Marble Cake Tray Bake

To bake this marble cake you ll need.

Marble cake tray bake.

Firstly pre heat your oven to 180 and line a 30 x 23cm tray or roasting tin with baking paper. The bittersweet tones down the milk chocolate so it doesn t taste too sweet with the cake. I prefer aluminum pans over nonstick. The method is just as simple.

A classic marble cake will always be a welcome feature at afternoon tea. I baked the cake layers in two 9 inch round cake pans. Spray or lightly butter two 9 inch cake pans. Spoon the chocolate mixture into the baking tin and swirl the two mixtures together to create a marble effect.

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. Try to create the lines using one continuous motion going up and down and then side to side. Preheat oven to 350 f 177 c. It just makes the process so much easier.

Will keep for 3 days in an airtight container or freeze for up to 3 months. A little icing and a drizzle of white chocolate finishes this cake off. Scatter pieces of pear into the lined cake tin. 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.

Sieve the flour and baking powder together add the sugar margarine and eggs and vanilla essence whisk mix or blend in a processor. Bake the cake for 45 55 mins until a skewer inserted into the centre comes out clean. Preheat the oven to 170 c gas 3. Place in the oven and bake for 20 minutes until golden brown and springy to the touch.

Turn out onto a cooling rack and leave to cool. Stir in the cocoa to the remaining cake mixture. Then pop the layers into the preheated oven for 34 35 minutes or until a toothpick comes out clean. It also makes a great pudding children love it.

Scatter pieces of pear into the lined cake tin. Spoon the chocolate mixture into the baking tin and then swirl the two mixtures together to create a marble effect. 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. 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.

Stir in the cocoa to the remaining cake mixture. Repeat with remaining cake layers. Spoon half of the plain cake mixture into the tin. Place in the oven and bake for 20 minutes until golden brown and springy to the.