Marble cake is a classic childhood cooking memory. Whether you make it with bright colours for a playful look, or just with chocolate and vanilla, it's a teatime treat that's sure to delight. This marble cake may look fancy, but its flavour is pure old-fashioned goodness.
Ingredients:
225g Butter, softened
225g Castor Sugar
4 Eggs
225g Self-Raising Flour
3 Tbsp Milk
1 tsp Vanilla Extract
2 Tbsp Cocoa Powder
Method:
Heat oven to 180°C. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
In a large mixing bowl, combine butter, sugar, eggs (one at a time), self-rising flour, milk and vanilla extract.
Divide the mixture between 2 bowls. Stir cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
When all the mixture has been used up (and if young kids are doing this, you’ll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren’t any air bubbles.
Use a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean.
Turn out onto a cooling rack and leave to cool.
Will keep for 3 days in an airtight container or freeze for up to 3 months.
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