Description
This nostalgic marble cake replaces traditional butter with rich crème fraîche to create an incredibly tender, velvet-like crumb. It is a simple, pantry-staple bake that actually improves in flavor and texture if left to rest under a cake dome overnight.
Ingredients
- 4 large eggs (room temperature)
- 200g (1 cup) granulated white sugar
- 200g (1 ½ cups) all-purpose flour
- 10g (2 teaspoons) baking powder
- 20cl (200ml) full-fat crème fraîche or heavy sour cream
- 2 tablespoons unsweetened cocoa powder
Instructions
- Preheat the oven to 160°C (320°F) and grease and flour a loaf pan or round cake tin.
- Whisk the eggs and sugar together in a large bowl until the mixture is pale and has doubled in volume.
- Sift the flour and baking powder into the bowl and mix gently until just combined.
- Fold in the crème fraîche until the batter is smooth and velvety.
- Pour approximately two-thirds of the batter into the prepared baking tin.
- Mix the cocoa powder into the remaining third of the batter, then pour the chocolate mixture over the plain batter and swirl with a knife for a marble effect.
- Bake for 50 minutes or until a skewer inserted into the center comes out clean, then cool completely on a wire rack.
Notes
To achieve the lightest possible texture, ensure you beat the eggs and sugar until they are truly frothy before adding the dry ingredients. If you cannot find crème fraîche, a high-fat Greek yogurt makes an excellent substitute, though it will provide a slightly tangier flavor profile.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Cake
- Method: Baking
- Cuisine: French-inspired