Really love d marble effect of this Rachel Allen's cake recipe, enough to give it a try even through I don’t have a mixer. Man! Such hard work whisking d cream, then d sugar! But I did it & end result is quite worth all d hard work trying to cream d butter by hand!
However, cant really c much of d marble effect on my cake. Guess I didn’t draw enough swirls through d cake. Also, I changed d timing & temp as my oven burned easily. () r what I have changed/replaced.
- 225g Butter, softern
- 225g Caster sugar (brown sugar)
- 4 Eggs
- 2 tsp vanilla extract
- 225g Plain flour (cake flour)
- 2 tsp Baking powder
- 50ml Milk
- 50g Cocoa powder (40g only)
- Preheat oven to 180C (160c).
- Cream butter in a large bowl till soft. Add sugar & beat until mixture is light and fluffy.
- Whisk eggs & vanilla extract together in a small bowl. Gradually add eggs to butter mixture, beating all the time.
- Sift in flour & baking powder & fold in gently to mix, then add milk & mix gently to combine.
- Tip half of the cake mixture into another large bowl & fold in sifted cocoa powder.
- Place cake mixtures into baking pan/tin by alternating spoonfuls of d vanilla batter with d chocolate batter, then with a chopsticker or similar implement, gently draw swirls through d cake mixture to ‘marblise’ it. Don’t overmix or u won’t have that wonderful marble effect.
- Bake in d oven for 45mins (25mins) or till a skewer inserted into d middle comes out clean.
- Turn cake out onto a wire rack & allow to cool be4 serving.