Recipes for Steam Cooking

cakes, pastries and desserts
118
MARBLE CAKE
INGREDIENTS
Light Sponge
2
¾ cups our
2
⁄3 cup cornstarch
4 tsp. baking powder
1 cup sugar
½ tsp. vanilla
1 pinch salt
1
⁄3 cup butter, softened
4 eggs
2 tbsp. rum
1
⁄3 cup + 2 tbsp. milk
Dark Sponge
1
⁄3 cup sugar
1 tbsp. cocoa
1
⁄3 cup ground almonds
2 – 3 tbsp. milk
In Addition
Butter
1 – 2 tbsp. bread crumbs
for the
cake pan
SETTINGS
TRUE CONV, 300°F
60 – 65 minutes
Loaf Pan on Wire Rack
22
Grease the cake pan and sprinkle with bread crumbs.
To make the light sponge mixture, mix the our, cornstarch and baking powder
together and sift into a deep mixing bowl.
Add the sugar, vanilla, salt, softened butter, eggs, rum and milk. Mix the ingredients with a
hand mixer or a food processor, initially on a low setting. Once the our has been incorpo-
rated, quickly beat the mixture until smooth. Do not over-beat.
Place half the mixture into the pan.
Stir the sugar, cocoa, almonds and milk into the remaining mixture and add to the light
mixture in the pan.
Working in a spiral action, use a fork to marble the two mixtures together, then bake as
indicated.
12” loaf pan makes approx. 15 slices