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Marble cake

TRADITIONAL (ABOUT 20 SLICES)

Preparation time:

about 30 minutes

Baking time: about 55 minutes

For the Bundt pan or kugelhopf mould (diameter 22 cm/9 in):

a little fat

For the sponge:

225 g/8 oz (1⅛ cups) soft margarine or butter 200 g/7 oz (1 cup) sugar 1 sachet vanilla sugar 1 pinch salt 4 eggs (medium) 275 g/9½ oz (2¾ cups) plain (all purpose) flour 3 level teaspoons baking powder about 2 tablespoons milk 15 g/½ oz (2½ tablespoons) cocoa powder 15 g/½ oz (1 tablespoon) sugar about 2 tablespoons milk

For dusting:

a little icing (confectioners’) sugar

Per slice:

P: 3 g, F: 11 g, C: 22 g, kJ: 849, kcal: 203, CU: 2.0

1 Grease the Bundt pan or kugelhopf mould. Preheat the oven:

Top/bottom heat: about 180 °C/350 °F (Gas mark 4) Fan oven: about 160 °C/325 °F (Gas mark 3)

2 To make the sponge mixture, whisk the margarine or butter in a mixing bowl using a hand-mixer with whisk attachment until soft. Add the sugar, vanilla sugar and salt little by little, whisking all the time until you obtain a smooth mixture. Whisk in the eggs, one after the other, for about ½ minute each on the highest setting.

3 Mix together the flour and baking powder and whisk briefly in two instalments on the medium setting, alternating with the milk.

4 Put two-thirds of the sponge mixture in the mould. Sift the cocoa powder and stir into the rest of the sponge together with the sugar and milk. Spoon the chocolate sponge on top of the light-coloured sponge and, using a fork, draw swirls through the two layers to create a marble pattern. Put the mould on a shelf in the bottom third of the preheated oven. Bake for about 55 minutes.

5 Leave the cake in the mould for about 10 minutes, then take it out and leave to cool on a cake rack.

6 Sprinkle the cake with icing (confectioner’s) sugar.

TIP » Add a touch of sophistication by stirring about a tablespoon of rum into the sponge mixture.

Recipe variation: To make a “tricolour” marble cake, remove 3 x 2 tablespoons sponge mixture from the main sponge mixture and “colour” them as follows. Stir 30 g/1 oz (¼ cup) ground pistachio nuts into 2 tablespoons of sponge mixture, stir 1 teaspoon cocoa powder into 2 tablespoons of sponge mixture and stir 50 g/2 oz (⅜ cup) finely chopped glacé cherries into 2 tablespoons of sponge mixture. Put the rest of the sponge mixture in the prepared mould, then spoon in the three coloured mixtures, each covering one-third of the plain sponge (photograph 1). Draw a spiral pattern through each third of plain and coloured sponge, using a fork. Bake the cake at the same temperature for about 50 minutes. Then make the icing. Mix together 200 g/7 oz (1½ cups) icing (confectioners’) sugar to make a semiliquid glaze. Divide it into three portions, then add the food colouring and cocoa to obtain red, green and brown icing. Sprinkle or coat the cake with it when cool (photographs 2 and 3).