{"id":3886,"date":"2014-06-28T16:45:48","date_gmt":"2014-06-28T14:45:48","guid":{"rendered":"http:\/\/www.roadtopastry.com\/blog\/?p=3886"},"modified":"2014-06-28T16:45:48","modified_gmt":"2014-06-28T14:45:48","slug":"recipe-marble-cake","status":"publish","type":"post","link":"https:\/\/www.roadtopastry.com\/blog\/recipes\/cakes\/recipe-marble-cake","title":{"rendered":"Recipe: Marble cake"},"content":{"rendered":"

It was the end of a lazy Sunday afternoon<\/strong> when I felt the need of a cake<\/strong> (ok, I admit it is not so unusual for me).<\/p>\n

Since I was undecided, I opted for two cakes in one<\/strong>! \ud83d\ude42<\/p>\n

\"Recipe-Marble-cake16\"<\/a><\/p>\n

I chose the marble cake,\u00a0<\/strong>a great recipe from my book “On baking”<\/strong>. It is basically made of a vanilla-flavoured batter and a chocolate one<\/strong>, poured together in a mould to form a nice, bicolour, marbled pattern<\/strong>.<\/p>\n

\"Recipe-Marble-cake17\"<\/a><\/p>\n

This recipe is great for breakfast<\/strong>, morning snack, tea time<\/strong> or any time you want it: it is very soft and spongy<\/strong>.<\/p>\n

Compared to other cakes I’ve made, it is not so high in fats<\/strong>, but it does have a significant amount of sugar<\/strong>. The good thing, though, is that it is a perfect idea to use your leftover egg whites<\/strong>. The recipe only contains egg whites: no yolks<\/strong>, folks! \ud83d\ude42<\/p>\n

\"Recipe-Marble-cake11\"<\/a><\/p>\n

These traditional cakes<\/strong> are always hard to decorate<\/strong> so people just dust them with powdered sugar<\/strong> all over them. Of course it is a good, but if you want to give it a twist, just place some sticks (or your oven grill) on the cake before dusting. The\u00a0trick is simple<\/strong> but the result is original and niiiiice! \ud83d\ude00<\/p>\n

\"Recipe-Marble-cake03\"<\/a><\/p>\n

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Marble cake<\/h2>\n
\n \n \"\"Print recipe<\/a>\n