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MARBLE BUTTER CAKE

By 4:35 AM


Hujung minggu menjelma lagi. Cepat sangat saya rasa seminggu berlalu. Tekak terasa inginkan sesuatu yang ringkas untuk minum petang hujung minggu bersama keluarga.
Saya memang menggemari kek yang ringkas tanpa sebarang topping.  Antara kek kegemaran saya adalah kek marble. Banyak resepi kek marble yang saya jumpa di blog-blog memasak, tetapi hampir kesemuanya memerlukan ovallete. Di Brisbane pula sukar untuk menjumpai ovalette halal.  Dah hampir kecewa kononnya. Nasib baik terjumpa resepi dari The little Teochew yang tidak perlu menggunakan ovallete.

Cara membuat kek ini berbeza sedikit daripada resepi kek marble yang biasa saya jumpa. Telur putih dan kuning dipukul berasingan, seperti cara membuat kek sponge. Menarik bukan? Jom lihat resepinya.
Ingredients
- 8 large eggs, separated
- 9 ozs (255g) castor sugar
- 12 ozs (340g) unsalted butter, softened
- 9 ozs (255g) all purpose flour
- 1 1/2 tsps baking powder
- 1 1/2 tsps pure vanilla extract
- 2 tbsps good quality cocoa powder
- 1/4 tsp salt

1. Preheat oven at 160°C (convection fan on) with a wire rack in the middle. Line an 8-inch round cake tin with parchment, butter and flour. Sift flour, baking powder and salt in a bowl. Set aside.

2. Cream butter in the bowl of a stand mixer fitted with the paddle attachment till light and fluffy. In a separate bowl, whisk the egg yolks with the sugar till light. Gradually add this into the butter and beat on medium speed till just incorporated. In a separate bowl, whisk the egg whites till stiff peaks form. With a spatula, fold in the meringue into the egg yolk mixture in 3-4 batches*. Add in the dry ingredients gradually until just incorporated.
* The first time I added the egg whites, it was impossible to fold. What I did was just mix it up with the thick yolk batter and "loosen up" the batter. The subsequent batches were much easier. I folded the whites in 3 batches.

3. Scoop out 1/4* of the batter in a separate bowl. Sieve cocoa powder over it and fold to mix well. Pour batters into tin, alternating between the two mixtures. Start with the yellow batter and end with the cocoa mixture. Rap pan on counter several times to eliminate air bubbles. With a long skewer, swirl (sparingly) around the batter to create the marble effect. Bake for 40-55 minutes or until a tester inserted into the middle of the cake comes out clean.
* This is somewhat arbitrary. A little more won't hurt, especially if you want a bit more chocolate in your cake! :)

4. Cool on wire rack completely before serving. Cake keeps at room temperature up to 3 days and can be frozen up to 3 months.


Berikut merupakan resepi versi Bahasa Melayu yang saya translate.

Bahan-bahan
-8 biji telur
-225 g gula caster
- 340g mentega tanpa garam
-255 g tepung
- 1 1/2 sudu teh baking powder
- 11/2 sudu teh esen vanila
-2 sudu besar serbuk koko
- 1/4 sudu teh garam

Cara-cara
1. Panaskan oven 160 degree celcius
2. Pukul mentega dengan mixer sehingga gebu.
3.  Dalam bekas berasingan pukul telur kuning dan gula sehingga rngan dan gula hancur.
 4. Kemudian masukkan telur ini sedikit demi sedikit kedalam adunan mentega.
5. Pukul dengan mixer sehingga semuanya sebati.
6. Dalam bekas berasingan pukul putih telur sehingga bertanduk.
7. Masukkan sedkit demi sedikit adunan putih telur kedalam adunan mentega dan telur kuning tadi. 'Fold' / kaup balik dengan menggunakan sudip/ spatula.
8. Masukkan tepung, baking powder dan juga garam. Kaup balik sehingga semuanya sebati
9. Ambil 1/4 daripada adunan tersebut dan masukkan dalam bekas berasingan. Campurkan serbuk koko dalam adunan tersebut.
10. Masukkan adunan koko dan adunan mentega kedalam loyang secara selang seli. Setelah habis semua adunan dimasukkan dalam loyang, ambil lidi dan lorekkan untuk mendapatkan corak marble.
11. Bakar selama 40-50 minit atau sehingga masak.

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