Marble butter cake

Marble Butter Cake for our today's breakfast. Please make sure you will only use good quality 100% pure cocoa powder for the marbelised batter. It makes a huge difference.


Marble Butter Cake
Makes 1 loaf of approx. 12 x 22 cm

Ingredients:

175g butter
160g castor sugar
3 eggs, lightly beaten
150g cake flour
1 tsp baking powder
100ml milk
25g cocoa powder, sifted
½ tsp chocolate emulco, optional


Method:

1. Preheat oven at 180 degC. Line a loaf cake tin with greaseproof paper
2. Sift flour and baking powder into a mixing bowl. Set aside.
3. Combine butter and castor sugar in a mixing bowl. Using paddle of your mixer, cream until light and fluffy. Scrape the bowl periodically for well mixing.
4. Add eggs gradually, beating well after each addition.
5. Pour in milk. Mix well. Fold in flour mixture in (2) and mix until batter is smooth.
6. Divide the mixture into 2. Add cocoa powder and chocolate emulco to one of the portions. (Note 4)
7. Drop large spoonfuls of each of the mixtures alternately into the prepared cake tin. Drag a skewer through the mixture to create a marbled efect.
8. Bake at 180 degC for 40 minutes or until skewer inserted into the centre of cake comes out clean.


Notes:
1. Make sure butter and eggs are at room temperature.
2. Scrape bowl periodically to ensure all ingredients are well mixed.
3. To prevent curdling, mixer must be at low speed when eggs are added.
4. Add 2 tbsp of milk to batter with cocoa powder if batter is dry and difficult to incorporate cocoa powder.



Marble Butter Cake for our today's breakfast. Please make sure you will only use good quality 100% pure cocoa powder for the marbelised batter. It makes a huge difference.


Marble Butter Cake
Makes 1 loaf of approx. 12 x 22 cm

Ingredients:

175g butter
160g castor sugar
3 eggs, lightly beaten
150g cake flour
1 tsp baking powder
100ml milk
25g cocoa powder, sifted
½ tsp chocolate emulco, optional


Method:

1. Preheat oven at 180 degC. Line a loaf cake tin with greaseproof paper
2. Sift flour and baking powder into a mixing bowl. Set aside.
3. Combine butter and castor sugar in a mixing bowl. Using paddle of your mixer, cream until light and fluffy. Scrape the bowl periodically for well mixing.
4. Add eggs gradually, beating well after each addition.
5. Pour in milk. Mix well. Fold in flour mixture in (2) and mix until batter is smooth.
6. Divide the mixture into 2. Add cocoa powder and chocolate emulco to one of the portions. (Note 4)
7. Drop large spoonfuls of each of the mixtures alternately into the prepared cake tin. Drag a skewer through the mixture to create a marbled efect.
8. Bake at 180 degC for 40 minutes or until skewer inserted into the centre of cake comes out clean.


Notes:
1. Make sure butter and eggs are at room temperature.
2. Scrape bowl periodically to ensure all ingredients are well mixed.
3. To prevent curdling, mixer must be at low speed when eggs are added.
4. Add 2 tbsp of milk to batter with cocoa powder if batter is dry and difficult to incorporate cocoa powder.