The marbled cake is a soft and scenic dessert, perfect for those looking for a light dessert yet irresistible. This version without butter, made with kefir or yogurt, ensures a moist and soft texture, ideal for a nutritious breakfast or a tasty snack.
Its main feature is the marbled effect, achieved by mixing a white and a cocoa batter, creating a fascinating visual contrast and a balanced taste between the sweetness of vanilla and the intensity of chocolate.
Making this cake is simple and quick, and thanks to kefir or yogurt, the batter is incredibly soft and digestible.
The absence of butter makes this dessert lighter than traditional versions, without sacrificing the authentic flavor that wins over both adults and children. Additionally, it’s perfect for those looking for a healthier option without giving up the pleasure of a homemade dessert.
This marbled cake without butter is ideal for those who desire a genuine and easy-to-make dessert. With few ingredients, a velvety batter is obtained that, once baked, releases an irresistible aroma.
Whether it’s for an energizing breakfast or a moment of relaxation, the soft two-tone cake will be the star of your table.
If you love light yet tasty preparations, this recipe is perfect for you: the marbled dessert with kefir or yogurt will soon become a classic in your recipe book.😊
Ready to discover all the secrets of this delight? Continue reading for detailed preparation! 🍰
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/4 cups all-purpose flour
- 1 1/4 cups bread flour
- 2/3 cup sugar
- 7 tbsp vegetable oil
- 1 1/8 cup kefir or yogurt
- 3 eggs
- 1 packet baking powder
- 1/3 cup cocoa
Tools
- Electrolux oven
- mixer
Steps
Here is the procedure:
Start by separating the eggs, whites from yolks
Beat the egg whites until stiff peaks form
In the yolks’ bowl, add sugar and beat until a light and fluffy cream is obtained
Add kefir and oil, mix.
Gradually add flour and baking powder to the mixture and mix well to avoid lumps
Add previously beaten egg whites and mix from top to bottom to prevent them from deflating.
Divide the batter into two bowls,
add cocoa to one half.
Mix well.
Pour the mixture into the oiled and floured mold and alternate light and dark batter with a spoon.
Use a knife to “cut” the batter forming a design, first from the outside in, then the reverse.
Bake in the oven at 356°F for about 40 minutes.
Enjoy your meal!
