Marble Cake Tray Bake

Place in the oven and bake for 20 minutes until golden brown and springy to the.

Marble cake tray bake.

Scatter pieces of pear into the lined cake tin. 7 bake in the pre heated oven for about 35 40 minutes until the cake has begun to shrink away from the sides of the pan. Bake the cake for 45 55 mins until a skewer inserted into the centre comes out clean. It also makes a great pudding children love it.

Spoon half of the plain cake mixture into the tin. Try to create the lines using one continuous motion going up and down and then side to side. 8 leave to cool in the tin for a few minutes and then turn the cake out onto a wire rack so it cools more quickly. I baked the cake layers in two 9 inch round cake pans.

Sieve the flour and baking powder together add the sugar margarine and eggs and vanilla essence whisk mix or blend in a processor. Spoon half of the plain cake mixture into the tin. Firstly pre heat your oven to 180 and line a 30 x 23cm tray or roasting tin with baking paper. Scatter pieces of pear into the lined cake tin.

Turn out onto a cooling rack and leave to cool. Now measure the butter sugar flour baking powder eggs milk and vanilla extract into a large mixing bowl and beat well with electric beaters or a very energetic hand until well combined at least 2 minutes. I always prefer my kitchenaid stand mixer when baking. Spray or lightly butter two 9 inch cake pans.

A classic marble cake will always be a welcome feature at afternoon tea. The bittersweet tones down the milk chocolate so it doesn t taste too sweet with the cake. Preheat oven to 350 f 177 c. Stir in the cocoa to the remaining cake mixture.

With a handheld or stand mixer fitted with a paddle attachment beat the butter on high speed in a large bowl until smooth and creamy about 1 minute. A little icing and a drizzle of white chocolate finishes this cake off. It just makes the process so much easier. Preheat the oven to 170 c gas 3.

Sift the cake flour baking powder and salt together in a large bowl. Spoon the chocolate mixture into the baking tin and swirl the two mixtures together to create a marble effect. Will keep for 3 days in an airtight container or freeze for up to 3 months. The method is just as simple.

Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean. Repeat with remaining cake layers. Place in the oven and bake for 20 minutes until golden brown and springy to the touch. I prefer aluminum pans over nonstick.