OLD-FASHIONED MARBLE BUNDT CAKE
Provided by Dan Langan
Categories dessert
Time 3h
Yield one 12-inch Bundt cake (16 servings)
Number Of Ingredients 15
Steps:
- For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
- Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
- Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
- Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
- For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
- Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
- Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.
ANGEL CAKE
Treat guests to this colourful angel cake with decorative fondant icing. It will go down well with a cuppa for afternoon tea
Provided by Liberty Mendez
Time 1h5m
Number Of Ingredients 12
Steps:
- Heat the oven to 190C/170C fan/gas 5. Butter a 25 x 20cm baking tin, and line the base with baking parchment. Stack a sheet of baking parchment over a sheet of foil, then fold in half so the parchment is facing out. Use this to divide the tin into three sections crosswise, each about 8cm wide.
- Melt the butter, remove from the heat and set aside. Put the sugar and eggs in a large heatproof bowl over a pan of just simmering water, making sure the bottom of the bowl doesn't touch the water. Beat using an electric whisk until really thick and pale, about 4-5 mins.
- Add a fifth of the mixture to the melted butter and mix to combine. Pour the butter mixture into the egg mixture, and carefully fold in along with the flour. Divide the mixture between three bowls. Leave one bowl of batter plain, then fold a drop each of pink food colouring and raspberry extract into the second bowl, and a drop each of yellow food colouring and lemon extract into the third bowl.
- Carefully pour one of the batters into each of the three sections in the prepared tin. Bake for 12-15 mins until cooked through, or a skewer inserted into the middle of the cakes comes out clean. Leave to cool slightly in the tin, then carefully transfer the three cakes to a wire rack and leave to cool completely.
- To make the buttercream, beat the butter, sugar, vanilla and milk together for 5 mins with an electric whisk until pale and creamy. To assemble the cake, put the plain sponge on a board and spread with half the buttercream. Top with the raspberry sponge, then spread with the remaining buttercream and top with the lemon sponge. Trim the sides so they're straight, even and neat.
- To make the fondant icing, sift the sugar into a bowl and mix with 1½-3 tbsp water until you have a thick, droppable icing. Transfer a quarter of the icing to a second bowl, and mix in a drop of pink food colouring. Transfer the pink icing to a piping bag.
- Spread the plain fondant icing over the top of the lemon sponge, making sure it doesn't drip down the sides. Pipe thin lines of pink icing on top across the width of the cake, space apart. Drag a cocktail stick through the lines lengthways to create a marbled effect. Leave to set slightly, then slice the cake into six even rectangles.
Nutrition Facts : Calories 686 calories, Fat 25 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 107 grams carbohydrates, Sugar 87 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.21 milligram of sodium
MARBLED PEPPERMINT ANGEL CAKE
This is a beautiful, fun cake to make during Christmas time. One note: I've used liquid food coloring and found the colors very pale. Using a paste food coloring like Wilton's allows a more vivid color to be achieved without adding too much liquid. You need a small bit of the paste coloring. I use a toothpick dipped in the paste to "measure". Also, I specify "peppermint" candy cane because now red & white candy canes can be other flavors. I don't really think cherry flavor would be the same! One other note, it is best to serve this within a few hours after putting the candy cane on it because depending on the humidity, the candy will melt and it is just not as pretty.
Provided by Good Cook Wanda
Categories Dessert
Time 55m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Follow the directions on the package to make the angel food cake batter, but add 1 tsp peppermint extract with the water. Divide the batter in half. Tint half with red food coloring, folding gently until the color is blended. Leave the other half white.
- Spoon the batter into a non-greased tube pan, alternating layers of red and white batter, usually you'll get two layers of each - red, white, red, white.
- Cut through the batter with a knife to marble. Bake according to the package directions.
- Cool according to package directions. Remove from pan. Shortly before serving, drizzle with glaze and top with crushed candy cane.
- Glaze directions: Combine sugar, corn syrup, 1/4 tsp peppermint extract and food coloring adding enough milk to make a "drizzable" glaze. Drizzle over cake. Sprinkle with crushed candy cane.
Nutrition Facts : Calories 182.7, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.2, Sodium 279.4, Carbohydrate 42.4, Fiber 0.1, Sugar 26.6, Protein 3.4
PINK OR GREEN MARBLED ANGEL-FOOD CAKE
This cake serves either of the two spring holidays, St. Valentine's or St. Patrick's, and also serves as a model for any holiday you choose. Simply alter your choice of jello to complement your occasion. This is a beautiful cake and is nice to follow a heavier meal.
