dessert

Marble Cake

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prep time 30 mintutes
cook time 55 minutes
yield 10-12 servings

Overview

When you can't decide between chocolate and vanilla, why choose? This chiffon-style marble cake is one giant swirl of both flavors, which come together in a mesmerizing tie-dye pattern of two light, airy sponges. Drizzle each slice with chocolate sauce and you've got a dessert that's as beautiful as it is delicious!

BY:Nellie's Kindness Crew

Ingredients

For the vanilla cake:

  • 2 1/4 cups (300g) all-purpose flour, sifted
  • 1 1/2 cups (300g) sugar
  • 1 teaspoon salt
  • 7 large (350g) Nellie's Free Range Eggs, seperated
  • 3/4 cup (170g) cold water
  • 1/2 cup (100g) vegetable oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cream of tartar

For the chocolate cake:

  • 1/2 cup (85g) of semi-sweet chocolate chips

Directions

To make the vanilla cake:

  • Preheat oven to 350F. Sift together dry ingredients. Separate eggs, placing the whites and yolks into separate medium-sized bowls.
  • Add the remaining wet ingredients (water, oil, and vanilla) to the yolks and mix to combine. Add the sifted dry ingredients to the yolk mixture and beat mixture well until smooth.
  • In the other bowl, beat egg whites with cream of tartar until stiff peaks form. Add whites in three batches to the yolk mixture, gently folding each batch in about 80% of the way before adding the next batch, doing your best to not deflate the batter.

To make the chocolate cake:

  • Transfer a third of the vanilla batter into a separate bowl. Melt chocolate chips over a double-boiler or carefully in the microwave on 50% power.
  • Gently fold melted chocolate into the reserved third portion of the vanilla batter, taking care to deflate the batter as little as possible.

To marble your batters:

  • Spoon half the vanilla batter into an ungreased 10" tube pan. Gently top with half the chocolate batter, then the remaining vanilla batter, then the remaining chocolate batter. With a dinner knife, swirl gently through the batter in an “S” shape, from the center of the pan to the outside of the pan, and so on. One pass around the pan should be enough; any more, and you might blur the lines and muddle the two batters together too much.
  • Bake for 50-60 minutes or until the cake surface springs back when gently pressed and a tester or toothpick inserted in the middle of the ring comes out clean. Invert cake over a bottle immediately after removing it from the oven. Let cool completely while upside-down on bottle, about 60 minutes.
  • Once cool, flip cake upright and use a narrow spatula or knife to loosen cake from the pan. Turn the pan back over and gently release cake onto a serving dish.
  • Top with fresh fruit, chocolate sauce, whipped cream, or all of the above and enjoy!
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Comments Reviews

AnneMarch 28, 2020

Am going to try making this cake this weekend. I appreciate the wide variety of recipes from healthy to indulgent. Variety is the spice of life!

Nellie's

Variety is always a good thing in our book! We can't wait to hear how the cake turns out 💜

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