The soft marbled cake I propose today is very unique. It consists of three different batters that are slightly swirled together with a skewer: one plain, one with cocoa, and one based on vanilla pudding. A rustic cake perfect for breakfast and snack time; very moist inside and incredibly soft. Of course, I can’t help but recommend you try it.
Other recipes not to be missed:
- Difficulty: Medium
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 12 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for the soft marbled cake
- 5 eggs (medium)
- 1 pinch cream of tartar
- 160 g sugar
- 100 ml milk
- 100 ml vegetable oil
- 250 g all-purpose flour
- Half packet baking powder (8 g)
- 10 g unsweetened cocoa powder
- 1 packet vanilla pudding (68 g)
- 600 ml milk
- 2 tablespoons sugar (about 20 g)
- 10 g cornstarch (maizena)
- powdered sugar
Tools
- 2 Bowls
- Electric whisk
- 1 Small bowl
- Sieve fine mesh
- 1 Skewer or a chopstick
- 1 Small saucepan or a small saucepan
- Springform pan 24/26 cm diameter
Preparation of the soft marbled cake
First, separate the yolks from the whites.
Add a pinch of cream of tartar to the egg whites and whip them to stiff peaks with the electric whisk. Set aside. Click HERE if you want to learn more about the action of cream of tartar, used instead of the classic pinch of salt.
Add sugar to the yolks and work them with the electric whisk until you get a light and fluffy mixture.
Then gradually add the milk, always with the whisk moving, and immediately after also the oil.
Mix the flour with the baking powder and then add them to the egg and sugar mixture sifting them through a fine mesh sieve. Incorporate them by mixing with a spatula.
At this point, take the beaten egg whites and add them to the mixture in several batches, mixing with gentle movements from bottom to top to avoid deflating it.
Pour half of this batter into a 24 cm springform pan previously lined with baking paper and level it well.
Add the unsweetened cocoa to the remaining batter by sifting it through the sieve and mix to perfectly blend it into the batter.
Then pour this batter over the plain one and marble it with a skewer. I used a chopstick.
Put the vanilla pudding in a small bowl; add some milk taken from the total and stir until you get a smooth liquid.
Pour the remaining milk into a small saucepan and bring it to the fire. Add two tablespoons of sugar and the vanilla mixture and start stirring.
Also add the sifted cornstarch and continue cooking until the mixture has thickened a bit. It will take about 10/12 minutes during which it is necessary to stir very often.
Finally, pour this still boiling vanilla cream over the cake and marble it with the skewer.
Bake the soft marbled cake in a preheated static oven at 392°F for 30 minutes, covering it with a sheet of foil in the last minutes of cooking if it browns too much.
Remove the cake from the oven and let it cool completely before transferring it onto a serving plate and dusting it with powdered sugar.
The soft and marbled cake keeps for a few days under a glass dome. Enjoy! Paola
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