Skip to main content

Marble Butter Cake ~ 大理石牛油蛋糕


This is one of the most popular Butter Cake recipes among fellow bloggers and I've read many reviews about this cake.  Credit must be given to Mrs S K Ng for so generously sharing her recipe.   This cake is moist, fluffy, soft, not overly sweet and the texture is just right.  Must admit that this is the best butter cake that I've ever tasted.  I tweaked the recipe to make a Marble Butter Cake instead.




So glad to see that there weren't any cracks on the surface although it rose slightly in the middle.




Marble Butter Cake ~  大理石牛油蛋糕
Ingredients (A)

  • 230 gm butter, unsalted
  • 150 gm vanilla/caster sugar
  • 200 gm self-raising flour
  • 4 egg yolks   (I used 68 gm eggs with shell)
  • 60 ml milk
  • 1 tsp vanilla essence
  • 8 gm chocolate powder
  • a pinch of salt
(B)
  • 4 egg whites
  • 50 gm vanilla/caster sugar
Method
  1. Line the base of an 8 inch square pan with parchment paper, grease and dust the sides of the pan with flour.  Set aside.
  2. Cream the butter with sugar till light and creamy, add in the egg yolks one by one.  Mix well.  Add in vanilla essence.
  3. Add in sifted flour on low speed, alternating with milk.
  4. In a clean bowl, beat the egg whites till soft peaks form, add in the sugar and beat till stiff peaks.
  5. Lightly fold in a third of the egg whites into the batter, mix well followed by the remaining egg whites.
  6. Scoop up a quarter of the batter into a bowl.  Sift in the chocolate powder and mix till well blended.
  7. Spoon some plain batter into the prepared pan and smooth it to an even layer.  Drop some chocolate batter over the plain layer, then cover up the chocolate batter with the plain batter.  Repeat till the batters are used up, finishing with the plain batter.  Smooth the surface and lightly swirl with a chopstick or skewer to create some marbling effect.
  8. Lightly tap the pan on the work top to dispel any air bubbles.
  9. Bake in a preheated oven @ 170 deg.C for 45 mins, and test with a skewer till it comes out clean.  (If you find that the top of your cake is getting more brown, then reduce to 150 deg.C for the last 20 mins.)
  10. Remove the cake from the oven and let cool for about 10 mins.  Unmould the cake over a cooling rack and let cool completely before cutting up to serve.



Comments

  1. Haven't had any cake or cookie in a long while..now you have me crave some! This marbled cake looks gorgeous.

    ReplyDelete
    Replies
    1. Get going and bake one, Angie, this is real good!

      Delete
  2. Cheah, This popular butter cake looks very pretty with the marbling effect. I definitely want to bake one too!

    ReplyDelete
    Replies
    1. Looking forward to your post on this cake, Ann!

      Delete
  3. Lovely cake! Would like to have some with tea!

    ReplyDelete
  4. I will never resist a slice of butter cake. Love the marbling effect .

    ReplyDelete
  5. Thanks for your generous sharing, teh cake look good. Do you mind share with me what brand of butter are you using ? There is plenty of brand of butter in the market till don't know which one to choose. Do you agreed that each brand of butter will give different degree of aroma & taste to the cake ? Thanks . Eunice

    ReplyDelete
    Replies
    1. For this recipe I used a French butter, unsalted. You can opt for SCS or Lurpak butter. Yes, different brands of butter will give a different degree of aroma.

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Cherry Loaf Cake ~ 樱桃蛋糕

I baked this old-fashioned Cherry Loaf using the Marble Butter cake recipe but adjusted the recipe as I only used three eggs instead of four to fit into the loaf pan.   I remember that when I was little, I was attracted by the red cherries as any other kid and would gingerly take them out and eat them first.    The cake was secondary.  This cake is soft and moist infused with the sweet glace cherries giving it a lovely combination of flavours.




Cherry Loaf Cake ~  樱桃蛋糕
Ingredients (A)

173 gm unsalted butter100 gm caster sugar3 egg yolks150 gm self-raising flour, sifted45 ml milk100 gm glace cherriespinch of salt(B)     3 egg whites           30 gm caster sugar
Method Rinse the cherries lightly with water to rid of the syrup, pat dry, cut into quarters.  Dust with some sifted flour.Cream butter and sugar till light and fluffy.Add in the egg yolks one at a time, mix well.Fold in sifted flour alternating with milk and mix in the cherries.In a clean mixing bowl, beat the egg whites till foamy, …

Assam Prawns ~ 亚参虾

Assam Prawns is a popular Malaysian dish which is not difficult to whip up.  The two main ingredients in this dish are the prawns and tamarind paste or what we call, 'assam'.  Tamarind does pair well with seafood, they complement each other and prawns cooked in this way is incredibly delicious and appetising.  Yum is the word for it!





Assam Prawns  ~  亚参虾 Ingredients

400 gm, 12 big prawns 1 onion, slicedSeasoning 1 Tbsp sugar2 Tbsp Assam/Tamarind plus 2Tbsp water 1.1/2 tsp dark soya sauce1/2 tsp saltMethod Mix the assam with water and strain it.Trim the prawns, devein, pat dry with paper towel and marinate with the sugar, dark soya sauce and salt, for about an hour or more.Heat up the wok with some oil and once oil is heated, drop the prawns and pan-fry till seventy percent cooked and slightly caramelised, dish out.Add in two tablespoons of water into the wok, swirl and add in the tamarind juice.  Add in the sliced onions. Stir-fry, fine tune to taste.Toss in the prawns, coating t…