Baking with Julie: Marble Cake

Last Sunday was a cold, grey day so what else to do but bake?! Feeling a bit unsure about what recipe to choose, I decided to take a look through the new cookery book I received off some of my dearest friends for  my birthday and based on the fact that I had a little cocoa powder to use up, and also that I wanted to try something new but not too adventurous, I eventually plumped for the marble cake (or chocolate and vanilla ring, if you're following the book exactly!)

Marble Cake (or Chocolate and Vanilla Ring, if you prefer)


Source: Very slightly adapted from Traditional Family Cakes (I'm pretty sure this is the same book I have, the only difference seems to be the cover design)


Ingredients

• Oil or melted butter for greasing (I used soft spread margarine instead)
• 175g plain white flour (Replaced this with self -raising and also omitted the 1 tbsp baking powder that the original recipe called for)
• 175g unsalted butter, softened (I again used soft spread margarine)
• 175g caster sugar (Substituted this with granulated sugar; to my mind there's no real difference between the two)
• 3 eggs, beaten
• 2 tbsp cocoa powder
• 2 tbsp milk
• 1 tsp vanilla extract (Didn't use as I had none in)
• Icing sugar for dusting (Omitted this step)

Method

1. Preheat the oven to 160 degrees C/325 degrees F/Gas Mark 3. Grease a baking tin (The recipe calls for a 1.5 litre/2.75 pint ring tin but I used a roasting tin instead and I'm not too sure of the actual dimensions!)
2. Sift the flour (and baking powder, if using) into a large bowl and add the butter/margarine, sugar and eggs. Beat well until the mixture is smooth. Transfer half the mixture to a separate bowl.
3. Mix the cocoa powder with the milk and stir into one bowl of mixture. (Add the vanilla extract to the other bowl, if using, and mix evenly). Spoon alternate tablespoons of the two mixtures into the prepared tin and swirl lightly for a marbled effect (The recipe suggests using a palette knife for this, I just used a spoon and it worked fine.)
4. Bake in the preheated oven for 40-50minutes, or until risen, firm and golden brown. Leave to cool in the tin for 10 minutes, then turn out and finish cooling on a wire rack. Dust with icing sugar before serving, if desired.

Serves: 12 (Or 20-24 if you cut your cake into smaller pieces like I do!!)

Overall, I was delighted with the way the recipe turned out. The marble effect really worked well and the cake tasted delicious; I really don't think it suffered for the substitutions and omissions I made at all. And I have to say my family agreed, as the cake vanished within a couple of days and there's now not a crumb to be found anywhere! And I'm hopeful that the other recipes in the book will work out as well, there's several that I intend to make over the coming weeks and months and I can't wait to share them with you all!

'Til next time...