Ingredients with Measurements:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk, room temperature
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons hot water
Special equipment needed:
- 9-inch round cake pan
- Electric mixer
- Mixing bowls
- Whisk
- Rubber spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream the sugar and butter together until light and fluffy, about 3-4 minutes.
4. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, and mix until just combined.
6. In a small bowl, mix the cocoa powder and hot water until smooth.
7. Take 1 cup of the cake batter and mix it with the cocoa mixture until well combined.
8. Spoon the plain batter and the chocolate batter alternately into the prepared pan.
9. Use a knife to swirl the batters together to create a marble effect.
10. Bake for 35-40 minutes, or until a toothpick inserted in the center of the cake comes out clean.
11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 35-40 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 280
Fat: 12g
Carbohydrates: 40g
Protein: 4g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use salted butter instead of unsalted butter, but reduce the amount of salt in the recipe to ¼ teaspoon.
- You can use almond or soy milk instead of whole milk for a dairy-free option.
Variations:
- Add chopped nuts or chocolate chips to the batter for extra texture.
- Use different flavors of extract, such as almond or lemon, for a different flavor profile.
- Use food coloring to create a rainbow marble effect.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to test for doneness, as the cake may look done on the outside but still be raw on the inside.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
You can reheat individual slices of cake in the microwave for 10-15 seconds, or in a preheated oven at 350°F for 5-10 minutes.
Presentation ideas:
Dust the cake with powdered sugar or cocoa powder before serving. You can also top it with whipped cream or fresh berries.
Garnishes:
Fresh berries, whipped cream, chocolate shavings, or edible flowers.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try reducing the baking time or adding a tablespoon of oil to the batter.
- If the cake sinks in the middle, it may be underbaked or the oven temperature may be too low.
- If the cake is too dense, make sure you are using fresh baking powder and not overmixing the batter.
Food safety advice:
Make sure to wash your hands and all utensils before starting. Store the cake in an airtight container to prevent contamination.
Food history:
Sponge cake originated in Europe in the 16th century and was originally made with just eggs, sugar, and flour. The marble effect was first introduced in the 19th century.
Flavor profiles:
This cake has a light and fluffy texture with a subtle vanilla flavor and a hint of chocolate.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with coffee or tea.
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Taste: Sweet, Moist, Vanilla, Chocolatey, Rich