I love butter marble cake baked in small cake size with moderate butter content. Although cake with higher butter content smells terrific, it makes a sinful indulgence. By adding milk to the batter, it helps to keep the cake moist without compromising the taste :)
Yield: one 14cm diameter round cake
All ingredients in room temperature
85g unsalted butter, softened
50g fine sugar
1/2 tsp vanilla extract
3 egg whites
35g fine sugar
3 egg yolks
85g cake flour
1/2 tsp baking powder
1/8 tsp salt
30g fresh milk
2 tsp cocoa powder
1 1/2 tsp hot water
1. Lightly coat one 14cm diameter round cake mould with butter and line with parchment paper.
2. Mix cake flour, baking powder and salt together. Set aside.
3. Mix cocoa powder and hot water into a paste. Cover and set aside.
4. Whip butter till pale. Add in sugar and continue to whip till light and creamy. This takes about 5 minutes.
5. Beat egg whites in a clean and grease-free mixing bowl till frothy. Gradually add the sugar and beat till firm peaks formed.
6. Gradually add in the egg yolks, one by one.
9. Sieve in 1/3 of the flour mixture from (1) into the batter. Fold in the flour using a spatula.
Do not over mix. It's okay to have streaks of unmixed flour as the subsequent mixing will do away with it.
Add in 1/2 of the fresh milk.
Finish up the remaining flour mixture and milk by adding them alternatively.
Pour the butter-egg batter and cocoa batter in alternative pattern into the lined cake mould.
11. Run a stick or chopstick in spiral motion to create a swirl pattern.
12. Bake in the lower rack of a pre-heated oven at 170 degree Celsius for about 35 to 40 minutes, or till an inserted skewer came out clean.