Sunday, September 19, 2010
Marbled Madeira Cake
Saw This Mama commenting a few times in her blog on how great Rachel Allen's Marbled Medeira Cake is so I decided to give it a try. Anyway, I always have this thing for butter cake or any variations of it.
So while waiting for hubby to come back, I baked this cake in the afternoon. The cake turned out to be quite a disappointment.
Well, taste-wise is good, but the cake was a little over-bake. Maybe I should have checked the cake on and off. And I didn't. I just left it in the oven at 180 degree C for 45 minutes as stated by the recipe. The results? The crust is a little on the hard side and the top of my cake burst - clearly by too high temperature.
Sigh, well, I can't expect successes every time I bake right? Well, so I just have to learn from all these mistakes. So lesson learnt today - always check my bakes in the oven even before the time is up!
Recipe: Marbled Madeira Cake (recipe copied directly from This Mama's blog)
1. Preheat the oven to 180C. Grease and line a 20cm springform pan.
2. Beat 225g soft butter till creamy.
3. Add 225g caster sugar and beat till soft and light.
4. In a separate bowl, whisk together 4 eggs and 2 tsp vanila extract.
5. Add the mixture gradually into butter and sugar and mix well.
6. Sift and fold in gently 225g plain flour and 2 tsp baking powder.
7. Add 50ml milk and stir the mixture gently
8. Take half the batter out.
9. Sift and fold in 50g cocoa powder into one half of the batter.
10. Put a spoonful of vanilla and a spoonful chocolate batter alternately into the greased pan. 11. Using a skewer, swirl cake in any order for marble ripple. Don’t over swirl or you will lose the effect.
12. Pop into the oven for 45 mins or until skewer inserted into the centre of the cake comes out clean.
13. Remove from pan and indulge when cool!