Recipe from Tracy

Ingredients
1. 6 egg whites
2. 6 egg yolks
3. 225g sugar
4. 225g butter
5. 225g plain flour (sifted)
6. 25 g cocoa (sifted)
7. 2 tbsp evaporated milk
8. 2 1/2 tbsp evaporated milk
9. vanilla

Method

1. Preheat the oven to 175°C.
2. Beat the egg whites until firm. Add in about 1/3 (75 g) of the sugar and continue to beat until sugar is dissoved and the mixture looks thick. Keep this aside.
3. Put the butter into a mixing bowl and pour in the remaining sugar. Beat the butter and sugar until creamy (sugar not necessarily to be dissolved). Make sure the bowl is not too big else the mixture is beaten, it will be ‘flying’ in the bowl.
4. Add in the egg yolks 1 at a time. Beat well and add in vanilla.
5. Use a spoon to fold in the beaten egg whites and flour. Mix well.
6. Divide the mixture into two bowls. Add 2 tbsp evaporated milk to 1 bowl and mix well. Add 2 1/2 tbsp evaporated milk and 25g cocoa into the other bowl and mix well.
7. Grease a baking tin - 23cm x 6 cm. Line the base and sides with greaseproof paper.
8. Scoop the mixtures from both bowls alternately into the baking tin – to form alternate layers of plain and chocolate.

Layer of plain mixture

Layer of chocolate layer

9. Then use a spoon to stir slowly 3-4 rounds as in a clockwise manner to produce the marble effect.
10. Bake in oven for about 30-35 mins or until cooked. Test with a skrewer.
11. Remove the cake onto a wire rack and leave it to cool.

*sorry, forgot to take a pic of the cake before it was cut.

Okay, anyone, care for a piece of marble cake?
P/s: Make sure the top layer is the plain layer if not when it’s baked the top layer will look like it’s ‘burnt’.

 

This recipe is taken from All Around The World Cookbook by Sheila Lukins.

1. Place the flour, baking powder, sugar, salt and nutmeg in a food processor and pulse on and off to combine the ingredients. Add the cold butter and pulse 15 to 20times until the mixture resembles coarse meal.

2. Break the egg into a small bowl and whisk lightly. Pour half the egg into a 1/2 cup measuring cup and fill to the top with milk. Pour the liquid over the flour mixture and process for about 10seconds until the dough forms large curds. Scrape the dough onto a lightly floured work surface.

3. Quickly and gently knead in the currants. Pat or roll the dough 1/2 inch thick. Cut into rounds (I use a small rim drinking glass or a wine glass to do this). Gently reroll the scraps and continue to cut all the dough. Place the scones on ungreased baking and chill for 15mins. They can be covered and refrigerated at this point for as long as overnight.

4. Prehead oven to 450F (~220C).

5. Add 1 tsb milk to the remaining half egg and, using a pastry brush, moisten the top of each scone with the egg wash. Bake until the top are lightly colored, about 15mins. Cool on wire racks for at least 10mins before serving.

Best served with clotted cream or whipped cream (don’t use the foam ones, the whip-from-scratch ones are the best), butter, and strawberry jam!

Don’t forget your tea!