Showing posts with label marble cake. Show all posts
Showing posts with label marble cake. Show all posts

Monday, 17 September 2012

chocolate and vanilla sponge marble cake

one of two cakes, and this is all that's left after a day
Marble cake, the mingling of vanilla with chocolate in random swirls. It looks fancy, tastes great, and is easy to make. Which is just as well, because I keep getting asked to make it. You need a little bit of organisation and two mixing bowls. I like making it in loaf tins, it's easier to slice, and I don't add any icing, there's enough going on without it. Maybe a light dusting of icing sugar, if you must.

I make a large batch, three good sized bread tins, lined with baking parchment. You spoon in some vanilla, followed by some chocolate and maybe a bit more vanilla, then you run a knife through it in a figure of eight. Don't stir it too much, it's nice if the two flavours aren't muddled up too much. The chocolate has a little spike of coffee, that makes it the perfect partner for a demitasse, or something longer if you prefer.

Recipe

makes 3 large loaves - line three large tins with baking parchment (crumple it up thoroughly to make it sit into the tins, or use pre-shaped parchment

vanilla sponge
150g sr flour
50g plain flour
1 tsp baking powder
200g fat, marg or butter
150g castor sugar
3 eggs
1 tsp vanilla
3 tbsp warm water

chocolate sponge
150g sr flour
50g pure unsweetened cocoa (sieved) including 1 tbsp instant coffee
1 tsp baking powder

200g fat, marg or butter
150g castor sugar
3 eggs
1 tsp vanilla

3tbsp warm water


  • put all the ingredients for each sponge into two separate bowls
  • beat together the vanilla spone, until well mixed (I use an electric whisk), adding the warm water at the last moment
  • beat together the chocolate sponge until well mixed, adding the warm water last
  • put three spoonfuls, spaced apart in each tin of the vanilla mixture
  • fill the gaps with three spoonfuls of the chocolate mixture
  • keep adding more spoonfuls alternately, until the mixture is all used up
  • swirl a knife through each tinful of mixture in a figure of eight
  • cook for around 30m at 160 degrees, or until a skewer, inserted, comes out clean