Marble Cake Tray Bake

The bittersweet tones down the milk chocolate so it doesn t taste too sweet with the cake.

Marble cake tray bake.

Scatter pieces of pear into the lined cake tin. Place in the oven and bake for 20 minutes until golden brown and springy to the touch. Will keep for 3 days in an airtight container or freeze for up to 3 months. Sift the cake flour baking powder and salt together in a large bowl.

A little icing and a drizzle of white chocolate finishes this cake off. Sieve the flour and baking powder together add the sugar margarine and eggs and vanilla essence whisk mix or blend in a processor. Place in the oven and bake for 20 minutes until golden brown and springy to the. Try to create the lines using one continuous motion going up and down and then side to side.

Scatter pieces of pear into the lined cake tin. It also makes a great pudding children love it. Stir in the cocoa to the remaining cake mixture. Spoon the chocolate mixture into the baking tin and swirl the two mixtures together to create a marble effect.

Spoon half of the plain cake mixture into the tin. Spoon the chocolate mixture into the baking tin and then swirl the two mixtures together to create a marble effect. Turn out onto a cooling rack and leave to cool. 8 leave to cool in the tin for a few minutes and then turn the cake out onto a wire rack so it cools more quickly.

It just makes the process so much easier. I always prefer my kitchenaid stand mixer when baking. The method is just as simple. Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean.

Stir in the cocoa to the remaining cake mixture. To bake this marble cake you ll need. Bake the cake for 45 55 mins until a skewer inserted into the centre comes out clean. Firstly pre heat your oven to 180 and line a 30 x 23cm tray or roasting tin with baking paper.

A classic marble cake will always be a welcome feature at afternoon tea. Repeat with remaining cake layers. Preheat oven to 350 f 177 c. Now measure the butter sugar flour baking powder eggs milk and vanilla extract into a large mixing bowl and beat well with electric beaters or a very energetic hand until well combined at least 2 minutes.

Spray or lightly butter two 9 inch cake pans. I prefer aluminum pans over nonstick. With a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed in a large bowl until smooth and creamy about 1 minute. Spoon half of the plain cake mixture into the tin.