Marble
Cake
Ingredients:
8 large eggs,
separated
8 ounces castor
sugar
12 ounces
unsalted butter
1½ cup all-purpose
flour
1½ teaspoons
baking powder
1½ teaspoons
pure vanilla extract
2 tablespoons
good quality cocoa powder
¼ teaspoon
salt
½ teaspoon
orange zest
Preparation:
Preheat oven
at 350°F with a
wire rack in the middle.
Line an
8-inch round cake tin with parchment, butter and flour.
Sift flour,
baking powder and salt in a bowl.
Set aside.
Cream butter
in the bowl of a stand mixer fitted with the paddle attachment till light and
fluffy.
In a separate
bowl, whisk the egg yolks with the sugar till light.
Gradually add
this into the butter and beat on medium speed till just incorporated.
In a separate
bowl, with a hand mixer, whisk the egg whites till stiff peaks form.
With a
spatula, fold in the meringue into the egg yolk mixture in 3-4 batches.
Add in the
dry ingredients gradually until just incorporated.
Divide the
batter into two, ¾ in one batch and the rest in another bowl.
Add the
orange zest into the larger batch.
Then sieve
cocoa powder over the lesser batch and fold to mix well.
Pour batter
into tin, alternating between the two mixtures, starting with the yellow batter
and
ending with the cocoa mixture.
Rap pan on
counter several times to eliminate air bubbles.
Swirl around
the batter with a long skewer to create the marble effect.
Bake for
40-55 minutes or until a tester inserted into the middle of the cake come out
clean.
Adapted from sugareverythingnice
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