The Ritz London Book of Afternoon Tea by Helen Simpson

Author:Helen Simpson
Language: eng
Format: epub
ISBN: 9781448146406
Publisher: Ebury Publishing

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MARBLE CAKE

This was a great favourite with the Victorians. It is named not for its weight—it is an airy cake—but for its appearance. When cut, each slice shows the feathered swirling of Italian Carrara marble or marbled endpapers.

Grease and line the cake tin with greaseproof or wax paper.

Cream together the butter and sugar until pale and thick, then gradually beat in the eggs, beating well after each addition. Sift the flour over the surface and gently fold in.

At this point, it is necessary to make a choice. If you are a safe cook, divide the batter between two bowls and add the melted chocolate to one of these, beating well. Drop spoonfuls of the batters into the tin, alternating the plain with the chocolate. Use the handle of a wooden spoon to give one quick swirl, then bake for 1¼ hours.

Alternatively, if you are brave and generally behave with élan, leave the batter in one bowl. Trickle the melted chocolate in three lines over the surface, then wave a knife blade back and forth through these lines. Take great care that the pale batter is streaked but not so thoroughly mixed as to look muddy with chocolate. You will have to trust your eye and sleight of hand. Bake for 1¼ hours.

Cool the cake in its tin for a few minutes then transfer to a wire rack to cool completely.

NOTE: The tame cook’s cake will look cloudy and its marbled markings will be pale and more solid. The daring cook’s cake will be cream-coloured and feathered with chocolate streaks, like the marbled endpapers of an old book. Whichever you choose, both cakes taste delicious.

Use only the best quality of chocolate as this makes a great difference to the flavour of the cake.

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