Marmertaart (Marble Cake)
This recipe is old-fashioned marble cake recipe, and as an old-fashioned recipe we like to use margarine (especially Blue Band brand) instead of butter. If you like you can use full butter, or margarine and butter mix with 70-30 ratio.
Although we’re using nutmeg and cinnamon in this recipe you can always omit it if you don’t like it, or you can’t find it in your area.
This will turn out to be a little dry, and it’s a great match to coffee or tea in the afternoon.
Marmertaart (Marble Cake)
This recipe is old-fashioned marble cake recipe, and as an old-fashioned recipe we like to use margarine (especially Blue Band brand) instead of butter. If you like you can use full butter, or margarine and butter mix with 70-30 ratio.
Although we’re using nutmeg and cinnamon in this recipe you can always omit it if you don’t like it, or you can’t find it in your area.
This will turn out to be a little dry, and it’s a great match to coffee or tea in the afternoon.
Cooking Instructions
- 1
Preheat oven to 180C. Grease the mold. Separate egg yolks and egg whites.
- 2
Mix together butter, sugar and vanilla extract until creamy and pale.
- 3
Add egg yolks one by one, mix well after each addition.
- 4
Fold in flour in two addition. Mix well after each.
- 5
Whip egg whites until stiff. Add in to the batter in two addition, mix well.
- 6
Take out 1/3 batter, and mix in the cocoa, nutmeg and cinnamon powder.
- 7
Alternate spoonful both batter to the pan, and swirl a little using a fork. Do not over swirling.
- 8
Bake for 35-40 minutes (or until a skewer comes out clean). Allow to cool for a while before taking it out.
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