Skip to main content

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.

Labels:

Comments

  1. Yummy BakesApril 27, 2011 at 5:55 PM

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

    ReplyDelete
  2. yummylittlecooksApril 27, 2011 at 7:24 PM

    hi, this cake looks soft.

    ReplyDelete
  3. ICook4FunApril 27, 2011 at 8:45 PM

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

    ReplyDelete
  4. Smoky Wok (formerly Tastes of Home)April 27, 2011 at 8:59 PM

    Your marble cake turned out beautifully! Good job :)

    ReplyDelete
  5. Min {Honest Vanilla}April 27, 2011 at 9:19 PM

    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
  6. ann lowApril 27, 2011 at 11:02 PM

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

    ReplyDelete
  7. lenaApril 27, 2011 at 11:15 PM

    cheah, this is beautiful!! choc and orange, i like!

    ReplyDelete
  8. daphneApril 28, 2011 at 8:04 AM

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

    ReplyDelete
  9. WenApril 28, 2011 at 11:37 AM

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

    ReplyDelete
  10. shazApril 28, 2011 at 11:59 AM

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

    ReplyDelete
  11. My Little SpaceApril 28, 2011 at 6:14 PM

    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
  12. Sokehah cheahApril 28, 2011 at 10:00 PM

    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
  13. JeannieApril 29, 2011 at 8:47 AM

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

    ReplyDelete
  14. Sokehah cheahApril 30, 2011 at 12:25 AM

    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
  15. LeeApril 30, 2011 at 8:32 AM

    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
  16. Angie's RecipesMay 1, 2011 at 1:42 AM

    That's a perfect marble bundt!

    ReplyDelete
  17. AnandaMay 4, 2011 at 2:56 AM

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

    ReplyDelete
  18. Sokehah cheahMay 4, 2011 at 12:33 PM

    Ananda
    Thank you so much for your compliment!

    ReplyDelete
  19. JenniferMarch 2, 2013 at 2:45 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 3, 2013 at 2:49 PM

      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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Kai Chai Paeng aka Little chicken biscuit

K ai Chai Paeng or 'Little chicken biscuit' was one of my father's favourite item to take away whenever we stopped by Bidor, a small town south of Ipoh on the way to Kuala Lumpur, long ago before the North-South Highway came into existence.  Those days, Bidor's famous restaurant, Pun Chun ,was like a half-way house whereby travellers would stop by for their signature 'Ngap thui meen' or duck thigh noodles. Pun Chun restaurant is right in the middle of town along the main road and has been in operation for 70 years and their Kai Chai Paeng were of the thick, doughy type made with lard and some pork but now they also have the thin and crispy version. Another small town, known as Kampar which is nearer to Ipoh is also famous for their thin and crispy version of  Kai Chai Paeng.  However,  I'm not too sure which town is the originator of these 'chickenless', unique but absolutely aromatic 'Little chicken biscuit'.
24 comments
Read on for the Recipe

Braised Pork Ribs with Yam & Wood ear fungus

I bought this yam/taro from a wet market and the lady assured me that her yams are creamy when cooked.  She cut off a very small piece to justify her statement and true enough I saw some powdery substance on the knife.  It can be very frustrating when you end up getting a yam that's firm even when cooked for yams have a hardy taste with a minimal amount of sweetness.  But if you pair it up with some meat and fermented bean curd, the dish will be transformed into a tasty delicacy. Recipe for Braised Pork Ribs with Yam & Wood Ear Fungus Ingredients 750 gm Yam/Taro, peeled and cut into chunks 450 gm pork ribs, marinated with some seasalt 30 gm wood ear fungus, soaked, stemmed and cut into strips 2 pieces fermented beancurd (Nam Yue), mashed with some water 1 small knob ginger, smashed 5 cups water or more 1/2  tsp  dark soya sauce Salt and sugar to taste 2 tsp Shaoxing wine Method In a wok, saute th...
28 comments
Read more