I grew up eating marble cake. Its almost a comfort food for me - warm, spongy marble cake fresh out of the oven being served with Maltova when I am back from school. Ah, bliss.
Amma baked pretty often when I was a kid so I don't remember us buying this from outside during the early years of my childhood. When I started college, a family friend opened up a bakery called Johns and Pauls. They sell the best marble cake in Kottayam - hands down. Since they opened shop, I don't think we've made this at home.
Marble Cake Recipe
Makes an 8"bundt cake
Source: Sanjeev Kapoor's Cakes and Bakes
Ingredients:
2 cups maida or all purpose flour
2 tsp baking powder
A pinch of salt
1 1/4 cup powdered sugar
100gm (just under 1/2 cup) butter
2 eggs
1 tsp vanilla extract
1 cup milk (any fat content)
2 tbsp cocoa powder
How I Made It:
1. Preheat oven to 180C/ 350F
2. Grease a cake tin of choice. I used my silicon bundt pan.
3. Place the flour, baking powder, salt, sugar, butter, eggs, vanilla essence and milk in a bowl. Beat slowly to moisten, then beat with an electric mixer (or vigorously by hand) at medium speed for about two minutes until smooth.
4. Reserve three-fourth cup batter and pour the remainder into the tin. Stir cocoa into the three-fourth cup reserved batter. You can add cocoa to more of the batter depending on which flavour you want dominating.
5. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to give it a marble effect. Bake for thirty to forty minutes. Remove from the oven and transfer to a wire rack to cool.
Amma baked pretty often when I was a kid so I don't remember us buying this from outside during the early years of my childhood. When I started college, a family friend opened up a bakery called Johns and Pauls. They sell the best marble cake in Kottayam - hands down. Since they opened shop, I don't think we've made this at home.
Marble Cake RecipeMakes an 8"bundt cake
Source: Sanjeev Kapoor's Cakes and Bakes
Ingredients:
2 cups maida or all purpose flour
2 tsp baking powder
A pinch of salt
1 1/4 cup powdered sugar
100gm (just under 1/2 cup) butter
2 eggs
1 tsp vanilla extract
1 cup milk (any fat content)
2 tbsp cocoa powder
How I Made It:
1. Preheat oven to 180C/ 350F
2. Grease a cake tin of choice. I used my silicon bundt pan.
3. Place the flour, baking powder, salt, sugar, butter, eggs, vanilla essence and milk in a bowl. Beat slowly to moisten, then beat with an electric mixer (or vigorously by hand) at medium speed for about two minutes until smooth.
4. Reserve three-fourth cup batter and pour the remainder into the tin. Stir cocoa into the three-fourth cup reserved batter. You can add cocoa to more of the batter depending on which flavour you want dominating.
5. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to give it a marble effect. Bake for thirty to forty minutes. Remove from the oven and transfer to a wire rack to cool.
Here's one cake that's delicious without any frosting!
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