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Marble Cake

Cake of creamed butter, sugar, eggs, flour and milk, where a third of the batter is coloured with cocoa, layered and swirled so the cake is marbled; baked about 45 minutes. From Erken's Stor kokebok (1949), p. 604.

Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 604 (falt i det fri)

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About the dish

Marble cake is a simple creamed cake in the 1949 edition. The recipe suits one large or two small tins.

How to make it

  1. 1

    Make the batter

    Cream the butter and sugar until pale. Add flour, milk and eggs alternately, stirring well between each. Mix the baking powder and vanilla sugar into the last of the flour.

  2. 2

    Split and colour

    Take a third of the batter and mix the cocoa into it.

  3. 3

    Fill the tin

    Grease and dust a tin really well. Add half of the light batter, then the dark, and finally the rest of the light batter.

  4. 4

    Marble and bake

    Swirl a little with a knife so the cake becomes marbled, and bake for about 45 minutes at even heat.

Changes from the original

Measures are converted from gr. and dcl. to g and dl. The text is split into four steps and is otherwise unchanged.

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Frequently asked questions

How do I get the marbled pattern?
Layer the light and dark batters and swirl a little before baking.
How much of the batter gets cocoa?
A third of the batter is mixed with the cocoa.
What size tin do I need?
The book says one large or two small tins.

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