Marble Butter Sponge Cake

Hi everyone and welcome to my blog! :) For today I'll show you how to bake Marble butter sponge cake. I got this recipe from Kitchen tigress, and this is my second attempt in baking this delicious cake.

Let me show you the first cake I bake.

Doesn't look appetizing eh? 

Alright I know it doesn't look like a cake. Hahaha! From the start I knew there is something wrong because I added 1/3 cup of milk instead of 2 tbsp. Yikes! Kitchen tigress ingredients measurement is on grams. Sadly, I am no good at math so I just googled the equivalents online and I made a huge mistake. :( 

To prevent that mistake again I bought myself a handy dandy scale.I also jotted notes of the ingredients from grams to cup. Makes my life easier the next time I bake it. 

The scale and notes (scale for 259.75 at SM ) 

Enough with the talking, here are the ingredients we need. 

60 grams unsalted butter (that's 3/4 of one butter stick)

45 grams of cake flour (1/3 cup ) 

30 grams of full fat milk cold (2Tbsp +1/2 tsp)

20 grams of egg white (1 large egg ) 

1 tsp vanilla

1/16 tsp salt ( I skipped this I'm using salted butter)

45 grams of egg yolk  (egg yolks from 3 large eggs) 

105 grams egg white (egg whites from 4 large eggs)

1/16 cream of tar tar 

50 grams castor sugar 

1 tsp cocoa

Pre heat oven to 160 degrees. Prepare all ingredients above. 

Put butter in a pan and cook in medium heat. Stir with whisk till it bubble. 

Add the cake flour and continue whisking till combined. 

Remove from pan and transfer in a bowl. Add milk.

Wait for 1 minute till the batter cools down, and add the tsp vanilla.

Mix vigorously using a whisk 

Add the egg yolks one by one and mix thoroughly after each egg yolk addition.

Set mixer to medium speed.Mix the 105 grams of egg white till frothy. Add the cream of tartar. Whisk/mix  the egg white till it forms a foam. Add the castor sugar gradually. Continue whisking till it reached soft peak stage. Reduce to slow speed till firm peak stage. 

The yolk mixture is now slightly bubbly.Stir in with whisk to remove the bubbles. Add the egg whites in 3 batches. Scrape and fold using a spatula after each addition to make sure it is well combined.

Get 20 grams or 2tbsp of mixture in a small bowl and mix it with cocoa.

Pour the batter in a cake pan in 3 batches and dot with cocoa using a skewer after each addition. 

Tap pan on the worktop 3 times to remove bubbles.

Bake cake for 25 minutes in the bottom of the oven. After 25 minutes transfer the cake to the middle and increase the temperature to 180 degrees. Bake for 10 minutes or until a skewer inserted into the centre comes out clean.

2nd attempt

Okay, so here is how it looks like after I cool it down on the rack. I made another mistake by adding all purpose flour instead of cake flour. Too bad my cake didn't rise,:( Well, compared to the first cake I can say that it is a success! It taste good and perfect to pair with my brewed coffee.

I will keep this post up to date till I make this recipe perfect . =)