Marble Cake! Just the sound of that gets your taste-buds up and ready to go binge! You see, being an integral part of a food website opens up kitchens. Big, small, cult, newly opened, fussy- lets just say just about any. And I would never deny that although I was a fair cook from the start, being a member of TEAM SLURRPY has honed my culinary talents, not only in main course recipes but also desserts such as a recipe for marble cake! A recent conversation with the Chef of Sugartooth (you can read the recipes for baileys mousse cake here) taught me that if you are looking for volume in a marble cake recipe, feel free to add butter. But if you are looking for moisture, vegetable oil is your best friend. That’s the road to reach the best marble cake recipe!
Also that marble cake since its inception have been the most preferred teacakes around the world: if we could do a research, we are sure to infer a statistics that shows 75% of the world’s population prefer easy marble cakes as tea cakes over any other. Haha, or so do we believed.
Anyway, last Sunday we recreated this wonder, rich and moist marble cake with mocha and vanilla: try this and you’ll seriously get addicted to it.
- All purpose flour: 1 cup
- Instant roasted coffee powder: 2 teaspoon
- Eggs: 2 large
- Baking powder: 1 teaspoon
- Sugar: 2/3rd cup
- vegetable oil: 1 cup + 1 teaspoon (for greasing)
- Vanilla extract: 1 teaspoon
- Cold water: 2 teaspoon
- You’ll need two bowls, one cup & two forks.
- Beat eggs and sugar in a bowl. When creamy add vanilla.
- Pour a cup of flour and sift it well with baking powder. Mix it to the bowl with egg and sugar mixture. Mix well and gradually fold in the oil.
- Now divide the mixture into half and dissolve instant coffee powder in 2 teaspoon of water and mix it to one of the bowls. Keep aside.
- Grease a bundt pan with oil, dust it with flour and pour the batters in alternate layers. Now, with a butter knife, gently make your signature marble impression by cutting the knife through the batter gently.
Note: Please don’t be vigorous on the mixing or you might just disturb the color layers. It will taste all the same though!