Classic Marble Cake (古早味云石蛋糕) 34
Classic Marble Cake (古早味云石蛋糕)

Classic Marble Cake (古早味云石蛋糕)

Updated post on 12 April, 2017

In view of the current changes in the taste buds for lighter and fluffier cake, I have decided to upload a new recipe using a different method of preparation. It is the cooked dough method .

Classic Marble Cake (古早味云石蛋糕)

One of the advantages of cooked dough method is the cake is moister and can be sliced beautifully. In addition, it is fluffier and lighter. 

Classic Marble Cake (古早味云石蛋糕)

INTRODUCTION

When I was young, there are not many choices of cakes. “Butter” cake baked using margarine such as Planta was very common and another variation to the so called butter cake was marble cake with part of the batter being added cocoa powder. This cocoa portion was placed next to the beige better so as to create a visual effect of the cake resembling marble design.

Classic Marble Cake (古早味云石蛋糕)

Subsequently,  bakers start to use the same concept but layer the two batter alternately such that design looks like the stripes in a zebra. So essentially, be it zebra cake or marble cake, they are essentially the same thing. Of course, subsequently, people start to improvise the texture of the cake by using egg separation matter and increase the butter content such that the cake are fluffier and “moister” and best of all, they hope to achieve a flat top cake that is currently a craze now.

Classic Marble Cake (古早味云石蛋糕)

This is my own recipe that is nothing to shout about. As a respect to traditional recipe, I have purposely use direct creaming method. In order to suit the current taste buds, the butter content had slightly increased but trust me,  the butter content is still much less than the current trendy butter cake. It had a rather light texture if creaming is correct and I honestly do believe it will suit the current taste buds.

Classic Marble Cake (古早味云石蛋糕)

“A marble cake is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter.[1] It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate. Other possibilities are strawberry or other fruit flavours, or (particularly in marbled coffee cakes) cinnamon and/or other spices.The first print references to marble cake begin appearing in the last quarter of the 19th century. One popular variation of this recipe during Victorian times was “Harlequin cake,” which was baked with checkerboard patterns. Early recipes used molasses and spices to achieve the dark-coloured batter” (Source: http://en.wikipedia.org/wiki/Marble_cake)

Classic Marble Cake (古早味云石蛋糕)


WHAT IS REQUIRED

Servings: One 4” x 8” cake

Classic Marble Cake (古早味云石蛋糕)

  • 200 grams of butter, softened at room temperature
  • 200 grams of self raising flour, sifted
  • 150 grams of white sugar
  • 50 grams of condensed milk
  • 50 grams or ml of fresh milk
  • 4 eggs
  • 1.5 tablespoons of cocoa powder

Classic Marble Cake (古早味云石蛋糕)

Recipe 2 Cooked -Dough Method

Egg yolk portion 

  • 200 grams of butter, softened at room temperature
  • 200 grams of cake flour, sifted 
  • 50 grams of condensed milk
  • 50 grams or ml of fresh milk
  • 1.5 tablespoons of cocoa powder
  • 4 egg yolks

Meringue portion 

  • 4 eggs whites 
  • 150 grams of white sugar
Classic Marble Cake (古早味云石蛋糕)

Processed with MOLDIV


STEPS OF PREAPRATION

  • Preheat the oven to 160 degree Celsius

Classic Marble Cake (古早味云石蛋糕)

  • Cream the butter, condensed milk and sugar until light and fluffy, add in eggs and beat until well combined. Eggs should be added one by one and scrap the bottom of the bowl to ensure no unmixed egg settled at the bottom of the mixing bowl.

  • Sift in 1/3 of the self raising flour, milk and use the spatula to quickly fold in the flour.. Continue with the remaining 2/3 until all the flour  and fresh milk are added.

Classic Marble Cake (古早味云石蛋糕)

  • Transfer 1/3 of the batter out , sift in the cocoa powder. use a spatula to fold until well combined. Use a tablespoon to scope 2 tablespoons of beige batter to baking tin and follow by 1 tablespoon of the cocoa batter. Perform the same until all the batter have finished. Knock the baking tin against the table 2-3 times to force out any trapped air bubbles. Use a spatula to level the top. Bake in the pre-heated oven of 160 degree Celsius for 40-50 minutes or until a skewer inserted comes out clean. Cool completely before slicing.

Classic Marble Cake (古早味云石蛋糕)

For cooked dough method (Recipe 2)

Classic Marble Cake (古早味云石蛋糕)

  • Melt the butter over the stove. Once it is nearly boiling, off the heat. Add the flour and stir until well combined. LET IT COOL COMPLETELY BEFORE PROCEEDING TO THE NEXT STEP. To expedite the process, you can put it under the fan for faster cooling.
  • Add the condensed milk, fresh milk and egg yolks one by one. Stir until well combined. Set aside.
  • In a clean mixing bowl, add the egg white. Beat until slightly foamy and add the cream of tartar. Continue to beat at high speed and add sugar tablespoon by tablespoon. Once it reaches soft to firm peak, off the machine. The meringue should be glossy and shall be able to stand on its own. If you invert the mixing bowl, all the meringue shall stay intact in the mixing bowl and not flow down.

Classic Marble Cake (古早味云石蛋糕)

  • Transfer 1/3 of the meringue to the egg yolk better. Fold lightly and swiftly in one direction with a spatula. Once it is well mixed, add the another 1/3 of the meringue and perform the same. Once the final portion of meringue has been added and well mixed, transfer about 1/3 of the batter to another bowl. Add cocoa powder, stir until well mixed.
  • Use a tablespoon to scope 2 tablespoons of beige batter to baking tin and follow by 1 tablespoon of the cocoa batter. Perform the same until all the batter have finished. Knock the baking tin against the table 2-3 times to force out any trapped air bubbles.
  • Bake in the pre-heated oven of 160 degree Celsius for 40-50 minutes or until a skewer inserted comes out clean. Cool completely before slicing.

Classic Marble Cake (古早味云石蛋糕)


CONCLUSION

This is definitely not a difficult recipe and the beauty of the cake is based on how you design or overlap the beige and cocoa batter. Remember that to create a nice visual effect, the cocoa batter shall not be too much. It is best that the cocoa batters are isolated by the beige batter instead linking to each other.

Classic Marble Cake (古早味云石蛋糕)

Hope you like the post today. Cheers and have a nice day.

Classic Marble Cake (古早味云石蛋糕)


Classic Marble Cake (古早味云石蛋糕)


  1. hi, the marble effect is pretty, especially the last picture where you put the slices side by side. Looks like a expensive Persian carpet. thanks for all the wonderful post and sharing of your recipes on such frequent basis.
    regards
    kit

  2. Shifu Kenneth, can omit or replace condensed milk with fresh milk for this marble cake recipe? Thank you.

  3. thank u for sharing Kenneth!! 🙂 your the best.

  4. yummy look, hope the same can be tried with strawberry color

  5. Betty Ephie Kho

    Thank you very much

    Sent from my iPhone

    >

  6. thank you for sharing your recipe. its very good and seems easy to make. gonna try it out soon

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