This marbled cake is based on a classic sponge cake and is light, fluffy and totally yum (The Husband really likes it and that's no small thing) that I've tarted up with orange zest, cocoa powder, and gel colors. While my marbling isn't as awesome most of the marbled cakes you'll see on, say, Pinterest I'm still quite pleased with the results and have satisfactorily conquered my fear of marbling. Next time, though, I might try three colors and swirl the batter just a bit more vigorously.
Orange & Black Marble CakeYield: 8 slices
- 8 oz unsalted butter, softened
- 8 oz superfine sugar
- 4 eggs
- 8 oz self-rising flour
- 3 Tbsp milk
- ½ tsp orange extract
- Zest of 1 orange
- 2 Tbsp cocoa powder
- ½ tsp vanilla extract
- Black and orange gel paste food colors
- Preheat oven to 350°F. Grease a 8-inch square baking pan and line the bottom with parchment paper. Put the butter, sugar, eggs, flour, and milk into the bowl of your food processor and whizz around until everything is smooth.
- Divide the cake batter evenly between 2 bowls. Stir the cocoa powder and vanilla into one of the batter bowls. Stir orange extract and zest into the other. Slowly whisk black gel paste into cocoa batter, adding a little at a time, until the batter is blacker than a moonless night. Repeat with the orange batter and gel paste, until that batter is as orange as The Great Pumpkin.
- Using two spoons, plop batters into the baking pan in a checkerboard(ish) pattern. Gently tap the baking pan against your counter edge to remove any air bubbles and help spread the batters up against the edge of the tin. Swirl a skewer or knife through the mixture to create a marbled effect.
- Bake the cake for 45 minutes or until a skewer inserted into the center of the cake comes out clean. Remove the cake form the oven and let cool it completely on a rack. When cool, cut into 8-pieces and serve with orange or vanilla infused whipped cream.