Easter Marble Cake Recipe
This Easter marble cake is great for entertaining or even as a special gift to brighten someone’s day, so get your baking attire at the ready.
Mat Follas has created this for The Happy Egg Co and it’s sure to get chins wagging in a good way so here’s what you’ll need and how to do it.
Easter Marble Cake
Preparation: 20 minutes
Cooking time: 40 minutes
Serves: 8
Ingredients:
200g butter, softened
200g caster sugar
4 medium happy eggs
200g self-raising flour
100g rhubarb, finely chopped and blanched
A few dots of Wilton red colouring paste
4 dessert spoons of cocoa powder
Rhubarb jam
Buttermilk icing
Method:
Mix the butter and sugar together until light and fluffy. Mix the happy eggs together in a separate bowl, then slowly add to the butter mixture.
Mat’s top tip: if the mixture starts to curdle, add a tbsp flour.
Fold in the rest of the flour until it has an even consistency.
Mat’s top tip: if the mixture won’t drop off the spoon, it’s too thick, so add a little warm water.
Divide the mixture in two; add the rhubarb and red colouring paste to one half, and cocoa to the other half, fold the ingredients in.
In two buttered 8” cake tins put large spoonfuls of alternate mixture and tap the tin to even out the mixture rather than mixing or patting the mixture down.
Bake in a preheated oven at 180°C/350°F/Gas Mark 4 for 30 minutes, until golden brown on top. Remove from the oven and cool on a rack.
Slice the domed top off one of the sponges, so that it will fit flat together with the other.
Between the layers use rhubarb or ginger jam and ice with a simple buttermilk icing.