Marble Loaf Cake

The Marble Loaf Cake Recipe For a twist on a classic sponge mixture, divide the batter in two and flavor half with cocoa before mixing them together for a wonderful marbled effect.

12 tbsp unsalted butter, softened, plus extra for greasing
1 cup all-purpose flour, plus more for dusting
¾ cup sugar
3 large eggs, at room temperature
1 tsp pure vanilla extract
1 tsp baking powder
½ tsp salt
¼ cup cocoa powder

1 Preheat the oven to 350°F (180°C). Grease the loaf pan and dust with flour.

2 Cream the butter and sugar in an electric mixer or with an electric hand mixer until fluffy, about 2 minutes. Add the eggs one at a time, beating very well between additions. Add the vanilla extract, and beat for another 2 minutes until bubbles appear on the surface. Sift in the flour, baking powder, and salt. Mix on low just until smooth.

3 Divide the batter evenly between 2 bowls. Sift the cocoa powder into 1 of the bowls and fold in gently. Pour the vanilla cake batter into the loaf pan, then top with the chocolate batter. Using the end of a wooden spoon, a knife, or a skewer, swirl the 2 mixtures together, creating a marbled effect.

4 Cook for 45–50 minutes. Leave to cool slightly, then turn out on to a wire rack. STORE The cake will keep in an airtight container for 3 days.

Marble Loaf Cake
Marble Loaf Cake
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