Craving for marble cake so this time I made it in a round spring form pan.
I like the marbling this time compared to the one I did on the 15/01/2019, Marble buttery cake. Its moist buttery and presentable wise its beautiful.
If you are looking for an easy quick and delicious dessert, this is the right dessert. With just few basic ingredients you would have it in your pantry.
250 g butter
225 g self raising flour
200 g icing sugar
200 ml orange juice, bought
6 eggs, separate yolk and white
4 Tbs cocoa powder
1 Tsp vanilla
Preheat oven 180 degree C. Greased and lined 23 cm round spring form. Beat egg whites to stiff froth, set in fridge until later.
Cream butter for 5 minutes, add sugar and beat until light and creamy. Then egg one at a time beating well each addition. Next add vanilla beat until combined.
Fold in egg whites: spoon 1 big spoon first gently mix in then the remaining. Add flour a little at a time; folding in until mixture is smooth.
When batter is well combined, spoon 4 big spoons into another bowl, add cocoa powder, and orange juice. Mix well until batter smooth and combined. Now spoon plain batter into prepared pan and alternate with chocolate cocoa powder batter.
With a small spoon, twist and swirl the batter to make marble effect. Gives a couple bangs on bench top. Baked for about 40 minutes until cooked through; skewer comes out clean. Switch off oven, leave cake in with door close for 35 minutes.
Removed from oven, place on a rack to cool 15 minutes. Remove the pan and transfer to plate to cool further. Once cool enough put cake in airtight containers until ready to serve.
Serve with brewed coffee or dessert wines.
Note: Oven temperature may vary, you might need more time or less. You can use orange rind and juice if you like and you may omit vanilla too.