Marble Vanilla and Chocolate Cake

Ingredients

• 115 g Unsalted butter (Melted in microwave, then cooled slightly)
• 150 g Granulated sugar (White granulated)
• 2 Large eggs (Separated into yolks and whites)
• 200 g All‑purpose flour (Sifted)
• 1 tsp Baking powder
• 120 ml Milk (Whole or 2 % milk)
• 1 pinch Salt (Adds stability to egg whites)
• 1 tsp Vanilla extract
• 2 Tbsp Unsweetened cocoa powder (Sifted with flour for smooth chocolate batter)

Instructions

1. Melt the butter

   Place the butter in a microwave‑safe bowl and melt on high for 30‑45 seconds. Stir and let it cool for a couple of minutes so it’s warm, not hot.

   Time: PT5M

2. Separate eggs

   Crack the two eggs and separate the yolks from the whites, placing yolks in a small bowl and whites in a clean, dry bowl.

   Time: PT5M

3. Combine sugar and butter

   Add the granulated sugar to the melted butter in the large mixing bowl. Whisk with a hand‑mixer or a sturdy whisk until the mixture is smooth and slightly glossy.

   Time: PT2M

4. Add egg yolks

   Pour the two egg yolks into the butter‑sugar mixture and beat until fully incorporated.

   Time: PT1M

5. Incorporate dry ingredients

   Sift the all‑purpose flour together with the baking powder over the bowl. Gently fold with the spatula until just combined; the batter will be fairly thick.

   Time: PT2M

6. Add milk

   Pour the milk into the batter and stir just until the mixture is smooth.

   Time: PT1M

7. Whip egg whites

   Add a pinch of salt to the egg whites. Using the electric mixer on medium speed, beat until stiff peaks form.

   Time: PT5M

8. Lighten the batter

   Stir a small spoon‑ful of the whipped whites into the vanilla batter to loosen it.

   Time: PT2M

9. Fold in remaining egg whites

   Add the remaining whites in two portions, gently folding with a spatula each time until just incorporated. Be careful not to over‑mix.

   Time: PT3M

10. Divide and flavor batters

    Split the batter evenly into two separate bowls. To one bowl add the vanilla extract and stir. To the other bowl add the sifted cocoa powder and mix until the chocolate batter is uniform.

    Time: PT4M

11. Create the marble pattern

    Butter the loaf pan and spoon three dollops of the vanilla batter into the pan, spacing them evenly. Drop a small amount of chocolate batter into the center of each vanilla dollop, then repeat the pattern until both batters are used. Use a skewer or the back of a spoon to swirl gently, creating a marble effect.

    Time: PT5M

12. Bake

    Preheat the oven to 170°C (340°F). Place the loaf pan in the middle rack and bake for 45‑50 minutes, or until a knife inserted into the centre comes out clean.

    Time: PT50M

    Temperature: 170°C

13. Cool and serve

    Remove the cake from the oven and let it cool in the pan for 10 minutes, then turn out onto a cooling rack and cool completely before slicing.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

35 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: Margarine, vegetable oil (use 90 g)
• Instead of Granulated sugar: Brown sugar (same amount), coconut sugar
• Instead of Large eggs: Egg replacer for whites (aquafaba, 3 Tbsp)
• Instead of All‑purpose flour: Cake flour (same amount), gluten‑free flour blend
• Instead of Baking powder: Baking soda + cream of tartar (¼ tsp + ¼ tsp)
• Instead of Milk: Almond milk, soy milk
• Instead of Salt: Sea salt
• Instead of Vanilla extract: Vanilla bean (½ bean), almond extract (½ tsp)
• Instead of Unsweetened cocoa powder: Dutch‑process cocoa, melted dark chocolate (30 g)

Equipment Needed

• Microwave
• Large mixing bowl
• Electric hand mixer or whisk
• Sieve (fine mesh)
• Silicone spatula
• 9 × 5 in (23 × 13 cm) loaf pan
• Oven
• Measuring cups and spoons
• Cooling rack (optional)
• Knife or skewer for testing (optional)

Critical Steps — Do Not Skip

• Melt butter without scorching
• Separate eggs ensuring no yolk in whites
• Whip egg whites to stiff peaks
• Fold whites gently to retain air
• Create marble swirls without over‑mixing
• Bake until a clean knife test

Chef Tips from the Video

• Use room‑temperature butter for a smoother batter.
• Sift flour and cocoa together to avoid clumps.
• A pinch of salt in the egg whites stabilizes them and gives a better volume.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for up to 1 day, covered.

Make-Ahead Tips

• Bake the cake a day ahead and store refrigerated; it tastes even better after the flavors meld.
• Freeze individual slices wrapped in parchment for quick desserts.