This is actually a simple Marble Cake recipe but I decided to change it a little to see what the effect would be. Preparation plus baking time should not take more than 1 and 1/2 hrs and that was because I have one of those unsophisticated ovens where baking time normally takes a little longer.
125g butter, softened
150g of caster sugar
3 large egges
1 tsp vanilla essence
2 tbsp of milk powder, stirred in 100ml of warm water
225g self-raising flour, sifted
- Line a 20cm round cake tin or 17cmx17cm square cake tin with baking paper
- Preheat oven at 180°C.
- Cream softened butter with sugar until it turns creamy and pale.
- Add in the vanilla essence and mix well.
- Beat in one egg at a time. Make sure each egg is well blended into the mixture before the next one is added.
- Fold in sifted flour and milk alternately. This is to ensure that the mixture is thoroughly blended in.
- Divide the cake mixture into 3 portions and they need not be equal portions. I left most for the plain portion.
- Add melted cocoa (mix 1 1/2 tbsp of cocoa powder with 1 1/2tbsp of hot water) into one of the portions.
- For the last portion, I added a little pandan essence and green coloring.
- Pour in half of the plain mixture into the lined cake tin.
- Drop in the cocoa and pandan portion alternatively
- Pour in the rest of the plain mixture and tap the cake tin to ensure that the cake mix settles.
- Use a knife and run it through the batter a few times.
- Bake for 45mins - 50mins. Test with a toothpick or skewer to ensure cake is done.
- Remove from the oven and leave cake in the cake tin for 5 mins
- After that, remove cake from the cake tin onto a wire rack to cool completely.