Marble Cake

An attractive two-coloured cake, Marble Cake is usually made with chocolate and vanilla. The cake can be varied by using orange or red food colouring and mixing an appropriate flavouring with the vanilla.


6 oz. butter

6 oz. sugar

3 eggs, separated

7 oz. flour

2 teaspoons baking powder

1 oz. cornflour

2 teaspoon vanilla essence

2 teaspoon grated orange rind

2 tablespoons cocoa powder

6 oz. butter

12 oz. icing sugar

2 oz. dark cooking chocolate, melted with 1 teaspoon vegetable oil

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Line the bottom and sides of a 7-inch square cake tin with greaseproof or waxed paper and set aside.

In a large mixing bowl, cream the butter and the sugar together with a wooden spoon until the mixture is light and fluffy.

Add the egg yolks and beat until the mixture is stiff and smooth.

Sift the flour, baking powder and corn-flour into a medium-sized mixing bowl. Gradually incorporate the flour mixture into the butter and sugar mixture and continue beating until the mixture is smooth.

In a large mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. With a metal spoon, fold the egg whites into the flour and sugar mixture.

Transfer half of the mixture to another medium-sized mixing bowl. With a metal spoon, fold the vanilla essence and orange rind into one half of the mixture. With a second metal spoon, fold the cocoa powder into the other half of the mixture.

Spoon half of the vanilla mixture into two opposite corners of the prepared cake tin. Spoon half of the cocoa mixture into the remaining corners, then into the rest of the tin. Place the remaining vanilla mixture on top of the chocolate mixture and the remaining chocolate mixture on top of the vanilla mixture. Using a table knife, draw a circle through the cake mixture and smooth it evenly on top.

Place the cake tin in the oven and bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean.

Remove the cake from the oven and allow it to cool in the tin for 5 minutes. Then turn the cake out on to a wire rack.

Remove and discard the greaseproof or waxed paper and set aside until the cake has completely cooled. When it is cool, transfer it to a decorative serving dish.

To make the icing, in a medium-sized mixing bowl, cream the butter with a wooden spoon until it is soft. Beat in the icing sugar and the melted chocolate mixture. Beat the mixture until it is smooth.

Spoon the icing over the top of the cake and, using a flat-bladed knife, spread it decoratively over the top and sides.

The cake is now ready to serve.