Marble Cake using Kerlyn Ng’s method of preparation
230g unsalted butter at room temperature
160g fine sugar
2 teaspoons vanilla extract
4 eggs (65g)
200g self raising flour (sifted)
1/2 tsp salt
3 tsp cocoa powder (I used Valrhona)
Line the bottom and grease the sides of an 8″ round or 7″ square pan.
1. Cream butter with 2 tablespoons sugar until creamy then add in the flour and milk alternatively. Cream until well combined. Set aside. Use an electric hand mixer to do this for convenience. If do not have one, you’ll just have to cream it either manually or use the stand mixer and transfer it to another bowl when done, wash the mixer bowl and do the next step.
2. In your stand mixer, with whisk attachment, beat eggs and remaining sugar together until ribbon stage. When the batter drops and slowly merged with the rest of the batter, it’s ready.
3. Reduce the mixer speed to lowest and add the butter/flour mixture gradually in 4-5 portions until complete. To do the marbling effect, remove about a cup of the batter and mix in the cocoa powder.
4. Transfer into prepared pan and bake at 145C Fan mode for 55 minutes. Please follow your own oven temperature and timing.
Note: using Smeg oven, baked on 2nd level from bottom with above temperature and timing. Slight crack on the surface.