Marble has always been my favorite vintage cake.
Felling Blue? Cake will make it better :)
According to nutritionist (I did some research) apparently cake releases endorphins that make you feel a surge of pleasure and triggers the release of insulin into the bloodstream, which in turn clears out all of the amino acids in the bloodstream except for tryptophan.
In the brain, Tryptophan is converted into serotonin. Therefore cake can also comfort by producing serotonin which is the happy hormone.
And chocolate has been said to improve or heal a situation of sorrow and sadness. Chocolate usually makes people happy because they have caffeine stimulants known as theobromine which make you feel relaxed. They also have chemicals like anandamide which make you feel happy and joyful.
No wonder cake makes the world a happier place.
Felling Blue? Cake will make it better :)
According to nutritionist (I did some research) apparently cake releases endorphins that make you feel a surge of pleasure and triggers the release of insulin into the bloodstream, which in turn clears out all of the amino acids in the bloodstream except for tryptophan.
In the brain, Tryptophan is converted into serotonin. Therefore cake can also comfort by producing serotonin which is the happy hormone.
And chocolate has been said to improve or heal a situation of sorrow and sadness. Chocolate usually makes people happy because they have caffeine stimulants known as theobromine which make you feel relaxed. They also have chemicals like anandamide which make you feel happy and joyful.
No wonder cake makes the world a happier place.
When we were child, life is a big adventure with exciting sights, sounds and smells.
For me, the smell of my mother's marble cake made entirely from scratch fills my heart with wonderful memories.
A marble cake is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter. It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate.
Everyone had a favorite cake in the 50's, 60's, and 70's. Chocolate and Marble Cake was, perhaps the most popular cake.
Mom never gave me the recipe, because she had lost it (actually she was never interested in baking).
For me, the smell of my mother's marble cake made entirely from scratch fills my heart with wonderful memories.
A marble cake is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter. It can be a mixture of vanilla and chocolate cake, in which case it is mainly vanilla, with streaks of chocolate.
Everyone had a favorite cake in the 50's, 60's, and 70's. Chocolate and Marble Cake was, perhaps the most popular cake.
Mom never gave me the recipe, because she had lost it (actually she was never interested in baking).
The cake was moist with a nice crumb, and the frostings was silky and buttery.
Enjoy these recipes and I hope your desserts will bring warm family memories to your life.
Yield: 12 servings
Active Time: 1 1/2 hour
Total Time: 2 hours
INGREDIENTS
For the cake
225 g Salted/ Unsalted Butter, softened225 g Caster Sugar
4 Eggs
225 g Self-Raising Flour
3 tbsp Milk
1 tsp Vanilla Extract
2 tbsp Cocoa Powder
For the frosting
150g Icing Sugar, sifted
50g Salted/ Unsalted Butter, at room temperature
20g Cocoa Powder, sifted
20ml Milk
Few squares of Cadbury's Milk Chocolate, melted
(Note: If you are making a medium to large cake, simply double the quantity)
INSTRUCTIONS
For the cake
1. Heat oven to 180C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
2. Beat the butter and sugar together until light and fluffy.
3. Add the eggs, one at a time, mixing well after each addition.
4. Fold through the flour, milk and vanilla extract until the mixture is smooth.5. Divide the mixture between 2 bowls. Stir the cocoa powder into the mixture in one of the bowls. Alternate the light and dark batters to create a rough checkerboard all along the bottom of the pan. Repeat with a second layer, being sure to place the dark batter on top of the first layer's light and vice-versa. Take the end of wooden spoon handle and swirl it through the batter (not too much), making rounded vertical zig-zags from one side of the pan to the other. Wipe the excess batter from the spoon. Repeat the swirling pattern in the opposite direction.
6. Bake the cake for 45-55 minutes until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool.
For the frosting
For the frosting
1. Beat the icing sugar, butter and cocoa powder together in freestanding electric mixer (Or use a handheld electric whisk) on medium/slow speed until the mixture comes together and is well mixed.
2. Turn the mixer down to a slower speed. Add the milk to the butter mixture a couple of tablespoons at a time.
3. When the milk has been incorporated, add the melted chocolate.
4. Once all the chocolate has been combined, turn the mixer up to a high speed
5. Continue beating for about 5 minutes, until it is light and fluffy. The longer the frosting is beaten, the lighter and fluffier it becomes. Spread on the cake and enjoy!!!
NOTE
• The more you swirl, the less the cake will look marbled.
• Cake will keep for 3 days in an airtight container or freeze for up to 3 months.
enjoy :*
• The more you swirl, the less the cake will look marbled.
• Cake will keep for 3 days in an airtight container or freeze for up to 3 months.
enjoy :*
