Wednesday, August 28, 2013

Making Super Moist Marble Cake

Last Sunday I was feeling itchy to bake a cake but didn't really know what to bake because I didn't plan ahead.

I spent my whole Sunday afternoon browsing some random cake blogs and finally, came across a blog which shares a professionally done chocolate marble cake recipe and the recipe guarantees tender and moist cake texture too! The last time I made marble pound cake, it was nice but the texture was a little heavy for my preference.

Without thinking too much, at 5pm I began baking the newly found marble cake recipe which used egg separation method and at dinner time, I finished baking the cake.

I only used half of the stated recipe so my cake's final result was kind of thin. Also, I guess I put on too much chocolate cake batter too, hence I didn't eventually produce that wonderful marbled effect that I imagined. Nevertheless, the cake surely tasted really yummy, buttery rich and super moist too even until the next day - just like what I wanted.

Super moist chocolate marble cake.

Here's the moist marble cake recipe that I used.

Super Moist Marble Cake

  • 4 Eggs, separated
  • 130gr Sugar
  • 170gr Unsalted butter, at room temperature
  • 130gr Flour
  • 1 tbs Baking powder
  • 1 tbs Milk powder
  • 1 tbs Vanilla extract
  • 1 tbs Cocoa powder

  1. Preheat oven to 160 degree.
  2. Sift flour, baking powder and milk powder. Set aside.
  3. Cream butter with electric mixer until light and fluffy.
  4. In separate bowl, whisk egg yolk and sugar until light.
  5. Slowly add the egg yolk and sugar mixture into the creamed butter and beat them with electric mixer on medium speed until everything is incorporated.
  6. In separate bowl, beat egg whites using electric mixer until stiff peaks are formed.
  7. Using a spatula, slowly fold the egg whites into the butter and egg yolk mixture
  8. Add in the dry ingredients into the cake batter until just incorporated.
  9. Take 1/4 of the cake batter and mix it well with the cocoa powder.
  10. Pour cake batter into a 7 inch cake tin already lined with parchment paper - alternating between the two mixtures.
  11. Rap the pan on the counter several times before putting it into the oven.
  12. Bake the cake for 30-40 minutes or until a tester inserted in the middle of the cake comes out clean.

Fresh from the oven.

Initially, I hesitated whether I should share this recipe or not because the look of my cake's final result was a far cry from the original blogger's recipe. Anyhow, in the near future, I plan to test this recipe again, this time using the full ingredients and see if I can achieve that good looking tall marble cake as if it was made by 5-star hotel's pastry chef!

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