Wednesday, January 6, 2010

Marbled Ring Cake

Found this recipe in my newly bought cookbook entitled 500 Cakes and Bakes by Martha Day. It was supposed to have a good marbling effect, unfortunately due to mine unskilled hands.. the pictures are the end result. The chocolate mixture have all moved to one side only..ermmsss. However, marbling effect aside, the cake is really simple to prepare and tasteful to boot. As always i am not a regimented follower, thus I alter the recipe a little to suit my taste.


Marbled Ring Cake

115g plain chocolate

3 cups all purpose flour

1 tsp baking powder

½ baking soda

250g butter, soften

2 cups caster sugar

1 cup buttermilk

6 eggs

1 tbsp vanilla essence

Method

1. Preheat the oven to 180 Celsius. Line and greased a 10inch tube tin.

2. Melt the chocolate using double boiler, stirring occasionally. Set aside.

3. Sift together baking powder, baking soda and flour. Cream butter, sugar and vanilla essence until light and fluffy. Add the eggs one at a time. Beat thoroughly after each addition.

4. Using a metal spoon fold in the flour alternately with the buttermilk. Stir until just combined, the mixture should be smooth.

5. Divide the mixture into two bowls. Stir the melted chocolate into one bowl and mix well.

6. Spoon these two mixtures alternately into the ring tin, swirl the mixture with a skewer to create the marble effect.

7. Bake the cake for 50 minutes or until skewer inserted into centre of cakes comes out clean. Leave for 15 minutes to cool before unmolding. To serve dust with icing sugar.

Variation: you can also use coffee mixture to substitute for chocolate.

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