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Marble Cake

by - Monday, July 14, 2014


Marble Cake Recipe at Badgertails.com

So today I've got possibly my favourite ever cake in recipe form for you all! I've always loved marble cake, and after being reminded just how much in France (I ate a LOT of it) I decided to make my own.


I will warn you, this recipe makes somewhat of a large cake. The (inconveniently large) loaf tin I have measures 6" x 12" and is about 4-5" deep, so I doubled my cake mixture to keep it in proportion.

Needless to say, my family have now been given rather a lot of cake and I'm gnawing my way through it quite nicely!

If you have a more standard sized loaf tin, I would recommend halving the marg, sugar, eggs and flour, which will give you a smaller loaf. Then simply just divide it between two bowls and add in the cocoa to one of them.


  Marble Cake  
Don't forget to refer to my Conversion Chart for your temperatures and weights.


Marble Cake Recipe at Badgertails.comMakes 10-12 large slices
Prep 30 mins
Cook 1 hour 10 mins

What you will need:
12 oz margarine
12 oz caster sugar
6 eggs
12 oz self-raising flour

1 tsp vanilla extract
2 heaped tbsp cocoa powder





















What to do:

Preheat your oven to 160°C and grease your loaf tin.


Cream 6 oz of the sugar and 6 oz of the margarine together with an electric whisk or wooden spoon until combined and fluffy.

In a separate bowl, beat 3 of the eggs. Then, with the electric whisk set on low, carefully pour the eggs into the sugar and marg, a bit at a time, ensuring each dash is well mixed in before adding more egg. Add in the vanilla extract and mix one last time to combine.

Next, sift in 6 oz of the flour in stages, gently folding into the mixture as you go, using a wooden spoon or spatula.

Transfer the mixture to a bowl and put aside.

Repeat this process with the remaining sugar, margarine, eggs and flour, but add in the cocoa powder when sifting in the flour.

Using two spoons and alternating between the two colours, spoon parts of each cake mix into the tin, layering upwards if needed. Tap the base of the tin on the worktop a few times to release any air bubbles. 



Then, with a skewer, swirl the cake mixtures into each other as much as you like. Pop on the middle shelf of the oven and bake for 1 hour and 10 minutes or until a knife pushed into the centre comes out clean.

If you're making halving the recipe to make a smaller cake, cook for 30-40 minutes or until a knife pushed into the centre comes out clean. 


Lastly, run a knife around the outside of the cake and carefully turn out onto a wire cooling rack.



Have a wonderful week!

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