How to Make Coffee Marble Cake

Marble cake is a delicious, firm sponge cake with an attractive swirl of white sponge and dark sponge coloring. Marble cake has a long history, dating back to the 19th century. During this time there were several variations of the marble cake including a checkerboard pattern. During Victorian times, there was a growing emphasis on making larger party cakes and this is when marble cake really came into its own. Originally, cooks used molasses and chocolate to creates the contrasting marble effects in contrast to the white sponge. Later, cooks began to make use of the newest range of food colorings, and some ambitious chefs even went as far as to make silver and gold marble cakes.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Mixing bowl
• 2 8-inch layer baking pans
• Small bowl
• Double boiler
• Ingredients for cake:
• 1 packet white cake mix
• 11/4 cups water
• 2 egg whites (unbeaten)
• 1/2 tsp. vanilla esence
• 1/2 tsp. ground cinnamon
• 1/2 tsp. ground cloves
• 1 tsp. instant coffee
• 1 tbs. water
• Ingredients for frosting:
• 1 egg white
• 3/4 cup sugar
• 2 tsp. instant coffee
• 3 tbs. water
• 1 tbs. light syrup
• Pinch of salt

1. Make the marble cake. Prepare the cake mix with 1 and 1/4 cups of water and the egg whites as per the directions on the packet, adding the vanilla.

2. Combine the spices, instant coffee and mix well with 1 tablespoon of water.

3. Put 1 and 1/2 cups of the batter in a small bowl and mix in the coffee mixture.

4. Grease and flour the 2 baking tins. Spoon the batters into the pan alternating the mixtures.

5. Draw a knife through the batter once only, with a zig-zag pattern. Bake as directed on the packet.

6. To prepare the frosting, combine the egg whites, sugar, instant coffee, salt, water and corn syrup in the top of a double boiler.

7. Beat with an electric mixture for about 1 minute.

8. Place over the boiling water on the double boiler and beat again for a further 4 minutes, or until the frosting will stand up in stiff peaks.

9. Remove from the boiling water and add vanilla and beat for a further minute, or until the frosting is thick enough to spread.

10. Spread over the top of the marble coffee cake when it has cooled from the oven.

Tips & Warnings

• You can really go to town with the basic marble cake recipe, replacing the coffee with a number of delicious ingredients including orange, chocolate, green tea, stawberry, rum, butterscoth, fudge and peanut. The flavor and color combinations you can use are virtually unlimited.
• It is better to add the eggs one at a time, folding them in gently with a wooden spoon.
• To ensure consistent quality with your marble cake, always use the precise amount of each ingredient and the recommended cooking temperatures and times.
• If your cake comes out of the oven with cracks in the surface, it means that the cake tin is too small and the sponge did not have enough room to rise. Next time, use a larger tin.
• Don't over-swirl your cake mix or this will work the contrasting colors together and you will lose the classic marbling effect.
• Due to the use of raw eggs in this recipe you may be at risk of food poisoning from salmonella bacteria. In the U.K. eggs stamped with the lion mark come from hens vaccinated for salmonella. In the U.S. most recipes calling for raw eggs use pasteurized eggs.

Resources

• Marble Cake video

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