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Today i deliver you the Marble cake recipe. I hope you enjoy baking this week end and share the love around with this beautiful cake.
That cake is a classic among family members, kids and friends. It is because often it brings you childhood memories of your grand ma or your mum baking that cake. This cake is also cake a bar cake because it is often baked in a long tin like a terrine. Another name for it is the “pound cake” because it was easy to remember the quantity when making it. 1 pound of sugar, 1-pound flour and of course 1-pound butter were the essentials for this cake and don’t forget 1 pound of eggs.
History of The Marble Cake:
Marble cake is come from Germany. If you do not know Germans and Austrians were some of the best bakers in the world. It is called “Marmorkuchen” in German, its origin date back from the 19th Century, 1871 to be precise. The technique of this cake is to create a marble effect with two different colours of cake mixture (batters) together.
One upon a time, Bakers used molasses, spices, raisins, currants, and even ground coffee to create the darker colour batter for the marbling effect. Nowadays, melted chocolate or cocoa powder create that dark colour.
Happy Baking and happy week end
From the Pasture:
- From the Pantry:
Always preheat your oven and check the internal temperature.
Conditioning your ingredients is important for most cake techniques:
Try to have your butter at room temperature or a little soft.
Do the same with the eggs. If they are in the fridge just put them for 10 min in warm water to bring them to room temperature.
Use a tray under your tin whilst baking to avoid over spill and dirty your oven. In addition, it makes it easier to carry it and safer.
I always use a wooden skewer to check if my cake is baked properly. It should come out very clean without moisture or batter on it.
Always cool down your cakes fully prior cutting them. If you can’t wait the cake will either crumble, break, or the steam will travel through the blade and make the cake look uncooked.
This cake batter should not be over worked, or made too fast. So, making by hands is perfect but if you use a bench top mixer, use the slow settings.
You can keep the cake up to a week or two in an airtight container. But I doubt it will last that long. Or well wrapped up to 3 months in the freezer.