Marbled Butter Cake

                 


My husband loves a good Marble cake and pleasing him with a cake can sometimes  be a challenge. Let's just assume he loves this cake.

The original recipe is a Neapolitan cake,  I made some slight changes and divided the batter into two. I also served this cake plain, without icing the cake.

150 g butter, softened
1 tsp vanilla extract
1 1/4 cups (275g) caster sugar
3 eggs
2 1/4 cups (335g) self-raising flour
3/4 cup (180ml) milk
pink food colouring
2 tbspcocoa powder, sifted
2 tbspmilk, extra


Preheat oven to 180°C . Grease deep 20cm ring cake pan; line base with baking paper.
Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Stir in sifted flour and milk, in two batches.

Divide mixture among three bowls; tint one pink: add cocoa and extra milk into second mixture; leave the remaining mixture plain.
Drop alternate spoonfuls of mixture into pan. Swirl mixture with butter knife to create pattern.

Bake cake for 40 minutes or until cooked when tested. Stand in pan 5 minutes before turning, top-side up, onto a wire rack to cool.

To make butter cream icing, beat butter in a small bowl with an electric mixer until light as possible. Beat in sifted icing sugar and milk in two batches. Tint icing with food coloring. Spread icing over cake.

Enjoy...jue
recipe from AWW