a marble cake. Which is really just a Victoria sponge with chocolate added to half the mixture. Here is how I made the one on yesterday's post.
For the first time I used gluten free flour.This one is a blend of rice, potato, maize, buckwheat and tapioca, and it made a lighter cake so I will use it again.
I always have a jar of caster sugar with a couple of vanilla pods in it and I use this to line the cake tin. After you grease the tin, put in a couple of teaspoons of the vanilla sugar and lifting the tin tap it lightly till the base and sides are coated with the sugar. It gives the cake a slight yummy crunch on the edges. I use granulated sugar in the cake itself.
I beat the eggs lightly with a splash of vanilla essence, before adding half of it with half the flour, beating (lightly) with a wooden spoon into the creamed marg and sugar, then add the rest and spoon half the mix into the tin.
(That spoon is my very favourite spoon. It's the one my patient and kind Mum taught me to bake with when I was a child. This is her recipe.)
I then sieve a tablespoon or two of cocoa or drinking chocolate to the rest of the mix and dollop it into the tin smoothing it over slightly.
In my oven this cake takes about 25 mins near the top at 180. To check if it is ready I open the oven door - slowly - and feel the top of the cake. If it has a slight crust and springs back when I press it a little it is ready to come out and cool for 5 minutes in the tin before turning it out.
This amount makes one in an 8 inch tin, but for a birthday cake, which yesterday's was, I make two and sandwich them together with strawberry jam and dust the top with icing sugar.
Here is Mum's recipe
4oz marg
4oz sugar
4oz SR Flour
2 med eggs
few drops vanilla essence
1 - 2 tblsps cocoa or drinking chocolate.
Oven 180 20 -25 mins
It's taken a long time to explain (though it gave me a nice excuse to make another!) but it really is a simple and quick basic cake. It freezes well too..which is what will be happening to this one.
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