, beating well after each addition.
4. Fold in about half the sifted flour and then half the milk, repeat with remaining flour and milk.
5. Divide batter into 3 portions. Leave one portion plain, mix one portion with cocoa paste and the last portion with strawberry paste.
6. Drop spoonfuls of the three coloured batters alternatively into the prepared cake tin.
7. Tap the tin lightly on the bench to settle the batter then run a knife through mixture a couple of times to give marbled effect.
8. Bake for about 45 minutes. Remove from oven and let stand for 5 minutes, then turn out onto a wire rack to cool.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
[Ingredients]
Basic Butter Cake:
125g butter (use salted or reduced-salt), softened
165g (3/4 cup) caster sugar
1 teaspoon vanilla essence
3 eggs
20g (2 tablespoons) milk powder
100ml water
225g (1 1/2 cups) self-raising flour, sifted
For chocolate batter (mix together to form cocoa paste):
1 1/2 tablespoons cocoa
1 1/2 tablespoons hot water
For pink batter:
1 teaspoon strawberry paste essence, adjust as necessary for colouring
http://cafeoftheeast.blogspot.com/
[Preparation]
1. Preheat oven to 180°C. Grease a 20cm round cake tin and line bottom with baking paper. Dissolve milk powder in water.
2. Cream softened butter with sugar until pale and creamy. Beat in vanilla essence.
3. Beat in eggs one at a time, beating well after each addition.
4. Fold in about half the sifted flour and then half the milk, repeat with remaining flour and milk.
5. Divide batter into 3 portions. Leave one portion plain, mix one portion with cocoa paste and the last portion with strawberry paste.
6. Drop spoonfuls of the three coloured batters alternatively into the prepared cake tin.
7. Tap the tin lightly on the bench to settle the batter then run a knife through mixture a couple of times to give marbled effect.
8. Bake for about 45 minutes. Remove from oven and let stand for 5 minutes, then turn out onto a wire rack to cool.
[Note]
1. Please note this recipe uses 1 standard cup of 250ml, 1 tablespoon of 20ml and 1 teaspoon of 5ml.
2. The size of egg used is about 60g (includes shell) unless otherwise stated.
Labels: Cakes and Cupcakes, Teatime Treats
posted by SeaDragon @ 20.2.05
9 Comments:
SeaDragon
Where in Melb can I buy the strawberry paste?
Hi Jan,
The Strawberry Paste (labelled 'Pasta Strawberry', please see 'Pandan Coconut Muffins' piece - the pic of Pandan Paste, it's the same type of packaging tube) is available in most larger Asian shops/supermarkets. I usually buy mine from KFL (Tatsing) Supermarket, I've got their addresses (it was printed behind one of their packaged product I bought). See which one is nearest to you, I'm quite sure all should carry the essence:
- Shop G24, 46-58 Buckingham Ave, Springvale (Tel: 9574 2133)
- 180 Barkly St, Footscray (Tel: 9689 4855)
- 254 Victoria St, Richmond (Tel: 9428 4426)
- 890-892 Canterbury Rd, Box Hill South (Tel: 9899 6336)
- 321-323 Racecourse Rd, Flemington (Tel: 9376 4988)
Your mable cakes looks so yummy!!! I'm so lazy for the past 2 months... do not try much new recipes!! Try the Kueh bangkit during CNY, but fail, hehee.. Wanted to try your mable cake soon..
Thanks for the info SeaDragon
So it is an Indonesian product huh. I normally get my indo grocery from Laguna at Glenferrie Rd Hawthorn. Got my pandan paste there but haven't seen strawberry paste. Would try your recommendation.
Doreen,
Thanks. Sorry to hear about your Kuih Bangkit, did you use 'thick' coconut milk to make them?
Jan,
Yep, it's Indonesian, I've put up the pic of it here above. They also have other flavours like raspberry, cocopandan, coffee mocca etc. - very useful for adding flavours to cakes and kuihs. :)
Hi SD, finally baked your marble cake. I like the taste, not overly sweet. However, I got a few cracks on top of the cake. Do you know why? Overbeaten?
Jan,
Glad you liked it. Actually it is quite normal to have a few cracks for this type of butter cake, so don't worry too much about it (mine also had a few small cracks, but they closed up after cooling).
Based on Jan's recommendation, I tried this recipe. It tasted nice. Only difference I made was to substitute the strawberry paste for green colouring cos me mum is not that keen on the paste. Overall, I got good feedback from everyone who ate it, including kids who were attracted to the swirly colours!!!
Tks for sharing the recipe! - K
K,
You're most welcome. Very glad to hear you like it and thanks for the feedback which is always nice to hear.
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