Provided by Lorraine of AZ
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 6
Steps:
- Prepare batter as directed on package by adding 1-1/4 cups water or the amount specified on package. You may make the angel food cake from scratch, if desired.
- Transfer about 1/3 of the batter into a small bowl; fold in the package of strawberry or lime jello.
- Alternately spoon batters into ungreased 10-inch tube pan.
- Zigzag spatula through batters to marble.
- Bake as directed. Cool cake by inverting over a funnel. Remove from pan.
- Meanwhile, prepare Fluffy Frosting: Dissolve a package of strawberry or lime jello in the boiling water. Chill until slightly thickened; blend in the Cool Whip.
- Frost cake. Garnish with strawberries or lime slices, if desired.
Nutrition Facts : Calories 197, Fat 4.2, SaturatedFat 3.5, Sodium 262.9, Carbohydrate 37.4, Fiber 0.1, Sugar 25.4, Protein 3.5
PEPPERMINT MARBLE ANGEL FOOD CAKE
I AM STILL GOING THRU MY OLE RECIPES...SO MANY I HAD FORGOTTEN ABOUT! HOPE THEY ARE "NEW" TO A FEW YOUNGER BAKERS...AND BRING MEMORIES TO THE OLDER ONES. THIS PICTURE AND RECIPE IS FROM A DUNCAN HINES ADVERTISEMENT. IT WILL MAKE A DELICIOUS HOLIDAY CAKE, PRESENTATION. NANCY...11/29/12
Provided by Nancy J. Patrykus
Categories Other Snacks
Number Of Ingredients 8
Steps:
- 1. Pre-heat oven to 375F. For cake,prepare batter following package directions. Stir in peppermint extract. Divide batter in two, one with red food coloring, to a shade of pink. Spoon batter into ungreased 10 inch tube pan, alternating colors to produce a marble effect. Bake and cool cake following package directions. Brush loose crust crumbs from cake with a paper towel.
- 2. For glaze, combine sugar, milk, peppermint extract and red food coloring in a small bowl. Stir until smooth. Drizzle over cake. Sprinkle with crushed peppermint candy if desired.
More about "marbled angel cake recipes"
MARBLE CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (2)Category CakeCuisine AmericanTotal Time 4 hrs 30 mins
- With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
- Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
CHOCOLATE MARBLED ANGEL FOOD CAKE RECIPE
From recipeland.com
4/5 (40)
MARBLED CHOCOLATE BUNDT CAKE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
MARBLE ANGEL FOOD CAKE - BHG.COM
From bhg.com
OLD-FASHIONED MARBLE CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
MOIST AND FLUFFY MARBLE CAKE RECIPE - SUGAR GEEK SHOW
From sugargeekshow.com
PEPPERMINT MARBLE ANGEL CAKE RETRO RECIPE (1990)
From clickamericana.com
MARBLED ANGEL FOOD CAKE RECIPE - A MIX OF CHOCOLATE & VANILLA
From bookscookslooks.com
Estimated Reading Time 4 mins
MARBLE CAKE - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AmericanTotal Time 1 hr 30 minsCategory DessertsPublished Nov 6, 2019
MARBLE LOAF CAKE - FAMILY SPICE
From familyspice.com
MARBLED ANGEL CAKE RECIPE | RECIPEGOLDMINE.COM
From recipegoldmine.com
MARBLED ANGEL CAKE WITH PEACH, FIG & CHAMPAGNE RECIPE | EAT …
From eatyourbooks.com
MARBLE CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHOCOLATE MARBLED ANGEL FOOD CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
MARBLED CHOCOLATE VANILLA ANGEL FOOD CAKE | DIXIE CRYSTALS
From dixiecrystals.com
15 MARBLE NOTHING BUNDT CAKE RECIPE - SELECTED RECIPES
From selectedrecipe.com
MARBLE LOAF CAKE RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
RECIPE: MCCALL'S BEST DAFFODIL CAKE (MARBLED LEMON SPONGE CAKE …
From recipelink.com
MARBLE CAKE RECIPE/ମାର୍ବଲ କେକ୍ ରେସିପି/CHOCOLATE MARBLE …
From youtube.com
MARBLED TRES LECHES CAKE - PATI JINICH
From patijinich.com
You'll also love