Marble Butter Cake
Butter cake is a must-learn cake for baking beginners, it is easy to make and is less likely to fail.
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Equipment
- 1 square baking pan 8" (20 cm)
Ingredients
- 280 g low protein flour (cake flour) 2 cups
- 1 tsp baking powder
- 250 g butter (salted, softened)
- 100 g fine granulated sugar ½ cup
- ½ tsp salt
- ½ tsp vanilla essence optional
- 4 egg yolks grade A
- 120 ml milk ½ cup
- 10 g cocoa powder 1 tbsp + 2 tsp
For meringue:
- 4 egg whites grade A
- 100 g fine granulated sugar
Makes: 8 x 8inch rectangle
Instructions
- Mix and sieve together baking powder and low protein flour.
- Combine butter, sugar, salt and vanilla in a mixing bowl, then beat over medium speed until light and fluffy.
- Add in egg yolks gradually, beat until fully combined before adding another.
- Add in ¼ part of sieved flour, mix until combined.
- Add in ¼ part of milk, mix until combined.
- Repeat the same steps until all flour and milk have been added, the continue folding until the batter is well mixed.
- Preheat oven to 160°C/320°F (you may add a tray of water in the oven to increase the humidity, which can help preventing the cake surface from cracking).
- In another clean mixing bowl, whisk egg whites until soft peak.
- Add in sugar gradually, continue whisking until stiff peak (the peaks will point straight up and hold).
- Continue whisking slowly for 1 minute to reduce the size of air bubbles (to reduce the holes in cake).
- Add ⅓ part of meringue to batter, mix gently using balloon whisk.
- Divide the remaining meringue into 2 batches, fold in gently using rubber spatula until well mixed.
- Take out 300 g of batter, sieve in cocoa powder and mix well.
- Pour plain batter and cocoa batter alternatively into an 8″ (20-cm) square baking pan (greased and lined).
- Swirl the batter using icing spatula to create a marble effect, then drop the baking pan on table for 3-4 times to burst large air bubbles.
- Bake at 160°C/320°F for 45 minutes, then increase to 180°C/355°F and continue baking for 10-15 minutes, or until fully cooked. (Reminder: The heat for different oven is different, the suggested time is only for reference, adjust the baking time base on your oven if necessary.)
- The cake is done when the wooden stick inserted in the center of the cake comes out clean.
- Let the cake cools in the baking pan for 10 minutes before unmoulding.
- After unmoulding, let the cake cools on wire rack for 30-35 minutes before serving.
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Notes
This recipe yields an 8-inch square cake divided into 24 slices.
The nutritional value for reference is for 1 slice of cake.
Nutrition (per serving)
Calories: 166kcalCarbohydrates: 17gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 55mgSodium: 145mgPotassium: 40mgFiber: 0.4gSugar: 9gVitamin A: 312IUCalcium: 25mgIron: 0.3mg
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