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A marble cake is a cake with streaked or mottled appearance achieved by very lightly blending light and dark batter .it can be mixture of vanilla and chocolate cake.. In which case it is mainly vanilla, with streaks of chocolate. Other possibilities are strawberry or other fruit flavors,or in marbled in coffee cakes ,cinnamon or other spices.
The first print references to marble cake begin appearing in the last quarter of the 19th century. One popular variation of this recipe during Victorian times was "Harlequin cake" which was baked with checkerboard pattern . Early Recipes used molasses and spices to achieve the dark-colored batter.
Marble cake called Marmorkuchen in German originated in Germany , the technique of this cake is to create a marble effect with two different colors of cake batters together ,spices ,raisins, currants ,and even coffee was originally used to create the darker color batter for the marbling effect. German immigrants that came to America before the civil war brought with them the tradition of marble cake.
After world war 2 ,as more German Jewish immigrants came to America, more Jewish bakeries opened featuring marble cakes and other German style pastries and baked goods .in New York Jewish bakeries, marble cakes had distinct hint of almond flavoring and the cakes were baked in loaves with chocolate icing.
The popularity of marble cake continued through the 1970s and 1980s then interest to drop as many Jewish Baker's started to retire and Americans became interested in other styles of baking.
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Our recipe for today is : Chocolate marble cake
The ingredients :
225 g butter, softened
225 g caster sugar
4 eggs
225 g self raising flour
3 tbsp milk
1 TSP vanilla extract
2 tbsp cocoa powder.
marble cake 💕
A marble cake is a cake with streaked or mottled appearance achieved by very lightly blending light and dark batter .it can be mixture of vanilla and chocolate cake.. In which case it is mainly vanilla, with streaks of chocolate. Other possibilities are strawberry or other fruit flavors,or in marbled in coffee cakes ,cinnamon or other spices.
The first print references to marble cake begin appearing in the last quarter of the 19th century. One popular variation of this recipe during Victorian times was "Harlequin cake" which was baked with checkerboard pattern . Early Recipes used molasses and spices to achieve the dark-colored batter.
Marble cake called Marmorkuchen in German originated in Germany , the technique of this cake is to create a marble effect with two different colors of cake batters together ,spices ,raisins, currants ,and even coffee was originally used to create the darker color batter for the marbling effect. German immigrants that came to America before the civil war brought with them the tradition of marble cake.
After world war 2 ,as more German Jewish immigrants came to America, more Jewish bakeries opened featuring marble cakes and other German style pastries and baked goods .in New York Jewish bakeries, marble cakes had distinct hint of almond flavoring and the cakes were baked in loaves with chocolate icing.
The popularity of marble cake continued through the 1970s and 1980s then interest to drop as many Jewish Baker's started to retire and Americans became interested in other styles of baking.
100-Pack: Glow in the Dark Garden Pebbles $7.99 Free Shipping
Our recipe for today is : Chocolate marble cake
The ingredients :
225 g butter, softened
225 g caster sugar
4 eggs
225 g self raising flour
3 tbsp milk
1 TSP vanilla extract
2 tbsp cocoa powder.
The method:
First heat oven to 180C/ gas 160C/gas 4 Grease a 20cm cake tin and line the bottom with a circle of grease-proof paper. If you want to make life easy ,simply put all the ingredients except the cocoa powder into a food processor and whizz for 1-2 minutes until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
Then.. Divide the mixture between 2 bowls. Stir the Cocoa powder into the mixture in one of the bowls.
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Take 2 spoons and use them to Dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up Tap the bottom on your work surface to ensure that there aren't air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
Bass the cake for 45 to 55 minutes until a skewer inserted into the center comes out clean. Turn out onto a cooling rack and leave to cool .will keep for 3 days in an airtight container or freeze for up to 3 month.
First heat oven to 180C/ gas 160C/gas 4 Grease a 20cm cake tin and line the bottom with a circle of grease-proof paper. If you want to make life easy ,simply put all the ingredients except the cocoa powder into a food processor and whizz for 1-2 minutes until smooth. If you prefer to mix by hand, beat the butter and sugar together, then add the eggs, one at a time, mixing well after each addition. Fold through the flour, milk and vanilla extract until the mixture is smooth.
Then.. Divide the mixture between 2 bowls. Stir the Cocoa powder into the mixture in one of the bowls.
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Take 2 spoons and use them to Dollop the chocolate and vanilla cake mixes into the tin alternately. When all the mixture has been used up Tap the bottom on your work surface to ensure that there aren't air bubbles. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
Bass the cake for 45 to 55 minutes until a skewer inserted into the center comes out clean. Turn out onto a cooling rack and leave to cool .will keep for 3 days in an airtight container or freeze for up to 3 month.
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