Classic Marble Cake
A total classic that is simply irresistible!
Servings: 12
Calories: 323kcal
Equipment
- Thermomix
- Schüsseln
- Mehlsieb (optional)
- Teigschaber
- Kastenform (ca. 27 cm x 11 cm x 8 cm)
- Backpapier
Zutaten
- Batter makes about 12 slices:
- 5 Eggs medium (room temperature)
- 250 g Butter cubed
- 125 g + 100 g sugar
- 1 packet Vanilla sugar
- 200 g All-purpose flour
- 1 packet Baking powder
- 1 pinch Salt
- 2 tsp Unsweetened cocoa powder
Topping:
- Powdered sugar or 100 g melted chocolate for drizzling
Zubereitung
- Grease a loaf pan (approx. 27 cm x 11 cm x 8 cm) or line it with parchment paper.
- Insert the butterfly whisk attachment into the mixing bowl.
- Separate the eggs and add the egg whites along with a pinch of salt to the mixing bowl. Set to 5 min / Speed 3.5.
- After about 1 minute, slowly sprinkle 100 g of sugar through the hole in the lid.
- Transfer the whipped egg whites to a separate bowl and give the mixing bowl a quick rinse. (Remove the butterfly whisk.)
- Preheat your oven to 180 °C (conventional top/bottom heat).
- Add the cubed butter to the mixing bowl and beat for 1 min / Speed 4 until creamy and fluffy.
- Add 125 g sugar and the vanilla sugar, then mix for 45 sec / Speed 5.
- Set to 1.5 min / Speed 5 and gradually drop the egg yolks through the lid opening. Use the spatula to scrape down the sides of the bowl.
- Combine the flour and baking powder, then sift into the mixing bowl. Fold together for 15 sec / Speed 5.
- Transfer the batter into a large mixing bowl, add the whipped egg whites, and gently fold them in using a rubber spatula.
- Pour a generous 2/3 of the batter into the prepared loaf pan and smooth the top.
- Mix the cocoa powder into the remaining third of the batter.
- Spoon the chocolate batter right on top of the plain batter.
- To create that classic marble swirl, draw a large dinner fork through both layers of batter in a spiral pattern from one end of the pan to the other.
- Gently smooth the surface of the cake once more.
- Bake the marble cake on the wire rack in the lower third of your oven for 50–60 minutes.
- Allow the cake to cool completely after baking. Remove from the pan and dust with powdered sugar or coat with melted chocolate.
Pro Tip: Weigh out all of your ingredients before getting started.
Baker's Tip: Lightly dampen and wring out your parchment paper first. It will fit into the pan like a dream without constantly slipping around!
Note: Mine was baked to perfection right at the 50-minute mark, but since every oven runs a bit differently, I recommend doing a toothpick test near the end. Insert a toothpick into the center of the cake—if it comes out clean, the cake is done! If wet batter clings to it, bake for a few extra minutes.
