Marble loaf cake

Name: Marble loaf cake
Ingredients: 5 fresh eggs; 175 g fine granulated sugar; 1/2 sachet vanilla; 175 g white flour; 2 tablespoons oil; 1 tablespoon cocoa; 2 tablespoons white flour; 1 teaspoon oil; 1-2 tablespoons powdered sugar

Dessert - Marble loaf cake by Eugenia N. - Recipia

Marble loaf cake: beaten eggs and sugar make the batter rise, with no baking powder. The plain batter and the cocoa batter are layered, giving each slice irregular stripes. I separate the eggs one at a time so no yolk gets into the whites. Preparation: 20 minutes. Baking: 30-35 minutes. Resting: 60 minutes. Total time: 110-115 minutes. Servings: 8. Approximately 250 kcal and 6 g protein per serving.

Ingredients

5 fresh eggs
175 g fine granulated sugar
1/2 sachet vanilla
175 g white flour
2 tablespoons oil
1 tablespoon cocoa
2 tablespoons white flour
1 teaspoon oil
1-2 tablespoons powdered sugar

Preparation

1. Take the eggs out of the fridge ahead of time so they come to room temperature. Carefully separate the whites from the yolks. 2. Beat the egg whites until they start to rise. Gradually add the sugar, continuing to beat, then add the vanilla and egg yolks, one at a time. 3. Gradually beat in 175 g flour, then add 2 tablespoons oil. 4. Heat the oven to 180°C. Grease the pan with 1 teaspoon oil. 5. Take about a quarter of the batter and stir it together with 1 tablespoon cocoa until no lumps remain. Stir the 2 tablespoons flour into the remaining batter. 6. Pour enough of the plain batter into the pan to cover the bottom. Put a line of cocoa batter down the middle, then pour the two batters in alternately, always down the middle; finish with the plain batter. If you want a wider stripe, you can use half the batter for the cocoa mixture. 7. Bake for 30-35 minutes, until nicely browned. Remove the cake from the pan, place it on a sheet of paper and sprinkle with 1-2 tablespoons powdered sugar. 8. Fold the paper around the cake and leave it to cool for 60 minutes before slicing.

Notes

I slice it alongside a cup of black tea; each slice is reminiscent of a plain sponge cake with a cocoa pattern in the middle. I’ve baked a few hundred loaves, usually two at a time; the quantities here make just one. I make sure the bowl and beaters are clean before whipping the egg whites, because even a trace of yolk can stop them rising properly. Eggs at room temperature are easier to beat than eggs straight from the fridge. Flour and oil are the additions people most often rush; keep mixing without stopping, at low speed, until the batter is smooth. Unsweetened cocoa keeps the cocoa layer’s flavor and color without changing the sweetness of the batter. A thin metal pan can brown the edges faster than a thick one, so keep an eye on the cake towards the end of the baking time. The cake contains eggs and gluten from the flour, and once cooled, it keeps covered in the fridge for up to 3 days.