Skip to main content
logo
Food Advertising by

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
  • 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
  • 30 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 all 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
  6. This comment has been removed by a blog administrator.

    ReplyDelete

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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …