MARBLE
CAKE
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300 g (10½ oz) Margarine
275 g (9½ oz) Sugar
2 tsp Vanilla sugar
½ tsp rum essence
1 pinch Salt
5 Eggs
375 g (13 oz) Plain flour
4 tsp Baking powder
About 3 tbsp juice or wine
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Use the whisk on a hand mixer or a food
processor to cream the margarine, then gradually add the sugar, vanilla
sugar, rum essence and a pinch of salt. Continue to beat until the mixture
is light and fluffy. Add the eggs as you beat (one every 30 seconds or so).
Mix and sift the flour and baking powder. Gradually add the wine or juice to
the creamed fat, beating continuously at medium speed. Only use as much wine
as necessary to give the mixture a slow dropping consistency.
Transfer two-thirds of the mixture into a
greased 22-24cm (8-9 inch) cake tin
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4 tsp cocoa powder
4 tsp sugar
2-3 tbsp wine
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Sift together the cocoa powder and sugar and
add to the remaining third of the mixture, together with the wine. Beat
until the mixture returns to a slow dropping consistency. Spread the
chocolate-coloured mixture over the light mixture and then lightly swirl
the two together with a fork to create a marbling effect
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Oven Temperatures
- Conventional oven
- Fan-assisted oven
- Gas oven
Baking time
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about 180 deg C / 350 deg F - preheated
about 160 deg C / 325 deg F - not heated
mark 2-3 (not preheated)
50 - 65 minutes
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30g(1oz)icing sugar
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Dust the cooled cake with icing sugar
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Variation
4tbsp apricot jam
(warmed and sieved)
1 tbsp water
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Bake the mixture in a 35 cm (14 inch) long
greased Swiss roll tin with 11 cm (4 inch) high sides. When cool, coat
with apricot glaze.
To make the apricot glaze put the warmed,
sieved apricot jam in a saucepan, add the water, boil and reduce
slightly. Brush the surface of the cake with the glaze.
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GOOD
APPETITE!
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Source: Dr. Oetker/ German Baking
Today - The Original / Ceres 1997
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FOOD