Everyday Cake - Neapolitan Marble Cake

I heart baking.. so much so.. even when i am super duper busy, like right now... i will still find the time to take my butter out and whip something for my family.. an addiction that i can never seem to be able to shake lol.. anyway.. a few days ago hubs took me to Totts to look at a few kitchen things.. it was late by the time we got there and just as i was abt to go to the plates section.. they announced that the store was abt to close.. i quickly grabbed two serving plates and also a nordic bundt pan... why another nordic bundt pan? shrug .. bec i dont hv a kugelhupf bundt pan? ahaks

Buying things on impulse has never been my virtue .. am not a shopaholic.. i will think like a thousand times bef buying anything for myself but when it comes to baking things.. i gv up lol.. to hv a pantry full of baking stuff is a dream come true for me.. am blessed that hubs gv me all the freedom to buy just abt anything that i see.. :o)

Ok am not gonna stay long... i managed to pack like 5 boxes today.. my kitchen is empty now and am gonna start packing our clothing next... one things for sure.. my baking stuff will go last as i know for sure that i will still be baking away till the very last night huhu

Serves: 16
Preparation time: 30 minutes
Cooking time: 1 hour

You will need
For the sponge:
250g unsalted butter, softened, plus extra for greasing the cake tin
250g caster sugar
Pinch of salt
Seeds of 1 vanilla pod
5 medium eggs
250g self-raising flour, sifted
25g cocoa powder - i also added 1/2 tsp of black forest paste
25ml milk
Pink liquid food colour - i used wilton gel and also 1/2 tsp of raspberry paste
Plain flour for dusting
Icing sugar for dusting

For the sugar syrup:
150ml water
150g caster sugar

You will also need:
30cm (12 in) Kugelhupf or Bundt cake tin

1. Preheat the oven to 175°C. Prepare the cake tin by greasing with softened butter and dusting with plain flour.
2. To make the sponge, place the butter, caster sugar, salt and vanilla seeds in a mixing bowl and cream together until pale and fluffy.
3. Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly. If the mixture starts to separate or curdle, stop adding the egg and beat in two to three tablespoons of the flour. This will rebind the batter.
4. Once all the egg has been added and combined with the butter mixture, sift in the flour and stir until the batter is just combined.
5. Divide the batter into three even parts. Mix the first with a small amount of pink food colour to create a pale pastel shade. Mix the second with the cocoa powder and add the milk. Keep the third plain.
6. Pour the pink batter into the bottom of the prepared cake tin, followed by the chocolate batter and then finally the plain batter.
7. To ‘marble’ the mixture, gently fold through all three coloured layers with a fork or spatula.
8. Bake for approximately one hour, depending on your oven. If you are using a deeper cake tin, the sponge will take longer to cook. To check if the sponge is cooked, insert a clean knife or wooden skewer into the centre of each sponge; it should come out clean.
9. While the sponge is baking, prepare the sugar syrup for soaking. Place the water and the caster sugar into a sauce pan and bring to the boil. Simmer until all the sugar crystals have dissolved. Set aside to cool down slightly.
10. Once the sponge is baked, let it rest for approximately 10 minutes outside of the oven. Using a pastry brush, soak the tops of the sponges with sugar syrup while it is still warm; this allows the syrup to be absorbed faster.
11. Once just warm, remove the sponge from the tin and leave to cool completely on a wire cooling rack.
12. Dust the top of the cake with icing sugar before serving at room temperature.

I adore this kind of cake.. gv me pound cake/butter cake anytime and i will take it! :op
Have a good weekend!

Source: Lynara Cakes and Red online
Recipe fm Boutique Baking by Peggy Porschen (Quadrille)


Ummi said...

Rima, cantiknya kek, cantiknya acuan tuuu...mmg masyuuukkk jek tengok...kek Neopolitan ni mmg best, akak pun suka, pernah buat resepi CMG dulu...nnt2 boleh la akak cuba yg ni lak... ^__^

Nashreen said...

Very nicely made :-)

izahdaut said...

kak rimaaaaaaaaaaaaaaaaaa...
slamat hari raya..mintak kak, kek sepotong, saya mahu makan kerna perut kosong. hehehe.. sangat mewah bentuk kek ni. terjojol mata ku melihatnya lol... hehhee


Mel said...

Aidoi....sungguh cantik kek ini!! Looks so soft and moist the texture of this cake. Must be delicious and yummy. I love your this cake stand and the plate. You still have time to bake? Not packing yet?

sonia said...

hi Kak Rima,

The cake looks so gorgeous and delish :) btw i bet your pantry looks awesome. you shld write a post on dat(jz a suggestion). Also i wanna order your lapis cake the nx u come dwn to kl ( hw shall i go about tis ah?:) )


Lizan said...

nampak lazat betul la rima..dengan warnanya tu semua..menggoda iman betul

Ummi Annur Humaira said...

Can say anything...Just hugry rite now after saw this picca...

Bakericious said...

my all time favourite butter cake, love the colorful and nice swirls.

azmah said...

Hi Kak rima, dulu saya ni ur silent reader...cantik nyer kek akak....saya geram tgk mould akak sumer nya santek2....

Rima said...

bake it ok.. harus simpan satu malam baru shiok rasa dia... bake eh

Rima said...

Ty Nashreen.. its the Nordic mould hehe

adoiiii mana menghilang niii... selamat hari raya.. eh dah habis belum ni hahaha.. pi lah bake ok... sedap tauuu

huwaaaaa.. like want to cry tau every day.. pack pack pack.. stress leh... 5 story so u can inmagine huk huk huk.. i bake to release stress lahhh

Rima said...

i took pic once and posted it here.. u try to look it up ok.. ty .. u can email me and i will notify u of my next KL trip.. tks!

Rima said...

bake it cos its worth ur time :o)

what did u ended up having hehe.. usually if my craving hit me.. i will quickly whip something.. tak kira lah what type of cake :o)

mine too.. butter cake.. pound cake.. aduhhh i cannot tahan with this type of cake

ty dear... nordic bundt mould ni memang semua cantik cantik.. if tak tahan nafsu boleh terbeli semua jenis bundt pan hehe

La rosquilla de la tia Laura said...

Me encanta!!!!!que bueno!!kisses from Barcelona....

Unknown said...

Kak, it looks so nice! Can I replace the vanilla pod with vanilla essence or extract?? TQ - Yuni

Rima said...

Of cos Yuni

About Me

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Hi.. I am a SAHM to 2 kiddoes..19yr old boy n 2 year old girl.. met my Austrian hubby here in Singapore and hv been living here all my life... my love for baking started when i was 6mths preggie to my daughter, Sonia... my addiction to baking has not stop eversince.. I hope to learn as much as i can abt baking and decorating and then share it with u along the way..