Marble Butter Cake

Butter cakes are easy to bake yet difficult to some, me included. But once you got the method right then you can obtain consistent results. Just remember to make sure all ingredients are at room temperature and cream the butter long enough for it to be well aerated before adding the eggs. I usually crack all the eggs into a bowl and lightly beat it up. Add slowly instead of one egg at a time to minimize curdling in the batter.

Marble Butter Cake adapted version

INGREDIENTS:

100g unsalted butter at room temperature
85g fine sugar
1 teaspoons vanilla extract
2 eggs (size: 60g with shell) lightly beaten
25g milk
105g self raising flour (sifted)
1/4 tsp salt
1 tablespoon cocoa powder (I used Valrhona)

Method :

Line the bottom and grease the sides of a 7×3.5″ loaf pan. You can use a 7×3” pan for a taller loaf.

1. Cream butter until light before adding sugar and continue to beat till creamy . Slowly add eggs in 1-2 tablespoons and continue to beat till all mixed in before adding the next portion.
2. Add vanilla and 1/3 of flour, whisk till roughly combined then add in half of the milk. Whisk till milk is combined then add in another 1/3 flour followed by balance of milk and the final portion of flour.
3. 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 175C no fan mode for 30 minutes then reduce temperature to 170C and bake for another 15 minutes or until cooked. Please follow your own oven temperature and timing.

Note: I am using Smeg oven, baked on 2nd level from bottom with above temperature and timing.