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Marble Cake Recipe

Written on Tuesday, February 7, 2017 | 3:36:00 PM




Serves : 12 servings 
Preparation time : 50 minutes
Start to Finish: 2 Hours 35 Minutes

Ingredients : 
CAKE
- 2¼ cups all-purpose flour or 2½ cups cake flour
- 1⅔ cups sugar
- 3½ teaspoons baking powder
- 1 teaspoon salt
- ⅔ cup shortening
- 1¼ cups milk
- 1 teaspoon vanilla or almond extract
- 5 egg whites
- 3 tablespoons unsweetened baking cocoa
- ⅛ teaspoon baking soda

FROSTING
- 2 egg whites
- ½ cup sugar
- ¼ cup light corn syrup
- 2 tablespoons water
- 1 teaspoon vanilla

Preparation Method :
1) Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour.

2) In large bowl, beat flour, 1⅔ cups sugar, the baking powder, salt, shortening, milk and 1 teaspoon vanilla with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Add 5 egg whites; beat on high speed 2 minutes, scraping bowl occasionally.

3) Remove 1¾ cups of the batter to small bowl. Pour remaining batter into pan. Add cocoa and baking soda to batter in bowl; mix well. Drop chocolate batter by tablespoonfuls randomly onto white batter; cut through batters with knife for marbled design.

4) Bake 40 to 45 minutes or until toothpick inserted in center comes out clean or cake springs back when touched lightly in center. Cool completely in pan on cooling rack, about 1 hour.

5) Meanwhile, let 2 egg whites stand at room temperature for 30 minutes. In medium bowl, beat egg whites with electric mixer on high speed just until stiff peaks form.

6) In 1-quart saucepan, stir ½ cup sugar, the corn syrup and water until well mixed. Cover; heat to rolling boil over medium heat. Uncover; boil 4 to 8 minutes, without stirring, to 242°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. (For an accurate temperature reading, tilt the saucepan slightly so mixture is deep enough for thermometer.)

7) Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add 1 teaspoon vanilla. Beat on high speed about 10 minutes or until stiff peaks form. Frost cake. Store loosely covered in refrigerator.

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