When I was a child, we had a marble sponge cake quite often. We used to make it in a traditional fluted tube pan, but it can be baked in any kind of pan.
There are many reasons why marble sponge cake is so popular. It’s easy to make. It doesn’t require any exotic ingredients; you need only the things you have most probably always on hand. It bakes relatively quickly, and after baking, you just need to wait a bit until it cools and it’s done. No cream making or garnishing needed. And it tastes pretty good even on the third day. Although, it rarely lasts that long.
To this day, sponge cakes in all forms and shapes are my favorite. I never refuse a good sponge cake with a cup of tea or coffee.
When we lived in an apartment without an oven and had no way to bake a real cake, we made small sponge cakes in a sandwich maker. They were not as light and fluffy as standard sponge cake because they weren’t baked in a closed oven at a stable temperature. Nevertheless, they were surprisingly good.
When I googled marble cake recipes, I found out that not everyone makes the sponge cake batter as we do. We fluff egg yolks with sugar, add oil and warm water, then gradually incorporate stiff egg whites and flour mixed with baking powder (adding a tablespoon of whites or a tablespoon of flour at a time).
Some people don’t bother with separating whites and yolks and mix whole eggs with sugar and continue by adding flour with baking powder. It works well, and if I’m too lazy, I do it this way.
What surprised me was that in most of the recipes I found on the Internet, people use melted butter instead of oil and milk instead of water, they put all ingredients into a bowl and mixed it together. I guess it doesn’t make a huge difference to use butter vs. oil or milk vs. water but mixing all at once seems strange to me.
I decided to stick to our tried and trusted recipe, and since I don’t have a fluted tube pan, I used a loaf pan. It all worked nicely, but I still need to perfect my marble effect making 😉 The cacao batter is always thicker and has a tendency to sink to the bottom of the pan. So the next time I’ll need to find a way to make both batters equally thick to be able to create a nicer marble effect.
Marble Sponge Cake
Servings: 14 – 16 slices
- 4 eggs (separate whites and yolks)
- 3/4 cup sugar
- 1 1/2 cup buckwheat flour
- 1/3 cup oil
- 6 tablespoons water
- 3 tablespoons cacao powder
- 1 1/2 tablespoons baking powder
- pinch of salt
- Preheat the oven to 180 degrees Celsius. Grease and flour your pan.
- In a bowl, beat the egg whites with a pinch of salt with an electric whisk until white and frothy.
- In a large bowl, beat the yolks and sugar with the electric whisk until light in color and fluffy.
- Add warm water to the yolk mixture and whisk to incorporate fully. Then add oil and whisk again.
- Mix the flour with baking powder and gradually add the stiff egg whites and flour to yolk mixture. Alternate between adding a tablespoon of whites and a tablespoon of flour mix. Stir carefully to avoid losing the airiness of the batter.
- Pour 2/3 of the batter into the pan.
- Mix the remaining batter with cacao powder and pour on top of the white batter in the pan.
- Use a knife to swirl the cacao batter with white to create a marble effect.
- Bake for 40 – 50 minutes. To check whether the cake is fully baked, insert a toothpick into a middle of the cake. If it comes out clean, the cake is done.
- Cool the cake in the pan for 15 minutes, then remove from the pan and let fully cool before serving. Serve with a dollop of vanilla yogurt or your favorite jam.
Which one is your childhood’s favorite cake? Do you still make it? Share in the comments below.