The festive season for a lot of us meant marble cake. There’s nothing like that combination of chocolate and vanilla swirled together with a hot cup of your favourite beverage. With a little more time on your hands maybe you can try making your own cake from scratch with this simple recipe by Chef Raphael.
- 300g Unsalted Butter (or margarine), softened
- 300g Sugar
- Few drops of Vanilla extract/essence
- Pinch of salt (skip if using salted butter)
- 5 Eggs
- 380g Plain flour
- 4Tsp Baking Powder
- 4Tbsp Milk
- 20g Cocoa Powder
- Icing sugar. for dusting
- Preheat the oven to 180C/350F/Gas 4. Grease a rectangular tin.
- Place the butter in a bowl and beat till smooth then stir in the sugar, salt and vanilla extract till Thickened and smooth.
- Add the eggs one at a time whisking vigorously each time before the next.
- Sift the flour and baking powder into the butter egg mixture in two stages, adding 2Tbsp milk in between. When done the batter will be thick.
- Transfer two-thirds of the mixture into the prepared tin. Sift the cocoa powder into the rest of the batter with the remaining 2Tbsp of milk. Spoon the cocoa version on top of the plain and swirl to create a marbled pattern.
- Bake for about 30 minutes when using a large rectangular pan. When using a smaller tin, the cake is ready when risen and golden brown. Check by dipping a small knife and if it comes out dry it’s ready.
- Leave to cool in the tin for about 10 minutes then transfer to a wire rack. Divide accordingly and dust with icing sugar.
Chef Raphael’s Tip
Avoid opening the oven till the cake is set which is about 20 minutes into baking. Opening when not set makes the cake to collapse at the centre.