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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.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 1 hour 10 minutes
Servings: 6 people
Cuisine: Mid&East European
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g flour
  • 1 tsp baking powder
  • 4 medium eggs
  • 100 g powdered sugar
  • 100 ml milk or almond milk
  • 100 ml sunflower oil
  • 1.5 Tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract

Method
 

  1. Preheat the oven to 170°C.
  2. Sift the flour together with the baking powder.
  3. Separate the eggs.
  4. Whip the egg whites in a large mixing bowl until you get stiff peaks.
  5. Mix the egg yolks with the sugar then continuously pour in the milk and oil, whilst stirring.
  6. Add the flour to this mixture spoonful by spoonful then gently fold in the whipped egg white.
  7. Transfer about half of the batter into another bowl. Add the cocoa powder to one bowl, the vanilla extract to the other. Mix well.
  8. 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).
  9. Bake in the preheated for 45-55 minutes until golden.