Category Archives: Marble Cakes

Marble Butter Cake

Foodelicious Heaven: This Marble Butter Cake from Do What I Like sure looks fine!!

100g butter (room temperature)
80g castor sugar
1/4 tsp salt
1/2 – 1 tsp vanilla essence or 1 tsp rum
2 eggs (room temperature)
2 tbsp milk
100g cake flour
30g corn starch
1 tsp baking powder

10g cocoa powder
5g icing sugar
2 tbsp warm milk

1. Line a loaf pan (17cm x 6.5cm) with baking paper. Preheat oven to 170C.
2. Sieve cocoa powder and icing sugar, then stir in the milk to get a smooth chocolate paste.
3. Cream butter, sugar, vanilla essence/rum and salt with electric egg beater till light and fluffy.
4. Beat in the eggs one at a time till well combined.
5. Stir in the milk.
6. Cream in the sieved flour mixture (cake flour, corn starch and baking powder) till smooth and well combined. I use my electric egg beater at lowest speed to do this part.
7. Divide batter into 2 portions and stir the chocolate paste into one of the portion.
8. Spoon the butter batter and chocolate batter alternatively into the loaf pan and bake at 170C for 40 – 50 minutes or till cooked.

You may want to add in 2 tsp of grated orange zest for that added tangy flavour.

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Posted by on September 22, 2011 in Butter Cakes, Cakes, Marble Cakes


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Marble Chiffon

Foodelicious Heaven: Another nice recipe from Do What I Like.

3 egg yolks
pinch of salt
30g sugar
40g warm corn oil
50ml warm milk
1/2 tsp vanilla paste / essence
1 tsp orange zest (optional)
1 tsp rum (optional)
75g sieved cake flour

4 egg whites
1/4 tsp cream of tartar
40g sugar

Chocolate paste

30ml milk
20g sugar
5g flour
10g cocoa powder
5g butter

17cm tube pan


1. Mix all ingredients in the chocolate paste together and double boil till sugar dissolved and you get a homogeneous chocolate mixture. Sieve chocolate mixture if lumpy. Leave aside for use later.
2. Cream egg yolks, vanilla, salt and sugar till creamy.
3. Add in the warm oil, warm milk, orange zest and rum, mix till well-combined.
4. Sieve in the flour and mix till batter is lump-free.
5. Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 40g sugar 3 times (a little at a time) and beat till stiff perks formed.
6. Pour 1/2 egg white into flour mixture in (4) and blend well.
7. Pour flour mixture into the rest of the egg white and fold till just blended. Remove 1/4 of the batter and mix it with the chocolate paste, blend well.
8. Pour the 2 batters into ungreased tube pan using your imagination and create your own marble effect. Bake at 170 – 180C for 35 – 45 minutes or till cooked.
9. Invert the cooked cake during cooling process.

Orange zest is really optional. I added it as it would enhanced the flavour of the chocolate mixture.

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Posted by on September 22, 2011 in Cakes, Chiffon Cakes, Marble Cakes


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Chocolate & Vanilla Marble Loaf

Chocolate & Vanilla Marble Loaf

225g (8oz) margarine
225g (8oz) caster sugar (I cut down to 180g)
275g (10oz) self-raising flour
2 level tsp baking powder
4 large eggs
2 tbsp milk
½ tsp vanilla extract
1½ level tbsp cocoa powder
2 tbsp hot water

For the icing
25g (1oz) butter
15g (½oz) cocoa powder, sifted
1-2 tbsp milk
100g (3½oz) icing sugar, sifted
about 25g (1oz) white chocolate, melted

1) Preheat the oven to 160°C/Fan 140°C/gas 3. Lightly grease a 900g (2lb) loaf tin, 17 x 9 x 9cm (6½ x 3½ x 3½in) base measurement (I used a 9”x5” loaf pan) and line with a wide strip of non-stick baking parchment to go up the wide sides and over the base of the tin.
2) Measure (A) into a large bowl and beat with a hand-held electric mixer for about 2 minutes, until well blended. Spoon half the mixture into another bowl and set aside.
3) In a small bowl, mix the cocoa powder and hot water together until smooth (I prepared this first before step 1). Allow to cool slightly, then add to one of the bowls of cake mixture, mixing well until evenly blended.
4) Spoon the vanilla and chocolate cake mixtures randomly into the prepared tin until all of the mixture is used up, and gently level the surface. Bake for 50 minutes to 1 hour, until the cake is well risen, springy to the touch and beginning to shrink away from the sides of the tin. Allow to cool in the tin for a few minutes, then turn out onto a wire rack, peel off the lining paper and leave to cool completely.

To make the icing, melt the butter in a small pan, add the cocoa powder, stir to blend and cook gently for one minute. Stir in the milk and icing sugar, then remove from the heat and mix thoroughly. If necessary, leave the icing on one side, stirring occasionally, to thicken. Spread the cold cake evenly with the icing, then drizzle the melted white chocolate over the top. Leave to set.

(Recipe reference: Marry Berry’s Simple Cakes by Marry Berry)

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Posted by on September 7, 2011 in Cakes, Marble Cakes


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