Mini Marble Cake Recipe
For tis the season to be jolly!! December is like the New year of all the twelve months and with that its bubye to 2017.
The countdown to Christmas and New year's, plus my birthday has already begun. Yep!! I'm a "New Year" baby, hated it in school cause it was a holiday and no one sang for me at class, I couldn't wear a "birthday colour dress" and go to school. Love it now, since it is a holidaay !! The whole world celebrates it with me and yes, I get double wishes - Happy New year plus Happy wala birthday :)
Think of a festival, related to cakes, cookies, baking, wine and merrily dancing - Im sure we all relate that to Christmas.
I know fruit/plum cake is something that is traditionally done to celebrate this season of giving. But I wanted to make something light, easy to bake and can also be given as an edible gift that both adults and kids can relish.
I've used a mini bundt pan to make this cake, you can use cup cakes or make it into a loaf as well. The recipe is quite simple and can be easily conjured in any kitchen that has an OTG. Plus the buttery, airy texture of this cake makes it a perfect pairing with evening tea or breakfast.
I know with every one giving you plum cake, serving you plum cake, stores stocking plum cake!! You will go through a plum cake overdose in December. So why not try this simple, easy to whip up, light & fluffy Marble cake? Also always store your cakes in a clean, dry airtight container post baking to trap moistness and not letting your cakes dry.
250 gms - All purpose flour
80 gms - Unsalted Butter/ Cake margarine
1 cup - Castor Sugar
1tbsp - Vanilla Essence
2tbsp - Cocoa powder
Pinch of salt
1/4 tsp - Baking powder
1/2 tsp - Baking soda
1. Whisk together sugar & butter, until a smooth cream consistency is formed.
2. Add in eggs, vanilla essence and whisk until all the ingredients have blended well, avoid curdling.
3. Fold in the flour little by little along with baking powder, baking soda by using cut & fold method.
4. Divide the batter into 2 portions - one portion of vanilla and the other portion for Chocolate by adding cocoa powder to it.
5. In a greased muffin/mini bundt tray alternate between the layers of vanilla and chocolate dough, give it one final stir by using a tooth pick.
6. Pre heat oven for 10 mins (I use OTG) @ 180c and then bake the cake for 15mins or until a skewer comes out clean, when pierced in centre. Your cake is done!
7. You may simply plain as is, with a cup of tea/coffee. Or make it fancy by putting a dollop of whipped cream or chocolate ganache.