Marble Cake
Over a year ago
2,177 views
Ingredients
- Large Dollop Softened Butter
- 225g Caster Sugar
- 3 Eggs
- 225g Self-Raising Flour
- 1 tbsp Milk
- Large Dollop Double Cream
- 2 tbsp Cocoa Powder
Accompaniment
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Method
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1. Heat oven to 180C/gas 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper. Beat the butter and sugar together, and then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
2. Divide the mixture between 2 bowls. Stir the cocoa powder into 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. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
3. Bake the cake for 50 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.
Just one question... What is the double cream for? there is nothing in the method that states when the double cream is used. Although the recipe does not ask for vanilla extract yet the method states that this should be added.