Tuesday, June 18, 2013

Recipe: Marble Cake *whole egg method*

This is actually my first bake after coming back from Korea so I wanted to just bake something simple. This recipe is actually for zebra cake. However. I screwed the pattern halfway and decided to 'save' it by turning it into a marble cake instead. Which surprising comes out to a pretty marbling effect. However, I'm still going to share the recipe with everyone because the cake was really moist and delicious (my mum even requested me to make another one the next day). 

4 large eggs
1 cup sugar
1 cup soymilk 
1 cup vegetable oil
1 tsp vanilla extract
2 cups all purpose flour
1 tbsp baking powder
1/4 tsp salt
2 1/2 tbsp cocoa powder

1. Preheat oven to 180C. Line a 6-inch round cake pan.
2. In a large bowl, beat rhe eggs and sugar until mixture is light and creamy. Stir in soymilk, vegetable oil, and vanilla extract.
3. In another bowl, mix flour, baking powder and salt. Pour into wet ingredients and whisk to combine. 
4. Pour about half of the vanilla batter and transfer into a bowl. Sift cocoa powder over the bowl and whisk until fully incorporated (you now have a vanilla and chocolate batters).
5. Put 3 tbsp of vanilla batter into the center of the pan and let it spread slightly on its own. Put 3 tbsp of chocolate batter in the center of the vanilla (it will push out the other batter and spreads itself). 
6. Alternating spoonfuls of the two batters, repeat until all the batters have been used up.
7. Bake for 40 mins or when the tester comes out clean.
8. Let the cake cool on to a wire rack before slicing.

PS: As mentioned this recipe should yield a beautiful zebra cake. However I messed up the pattern. So using a chopstick, I created a spiderweb pattern to form the marbling. 

The end product. I call this a beautiful mistake. :P



  1. What's the difference between this cake and http://herfelicity.blogspot.sg/2013/03/recipe-mable-cake.html? Cause the recipe is slightly different too :S

    1. Hi!:) This recipe is using 'whole egg' method, while my previous recipe used 'separate egg' method. Both was good I would say, just that whole egg method is less sweet and denser (separate egg method produces more fluffy and light cake). So it all depends on what type of cake texture you would prefer. :)

  2. The cake is flat when I baked it. What is the reason for it? Thanks (:

    1. Hi!:)

      I suspect you may have over-mixed in step 3 such that the egg batter has deflated.