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A marble cake is nothing more than one consisting of two mixtures of different colors and, in appearance, having veins similar to marble. It’s tempting to look at – especially for kids of any age – and can be used to make a pretty cake with the filling and topping just as the gods intended it: it’s made with cream cheese, butter, and a little icing. Can range from sugar mixture to melted chocolate. This sauce that makes almost everything taste better without more or two ingredients.
Today we have the classic chocolate and vanilla, but it doesn’t have to be this way, you can make an infinite number of mixes. Some ideas: Pumpkin and chocolate, white chocolate and matcha, banana and chocolate, tea and vanilla, coconut and lemon, red velvet and vanilla, dark chocolate and orange, etc.
Making a marble cake is no more secret than making a simple cake. For those that contain cocoa, it’s important to check that the final mixture has a similar consistency, so that after cooking, some parts are no drier or harder than others. Keep in mind that the quantities in this recipe are designed for a 24cm long pan: if you use another – something you can make without a problem – just keep in mind that cooking times may vary. .
Difficulty
Absolutely zero.
Component
- 200 grams white sugar
- 3 eggs
- tsp vanilla essence
- 200 g whipping cream
- 200 grams mango wheat flour
- 45 grams unsweetened cocoa powder
- 15 grams chemical booster
- tsp salt
Preparation
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Preheat the oven to 180ºC. Grease and flour a 24cm long mold (you can use another size long or round mold, keeping in mind that the cooking time will vary).
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In a bowl, beat eggs with sugar until doubled in volume and light and fluffy.
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Add cream and vanilla essence. Hit another couple of minutes.
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In another bowl, sift together all purpose flour, chemical booster and salt. Add to smoothie little by little and incorporate with envelope movements.
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Divide the mixture into two equal parts in two bowls and add cocoa to one of them. If the vanilla mixture is too runny, add a tablespoon of flour until it becomes a denser consistency.
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Pour the mixture into the molds alternately and bake for about 45 to 50 minutes. To see if it is ready, prick it with a toothpick or knife and check if it comes out dry. Unmold once cool.
If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, report it to the Cook Ombudsman by sending an email to defendercomdista@gmail.com.
