Step-By-Step: Marble (Slab) Cake

Delighted by the swirls in marble cakes? Ever wondered how pastry chefs manage to create that swirling effect in the cake?

We baked our virgin marble cake on our first cooking session and voila, it did turn out well – think the smell of vanilla and chocolate combined with lots of butter. Needless to say, the swirling patterns did turn out well on the surface of the cake. This is one dessert which combines aesthetic pleasure and taste!

Also just in case you were wondering why we named it marble slab cake – it’s because we halved the recipe such that the cake literally turned out as a ‘slab’ – so there you get, marble slab! Perfect with a scoop of ice cream on top!

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Ingredients for Marble (Slab) Cake: Serves 6-8

Marble (Slab) Cake

225g butter, at room temperature
225g caster sugar
4 eggs
2 teaspoon vanilla extract (omitted)
225g plain flour
2 teaspoon baking powder
50ml milk
50g cocoa powder, sifted

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Step-By-Step: Marble (Slab) Cake

Step 1: Melt the butter in the microwave

Make sure the butter is fully melted so you can whisk it easily. Remember to leave your butter at room temperature for about 1 hour before baking so you can melt it easily.

Step 2: Add in the eggs and milk into the mixture.

Add in the eggs and milk into the wet batter. Remember always to separate the wet and dry ingredients! So make your wet batter first before dealing with the dry ingredients.

Step 3: Fold in the flour and sugar.

Measure out the flour. Don’t fret if you do not have a kitchen scale – a tablespoon does the work as well. 1 tbsp = 15 grams.

Measure the sugar.

Finally, fold in the flour and sugar. Okay. At this point the aroma of the butter might have tempted you to simply ‘dump’ everything into the wet batter – you have been warned not to do so! Folding in the dry ingredients, i.e. adding them bit by bit, possibly a quarter of the total amount at each time, allows you to control the texture of the batter better (tongue twister unintended!). Then, mix well until the batter is smooth and there are no lumps.

Step 4: Make the chocolate batter.

Separate the batter you have into two equally divided portions so you can make the vanilla batter with one and the chocolate batter with the other.

Add in cocoa powder. We substituted this with milo powder.

Add in melted chocolate.

Step 5: Mix and swirl the two batters.

Add in one tablespoon of the vanilla batter and one tablespoon of the chocolate batter, and then swirl with a chopstick/skewer. Repeat until you are done with the batter.

Chocolate, vanilla, chocolate, vanilla…you are almost there!

Step 6: Bake. And enjoy.

Pre-heat oven to 180C/gas 4 and bake for 45 minutes. Then dig in!

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Tips for first-time bakers:

(1) Separate the wet and dry ingredients. In this case, the melted butter, eggs, milk and vanilla extract will go together in one bowl while the caster sugar, plain flour, baking powder and cocoa powder will go into another.

(2) Fold in the dry ingredients, rather than mix them altogether at one go. It ensures the consistency of the batter and also allows you to control the texture of the batter.

(3) Don’t worry if you do not have measuring cups/scales/any device which you deem necessary for accurate measurements. There are always substitutes in the form of tablespoons and teaspoons! Check out http://www.exploratorium.edu/cooking/convert/measurements.html if you need any guidance.

Posted by #tumtianhui

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