I still have half a kilo of butter sitting in my fridge which is expiring in 2 weeks' time, so the thought of making a butter cake or a marble cake immediately sprang to my mind. Making a marble cake was probably the fastest way (not necessarily the best way though, in terms of healthiness) to get rid of at least 250g of butter, I thought.
So here is a simple but delicious marble cake recipe adapted from Violet Fenying's old blog (which has ceased to exist).
Ingredients A
250g butter (room temp, cut into small pieces)
225g fine sugar (I reduced to 200g)
Ingredients B
250g eggs (I used about 5 medium eggs, each 55g each)
Ingredients C (sifted)
250g cake flour
5g baking powder (about 1.5 tsp)
Ingredients D
75g milk
1/2 tsp vanilla essence
Ingredients E
20g cocoa powder (sifted)
60g hot water
Method
1. Dissolve Ingredients E with hot water to form a cocoa paste, set aside.
2. Blend Ingredients A evenly in the mixing bowl at medium speed.
3. Add eggs one at a time, combine well.
4. Reduce speed, alternately add Ingredients C and Ingredients D to the batter in three additions, mix well with spatula.
5. Spoon 1/3 of the mixture into a bowl and add in the cocoa paste.
6. Pour the batter into the a lined 20cm baking tin by alternating spoons of vanilla batter and cocoa batter. (I used an unlined and ungreased 23cm bundt pan, I find that there is no need to grease the pan as the butter content is high enough).
7. Bake in a pre-heated oven at 180°C for 45-50 min and remove from oven.
8. Transfer cake to a wire rack and leave to cool.
So here is a simple but delicious marble cake recipe adapted from Violet Fenying's old blog (which has ceased to exist).
 |
| Sorry for the bad lighting, but here is 1/4 of the marble cake left... |
Ingredients A
250g butter (room temp, cut into small pieces)
225g fine sugar (I reduced to 200g)
Ingredients B
250g eggs (I used about 5 medium eggs, each 55g each)
Ingredients C (sifted)
250g cake flour
5g baking powder (about 1.5 tsp)
Ingredients D
75g milk
1/2 tsp vanilla essence
Ingredients E
20g cocoa powder (sifted)
60g hot water
Method
1. Dissolve Ingredients E with hot water to form a cocoa paste, set aside.
2. Blend Ingredients A evenly in the mixing bowl at medium speed.
3. Add eggs one at a time, combine well.
4. Reduce speed, alternately add Ingredients C and Ingredients D to the batter in three additions, mix well with spatula.
5. Spoon 1/3 of the mixture into a bowl and add in the cocoa paste.
6. Pour the batter into the a lined 20cm baking tin by alternating spoons of vanilla batter and cocoa batter. (I used an unlined and ungreased 23cm bundt pan, I find that there is no need to grease the pan as the butter content is high enough).
7. Bake in a pre-heated oven at 180°C for 45-50 min and remove from oven.
8. Transfer cake to a wire rack and leave to cool.
