Marble bundt cake
Marble bundt cake is a very popular treat all over central Europe , particularly in Vienna and Hungary. It’s normally eaten as a mid-morning treat with cup of coffee or tea. The original version was made with fresh yeast – this one is an easier one but still an authentic recipe, using the European sponge making method. The result is a soft, delicious cake. I used almond milk to make it dairy-free.
Ingredients
Method
- Preheat the oven to 170°C.
- Sift the flour together with the baking powder.
- Separate the eggs.
- Whip the egg whites in a large mixing bowl until you get stiff peaks.
- Mix the egg yolks with the sugar then continuously pour in the milk and oil, whilst stirring.
- Add the flour to this mixture spoonful by spoonful then gently fold in the whipped egg white.
- Transfer about half of the batter into another bowl. Add the cocoa powder to one bowl, the vanilla extract to the other. Mix well.
- Grease and flour a bundt cake tin and spoon in the two batters alternating ( you can use a wooden skewer to make swirls if you like).
- Bake in the preheated for 45-55 minutes until golden.