Marble Butter Sponge Cake大理石牛油蛋糕

Suddenly, I want to eat butter cake... 😉 Are you a butter cake lover? 你也是牛油蛋糕控吗？😘

So, take out one block of Lurpak butter and leave it in room temperature. Prepare for making a soft and fluffy butter cake.😘

I was so happy I got a flat and non cracked butter cake... OMG, I can't wait until tomorrow to eat it!😅 It was mid night after the cake was baked.

Well, I ate a piece of butter cake after I took the pictures...it is buttery in your mouth yet light and fluffy.  It's so.. so.. so delicious! 😋

Marble Butter Sponge Cake大理石牛油海绵蛋糕

Ingredients:
180 g salted butter
30 g caster sugar
3 egg yolks 
¾ tsp vanilla extract
150 g cake flour, sifted
45 ml full-fat fresh milk

3 egg whites
70 g caster sugar 

Method:

1. Preheat oven to 160°C. Line bottom and sides of 18cm (7") cake pan with parchment paper.
2. Cream butter and 30 g sugar till pale and fluffy, scraping sides and bottom of mixing bowl as necessary. 
3. Add egg yolks 1 at a time, plus vanilla extract with the last yolk. Beat thoroughly after each addition.
4. Add in 1/2 of sifted flour into butter mixture . Fold with spatula till just even. 
5. Add in 1/2 of milk and folding till just fully absorbed.
6. Again, fold in another 1/2 of sifted flour until incorporated. 
7. Add in another 1/2 of milk , folding till just fully absorbed.
8. In a separate mixing bowl, whisk egg whites till formy,  gradually add in 70g sugar and beat until stiff peak.
9. Gentle folding in egg whites into flour mixture in 3 batches, scraping down as necessary to ensure even mixing.
10. Take 1/3 of batter and mix with 1 tbsp of cocoa powder.
11. Pour plain batter into pan first then pour in cocoa batter. Use a chopstick make a few swirls to make a pattern or marble effects (This step will help to remove air bubbles).
12. Bake cake in preheated oven 160°C for 35 minutes. Then, increase temperature to 180°C and continue baking another 10 minutes or till inserted skewer comes out clean.
13. Remove cake from oven. Leave on wire rack to cool down. 
14. Brew some tea or coffee to enjoy with a freshly cut buttery slice of cake.

Notes:
1. This Marble Cake tastes better when stored overnight at room temperature.
2. For the marbling, it is pretty flexible. Any way you marble, it is still a marble cake! Just express yourself as you like, no stress!
3. It is slightly spongy and airy due to the separated egg whites and yolks method.


Recipe source from: Epipastry

Happy Baking!