Marble Butter Cake


Been craving for some cake to go with my coffee when the weather starts to get cold, so decided to give this no fail Mrs Ng SK butter cake recipe a twist by making into a marble cake instead.
I also add another 10g of milk so that batter are easier to mix.
For a good butter cake, the brand of butter you use does make a differnt in the outcome of the cake. Just only recently. I fall in love with Capel Traditional Churned Butter and it tastes so good even on its own 😁.

Ingredients

4 large eggs

250g salted butter, softened at room temperature (I use Capel Traditional Churned Butter)

150g caster sugar

200g self raising flour, sifted.

70g fresh milk

1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)

50g caster sugar (for egg white)

10g cocoa powder, sifted


Method:

1. Preheat oven at 170°C

2. Line the base of a 8 inch square pan and grease the sides 

3. Separate the eggs white and egg yolk, put the egg white into a mixer bowl and the egg yolk into a small bowl


4. Use a K-beater, speed 6, cream butter and 150gm sugar until pale and fluffy. Put in vanilla essence and and beat for a while. Put in egg yolks one by one and beat well after each addition.


5. Put in half the flour and mix on speed 2 until incorporated. Put in milk in 2 additions and mix until well incorporated. Mix in balance of flour.


6. Transfer 200g of the batter into a bowl, and add in the cocoa powder and mix well


7. Use a ballon attachment, beat egg whites in speed 6 until soft peaks


8. gradually add 50gm sugar and beat until stiff. 


9. Use a spatulas and add 50g of the egg whites into the cocoa batter and mix till very well. (It will be very thick)


10.  Fold in gently with the remaining egg whites into the white batter 


11. Use half of the cocoa batter and place spoonfuls of cocoa batter around the the sides and middle of the cake.


12. Pour in half of the white batter around the cocoa batter, use a chopstick to make circulate motions to create swirls 


13. Repeat for the remaining coca batter and white batter, use a spatula and smooth the top


14. Bake for 30 minutes then reduce to 150°C for another 15 mins or until skewer comes out clean.  Let it stand in the mould for 5 min, then unmould and leave it to cool completely.

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