Friday,22 February, 2019
Current issue | Issue 1404, (2 - 8 August 2018)
Friday,22 February, 2019
Issue 1404, (2 - 8 August 2018)

Ahram Weekly

Vanilla and chocolate moist marble cake

Yields approx.15 servings

3 cups All-purpose flour
5 large eggs (whole, at room temperature)
2 tsp vanilla essence
1 cup whole milk (room temperature)
2 cups castor sugar
1 cup vegetable oil
2 tbsp raw cocoa powder (sugarless)
1 tbsp instant coffee (blended in 2 tbsp of water)
Rind of one lemon
1 tsp vinegar
1/4 tsp salt
1/4 tsp sodium bicarbonate
2 tsp baking powder

Butter-grease a bundt pan of 15 cup capacity. Line bottom and around edges with parchment paper, allowing it to be higher than the bowl edges; to avoid over flowing of the batter. Lightly grease lining with butter. Heat the oven at 190 degrees Celsius. In a stand mixer bowl, add the eggs and the salt. Beat on low speed to mix, then increase the speed to very high and beat until foamy. On same highest speed, add sugar gradually. Keep beating for ten minutes until creamy and fluffy. Add vanilla and lemon rind. Beat on medium speed only for a few moments; to integrate and incorporate. Add the milk. Beat on medium speed to mix well; only for moments lest the air into the eggs should escape. Add oil on same speed and beat only for moments to integrate. Now remove the bowl from the stand mixer or remove your electric hand mixer. Add baking powder to flour and mix them well. By means of a silicone spatula, mix flour with batter; adding it gradually over three or four batches. Mix swiftly, gently and from downwards to upwards; until well incorporated. Add vinegar to sodium bicarbonate. When effervescing; add it to batter and blend it gently within.

Pour three quarters of batter quantity into prepared bundt pan. Sieve cocoa powder over remaining batter and blend it in with a spatula. Blend in the instant coffee. Pour amount of brown batter over the white amount. By means of a long wooden skewer, make haphazard lines on top with its tip; to marble the mixture. Bake in preheated oven; middle shelf, for about 60 to 75 minutes. Remove and allow to cool off for sometime, in order to enable the peeling of the parchment paper. When completely cooled off, slice and serve.

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