marble butter cake

Have you heard of Mrs Ng SK?

Well, if you have not then it is time to sit up and take note.

Mrs Ng SK’s claim to fame is this recipe for a butter cake that is as close to perfection as it can possibly be.

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When I started blogging, I kept hearing about this lady’s very famous butter cake. So finally, curiosity got the better of me and I baked the cake.

OH MY. It was as good as everyone had said! I liked it so much I simply do not dare to bake it too often because I would eat a quarter of a cake all by myself!! 

So I thought a marbled version of this cake would be pretty amazing and I was keen to give it a go!

To make this cake, start by creaming butter and sugar until the mixture turned light and fluffy.

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Add the vanilla extract, and beat that into the batter.

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Add the egg yolks, one at a time, and beat each one into the batter before adding the next.

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Fold in half the flour. 

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Then all the milk.

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And the rest of the flour.

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Mix just until all the flour has been incorporated into the batter. 

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Transfer 1/3 of the batter into a bowl, and add the cocoa powder. The remaining 2/3 of the batter can be set aside.

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In a clean mixing bowl, whisk the egg whites until foamy.

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Add the sugar gradually and whisk until stiff peaks form.

IMG_9981Add 1/3 of the egg white to the batter with the cocoa. Fold this in.

IMG_9998 IMG_9999Add the remaining meringue to the batter without the cocoa powder. Fold this in.

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IMG_9996Pour the batter without the cocoa in a lined and lightly greased 8″round pan. Place spoonfuls of cocoa batter around the the sides and middle of the cake.

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Use a spatula to make circulate motions to create swirls.

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Bake the cake at 170Β°C for 35-40 minutes, or until an inserted skewer emerges cleanly.

Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.

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Words cannot describe what this cake does to up my happiness level.

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Enjoy. πŸ™‚

Marble Butter Cake
Serves 8
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Ingredients
  1. 250g salted butter, softened at room temperature - Use the best butter you can find for this!!
  2. 150g sugar
  3. 4 egg yolks
  4. 1 teaspoon vanilla extract
  5. 200g self raising flour, sifted
  6. 60ml milk
  7. 10g cocoa powder
  8. 4 egg whites
  9. 50g sugar
Instructions
  1. Cream the butter and sugar until the mixture turns light and fluffy.
  2. Add the vanilla extract, and beat that into the batter.
  3. Add the egg yolks, one at a time, and beat each one into the batter before adding the next.
  4. Fold in half the flour. Then all the milk. And the rest of the flour. Mix just until all the flour has been incorporated into the batter.
  5. Transfer 1/3 of the batter into a bowl, and add the cocoa powder. The remaining 2/3 of the batter can be set aside.
  6. In a clean mixing bowl, whisk the egg whites until foamy.
  7. Add the sugar gradually and whisk until stiff peaks form.
  8. Add 1/3 of the meringue to the batter with the cocoa. Fold this in.
  9. Fold the remaining meringue to the batter without the cocoa powder.
  10. Pour the batter without the cocoa in a lined and lightly greased 8β€³round pan. Place spoonfuls of cocoa batter around the sides and middle of the cake.
  11. Use a spatula to make circular motions to create swirls.
  12. Bake the cake at 170Β°C for 35-40 minutes, or until an inserted skewer emerges cleanly.
  13. Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking butter cakes.
  2. I use 65g eggs for all my bakes.
Adapted from Mrs Ng SK
Adapted from Mrs Ng SK
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/

 




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