
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 .
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.
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.
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.
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.
“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)
WHAT IS REQUIRED
Servings: One 4” x 8” cake
-
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
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

Processed with MOLDIV
STEPS OF PREAPRATION
-
Preheat the oven to 160 degree Celsius
-
Lightly grease an 8” x 4” baking tin preferably with a detachable base. Alternatively, line the baking tin with parchment paper..
-
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.
-
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.
For cooked dough method (Recipe 2)
- 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.
- 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.
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.
Hope you like the post today. Cheers and have a nice day.
-
For more recipes, you can refer to my RECIPE INDEX (updated as at 13 March 2015) here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts. Also follow me at INSTAGRAM or TSU, a new social network for some more personal sharing other than recipes.
-
If you are a Pinterest user and you are interested to have more recipes, you can join or follow this Pinterest Board set up by me where there are more than 2600 recipes worldwide and pinned by various bloggers: FOOD BLOGGERS AND FOODIES UNITED PINTEREST BOARD.
Comments are closed
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
Thank you
Shifu Kenneth, can omit or replace condensed milk with fresh milk for this marble cake recipe? Thank you.
Advised not as it will help the binding
thank u for sharing Kenneth!! 🙂 your the best.
Welcome . Remember don’t need to much cocoa batter .. It will not be beautiful
yummy look, hope the same can be tried with strawberry color
I believed so
Thank you very much
Sent from my iPhone
>
thank you for sharing your recipe. its very good and seems easy to make. gonna try it out soon
Hope it suits your tastebuds