Marble Sponge Cake

A community recipe by sugarbaby

Not tested or verified by Nigella.com

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Introduction

A delicious black and white sponge cake, goes perfect with a cup of coffee or tea, smells amazing, easy easy easy to make.

Ingredients

Serves: 10

Metric Cups

250 grams flour
250 grams caster sugar
4 eggs
1 teaspoon baking powder
200 millilitres vegetable oil
100 millilitres milk
100 millilitres rum
50 grams chocolate powder

9 ounces flour
9 ounces superfine sugar
4 eggs
1 teaspoon baking powder
7 fluid ounces vegetable oil
3½ fluid ounces milk
3½ fluid ounces rum
2 ounces chocolate powder

Method

Marble Sponge Cake is a community recipe submitted by sugarbaby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put yolks and sugar in a bowl and mix it with a kitchen mixer for about a minute. Slowly add milk, oil and rum and mix all the time.

Put egg whites in a separate bowl and whisk until very stiff. Put the whisked egg whites on top of the yolk mixture, put the flower with baking powder on top of the egg whites. Stir slowly with a spoon or a whisk.

Grease a baking tin with butter or vegetable oil and sprinkle bread crumbs or ground nuts all over the tin so that the cake won't stick to it. Pour a half of the mixture in the tin.

Add chocolate powder to the other half of the mixture and stir well. Pour the brown mixture over the white mixture in the tin.

Bake at 180 degrees Celzius for about 45 to 60 minutes.

Let it cool for about ten minutes, then remove the cake from the tin. It should be eaten at room temperature but the temptation is usually too big.

Put yolks and sugar in a bowl and mix it with a kitchen mixer for about a minute. Slowly add milk, oil and rum and mix all the time.

Grease a baking tin with butter or vegetable oil and sprinkle bread crumbs or ground nuts all over the tin so that the cake won't stick to it. Pour a half of the mixture in the tin.

Add chocolate powder to the other half of the mixture and stir well. Pour the brown mixture over the white mixture in the tin.

Bake at 180 degrees Celzius for about 45 to 60 minutes.

Let it cool for about ten minutes, then remove the cake from the tin. It should be eaten at room temperature but the temptation is usually too big.

Additional Information

After 45 minutes of baking stick a needle into the cake. It is baked when no batter clings to the needle once you take it out. For a special occasion you may pour some chocolate glazing over the cake and put marzipan stars or hearts on top. This is called marble cake because once you cut it every piece is black and white like marble.