Skip to main content
logo
Food Advertising by

Marble Bundt Cake


I baked this cake from a very old recipe that was on my-to-do list for a long, long time.  Using very basic ingredients, this cake is moist and the brandy blended very well with the chocolate and orange flavours.















A cup of piping hot black tea will certainly go well with a piece of this marble cake.

Ingredients
  • 7.1/2 oz butter
  • 5 egg yolks
  • 5 egg whites
  • 8 oz caster sugar
  • 14 oz plain flour
  • 1.1/2 oz bittersweet couverture, melted
  • 10 Tbsp milk
  • Grated zest of 1 lemon/orange  ( I used orange)
  • 1.3/4  Tbsp brandy
  • 1 tsp baking powder
  • A pinch of salt
  • Icing sugar to dust on top of the cake  (optional)
Method
  1. Sift flour with baking powder, salt, set aside.
  2. Cream butter and sugar till light and creamy.  Add in egg yolks.  Mix well.
  3. Add in sifted flour alternating with the milk.  Add in zest and brandy.  Mix well.
  4. Beat egg whites till stiff but not dry, fold into the flour mixture.
  5. Add in the melted chocolate into half batter.  Leave the other half plain.
  6. Spoon alternate batters into  a lightly greased and floured 9 inch Bundt pan.  Swirl with a knife for a marble effect.
  7. Bake for 45 to 50 mins. in  a preheated oven @ 180 deg.C till golden brown.  Test with skewer till it comes out clean.
  8. Let cake cool in pan for about 10 mins. before unmoulding to cool on a wire rack.

Comments

  1. Cheah, this cake very nicely baked. Can i have a slice, pls. yum, yum

    ReplyDelete
  2. Love the beautiful marbling. I notice by beating the egg white separately it gives a lighter texture to the cake.

    ReplyDelete
  3. Your marble cake turned out beautifully! Good job :)

    ReplyDelete
  4. Just the shape of bundt spells gorgeous to me :) It's one of the moulds that I've been eying for a long time

    ReplyDelete
  5. Very pretty marble cake, I'm bringing my hot coffee to your house ;D

    ReplyDelete
  6. cheah, this is beautiful!! choc and orange, i like!

    ReplyDelete
  7. It is PERFECT! I love the swirls. U r right, a cup of tea will do it justice.

    ReplyDelete
  8. Very beautiful marble bundt cake! Looks very soft and moist too!

    ReplyDelete
  9. Waaah, your bundt cake came out so cleanly and beautifully. Mine always get stuck! Love the marbling :)

    ReplyDelete
  10. Oh wow, the cake looks so pretty! I like the crust. So smooth. Thanks for the recipe. FedEX over the leftover huh! hehe...
    Have a lovely evening.
    Kristy

    ReplyDelete
  11. Yummy Bakes
    Of course, you're most welcome to join me!

    Yummylittlecooks
    Yes, it is!

    ICook4Fun
    Thanks. Yes, I do agree with you re separating the egg yolks and egg whites.

    Jen
    Thank you!

    Min
    It's indeed a good investment. Get one, you'll have no regrets!

    Anncoo
    My doors are always open to welcome you!

    Lena
    Yes, flavours do blend well!

    ReplyDelete
  12. Looks so beautiful and neat! I must get a bundt mould too, looks so fun!

    ReplyDelete
  13. daphne, Wen and Kristy
    Thank you!

    Shaz
    Grease and flour the mould even though it's non-stick, the cake will come out smoothly.

    Jeannie
    You can't go wrong with investing in a bundt mould.

    ReplyDelete
  14. Hi, wow! I love this cake. Love the colour and texture, and how you mixed the colours.
    Outstanding.
    Have a nice day and keep a song in your heart.
    Lee.

    ReplyDelete
  15. such a perfect one i have seen so far! mild gloss in 1st pic is fantastic!

    ReplyDelete
  16. Ananda
    Thank you so much for your compliment!

    ReplyDelete
  17. Hi there! Is the flour & sugar measured by weight in this recipe? It looks sooo good!

    ReplyDelete
    Replies
    1. Yes, in oz/ounces. If you're not familiar with ounces, then you can convert to grams. Use the Conversion Calculator under Useful Links at the bottom right corner. Hope this helps!

      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

Lotus Walnut Mooncakes (2021) ~ 莲蓉核桃月饼

  Mooncakes are on sale again as the Mid-autumn Mooncake festival is not too far away.   As we are going through a rather tough time because of the Covid 19 pandemic, many mooncakes can be bought online saving the hassle of going out and having to endure long queues with appropriate social distancing at popular venues selling mooncakes.   I managed to get some lotus paste and here I'm sharing with you my post of this simple Lotus Walnut Mooncakes. Lotus Walnut Mooncakes (2021)  ~   莲蓉核桃月饼 Ingredients for Filling 320 gm lotus paste (store bought) 40 to 50 gm walnuts, lightly roasted, chopped Method Mix the chopped walnuts with the lotus paste and form balls of approx. 25 gm for a 50 gm mould and 40 gm for a 75 gm mould. Ingredients for Dough 150 gm superfine flour 90 ml golden syrup 38 ml vegetable oil 2 gm alkaline water Egg glaze - 1 whole egg, beaten and strain. Method Use a handwhisk to mix the golden syrup, oil and alkaline water till no oil surfaces.  Sift in the superfine flo

Traditional Mixed Nuts Mooncake ~ 2013

Traditional Mixed Nuts Mooncake was my dad's perennial favourite.  At that time I couldn't understand why this festive traditional mooncake was most enjoyed by the older folks.  But nowadays, I too have slowly acquired the taste for this sweet, salty and nutty variety.  These cakes are best cut in  small wedges, savoured by small delicate bites and not by the mouthfuls, and they are best enjoyed with a pot of hot Chinese tea.   Recipe for Traditional Mixed Nuts Mooncake Ingredients (Dough) 150 gm superfine flour, sifted 90 ml golden syrup 38 ml vegetable oil 2 ml alkaline water Egg wash - 1 whole egg + 1 tsp water, mix well and strain. Method Mix syrup, oil and alkaline water thoroughly with a handwhisk. Sift in flour, mix well with spatula and let rest for 2 hours or more, till it doesn't stick to the hands. Knead lightly on a floured surface. Weigh out 55 gm of dough, roll into balls and set aside. Ingredients (Filling) 30 gm w

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.