Marble Cake
-
Upload
tatineni-ravi -
Category
Documents
-
view
5 -
download
2
description
Transcript of Marble Cake
Marble Cake Recipe – Free Easy Marble Butter Cake Recipe
This marble cake recipe yields a very rich butter cake. The name marble cake came about because of the chocolate batter that is swirled in plain vanilla batter, creating a chocolate-
vanilla marbled effect. This marble cake recipe is very simple to follow, and yields a deliciously rich butter cake.
Ingredients and cake tin sizes:
Round tin sizes 6 inches 8 inches 10 inches 12 inches
Square tin sizes 5 inches 7 inches 9 inches 11 inches
Butter 112g 225g 450g 900g
Castor sugar 112g 225g 450g 900g
Self raising flour 112g 225g 450g 900g
Salt a pinch a pinch a pinch a pinch
Baking powder 3/8 tsp 3/4 tsp 1 1/2 tsp 3 tsp
Eggs 2 4 8 16
Cocoa powder 1 tbsp 2 tbsp 4 tbsp 8 tbsp
Milk 3 1/2 tbsp 7 tbsp 14 tbsp 28 tbsp
Vanilla essence 1/2 tsp 1 tsp 2 tsp 4 tsp
Method:
Preheat oven to 170 degrees Celsius.
Mix cocoa powder with half of the milk and leave aside.
In a separate bowl, beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt.
In another separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
Finally add in vanilla essence and combine well. Transfer 1/3 of the batter into a separate bowl and add the cocoa mixture to it. Mix well.
Scoop the plain batter and chocolate batter alternately into a well greased and floured cake tin. Run a jam knife through the batter to get a marbled effect. Level the top and bake the cake for 45 to 50 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove cake from oven and let it cool completely before decorating it.
Mocha Cake Recipe – Free Easy Mocha Butter Cake Recipe
This mocha cake recipe yields a wonderfully soft and delicious chocolate and coffee flavoured cake. I have used coffee and cocoa in this cake to create the mocha flavour. The cake serves well with any chocolate or coffee icing and frosting.
Ingredients and cake tin sizes:
Round tin sizes 7 inches 9 inches 11 inches 13 inches
Square tin sizes 6 inches 8 inches 10 inches 12 inches
Butter 125g 250g 500g 1000g
Castor sugar 125g 250g 500g 1000g
Self raising flour 112g 225g 450g 900g
Salt a pinch a pinch a pinch a pinch
Cocoa powder 12.5g 25g 50g 100g
Baking powder 3/8 tsp 3/4 tsp 1 1/2 tsp 3 tsp
Eggs 3 5 10 20
Milk 4 tbsp 8 tbsp 16 tbsp 32 tbsp
Instant coffee granules 1 tbsp 2 tbsp 4 tbsp 8 tbsp
Method:
Preheat oven to 170 degrees Celsius.
Mix instant coffee granules with milk. Leave aside.
In a separate bowl, beat butter and castor sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt.
In another separate bowl, sift flour, cocoa powder, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with coffee-milk mixture, starting and ending with flour. Combine well.
Pour the batter into a well greased and floured cake tin. Level the top and bake the cake for 35 to 40 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove cake from oven and let it cool completely before decorating it.
Coffee Cake Recipe – Free Easy Coffee Butter Cake Recipe
This coffee cake recipe yields a rich butter cake flavoured with coffee. This cake has a rich coffee aroma and goes well with butter icing or chocolate ganache.
Ingredients and cake tin sizes:
Round tin sizes 7 inches 9 inches 11 inches 13 inches
Square tin sizes 6 inches 9 inches 11 inches 13 inches
Butter 140g 280g 560g 1120g
Castor sugar 125g 250g 500g 1000g
Self raising flour 125g 250g 500g 1000g
Salt a pinch a pinch a pinch a pinch
Baking powder 1/4 tsp 1/2 tsp 1 tsp 2 tsp
Eggs 3 5 10 20
Instant coffee granules 1 tbsp 2 tbsp 4 tbsp 8 tbsp
Milk 1 tbsp 2 tbsp 4 tbsp 8 tbsp
Hot water 1/2 tbsp 1 tbsp 2 tbsp 4 tbsp
Method:
Preheat oven to 170 degrees Celsius.
Mix instant coffee granules with hot water. Add milk and leave aside to cool.
In a separate bowl, beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt.
In another separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with the coffee mixture, starting and ending with flour.
Pour the batter into a well greased and floured cake tin. Level the top and bake the cake for 45 to 50 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove cake from oven and let it cool completely before decorating it.