Marbled Tea Cake Recipes
MARBLED TEA CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
- Sift the flour, baking powder, and salt into a large bowl. Use and electric mixer to beat the butter and sugar in a separate large bowl until light and fluffy. One at a time, beat the eggs into the butter mixture. Beat in 1/2 of the flour mixture, the milk, and the remaining flour. Mix well after each addition. Stir in vanilla extract.
- Transfer about 1/3 of the batter to a small bowl. Dissolve the instant coffee granules in 2 tablespoons of boiling water. Stir the coffee liquid into the small bowl of batter.
- Spoon 1/2 of the vanilla batter into the prepared baking pan, top with the coffee batter. Spoon the remaining vanilla batter over the coffee layer. Use a butter knife to gently swirl the batters together.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool on wire rack for 30 minutes. Dust cooled cake with cinnamon sugar.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 44.1 g, Cholesterol 78.2 mg, Fat 13.3 g, Fiber 0.7 g, Protein 5 g, SaturatedFat 7.9 g, Sodium 373.6 mg, Sugar 19.8 g
MARBLE CAKE I
A good practical cake, one that I make quite often.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
- Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
- Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
- Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.2 g, Cholesterol 63.6 mg, Fat 11.1 g, Fiber 1 g, Protein 5 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 21.3 g
MARBLED CHOCOLATE TEA BREAD
The Victorians were very fond of marbled cakes. The recipe is so called because the feathery swirls of chocolate that are revealed when it is sliced make a pattern similar to that of Italian marble.
Provided by Millereg
Categories Breads
Time 2h
Yield 10 slices, 5 serving(s)
Number Of Ingredients 8
Steps:
- Grease an 8" by 4" loaf tin and line the base and sides with greaseproof paper.
- Cream the butter and sugar together until pale and fluffy, then gradually add the eggs, beating well after each addition.
- Fold in the flour.
- Transfer half the mixture to another bowl and beat in the orange zest, juice and orange extract, if using.
- Break the chocolate into pieces, put into a small bowl and place over a pan of simmering water; stir until the chocolate melts.
- Stir into the remaining cake mixture with the cocoa powder.
- Put alternate spoonfuls of the two mixtures into the prepared tin, and use a knife to swirl through the mixture to make a marbled effect, then level the surface.
- Bake at 350°F for about 1¼- 1½ hours, until well risen and firm to the touch.
- Turn out onto a wire rack to cool.
- Serve cut into slices.
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