Marbled cake. Tall and fluffy. Easy recipe

Presentation

This marmolado cake of vanilla and chocolate is high and fluffy, with two very different textures. It is easy and quick to prepare and the result is exquisite. Your breakfasts and snacks will never be the same with this marbled cake. Any day, with your shake in hand and a serving of this cake ... will be a special day, like the taste of this sponge cake. I advise you to prepare it and I assure you it will be the first time in a lot of times. The only thing you should pay attention to is in baking. Now, with the kids on vacation, it's an excellent chance to get all hands on the dough and sure enjoy a lot helping you and you will enjoy the cute when you see how they get involved in the kitchen.

Ingredients

250 g flour (2 cups)

200 g sugar (1 cup)

5 eggs size L

120 ml milk or half cup

150 g of dark chocolate for desserts

50 g unsalted butter

1 teaspoon salt

1 tablespoon vanilla essence

8 grams of chemical yeast or baking powder

Recipe Preparation

1) Heat water to the fire in a casserole and, when it boils, place a bowl on top with the chocolate coating and the butter to soften. Turn off the fire.

2) Force a mold (22 centimeters) with paper of oven and grease with the demoldador spray or with butter. You can also put oven paper in the walls of the mold if your mold does not unmold.

3) Separate whites and yolks in two different bowls. Add the salt to the egg whites and beat with the electric rods. Half a smoothie, when the egg whites are spongy, add half the sugar. Depending on the power of your mixer, it will take between 2 and 10 minutes. When you have a very firm consistency, reserve the whites.

4) In the bowl of the yolks, pour the milk, vanilla and the rest of the sugar. Beat with the rods until the mixture is filled with foam. Incorporate the baking powder or chemical yeast into the flour and sift it over the yolks. Mix well until you have a homogeneous dough. If you do it with the electric rods, do it at low speed. If you notice the mixture gets too thick, add a little milk to lighten it and beat until the texture is thick, but manageable. Add milk as many times as necessary until you get the texture I show you in the video.

5) Incorporates gradually the egg whites to the point of snow. Do it several times with wrapping movements to prevent all the air that we have introduced with the shake. Separate the dough into two different bowls. To one of the masses you will have to incorporate the mixture of chocolate and butter that you had warmed up at the beginning. Mix these two ingredients well before adding them to the sponge cake. Once obtained a very fine and bright cream, incorporate it to one of the masses and mix until it is completely integrated.

6) Pour the cake into the pan alternating mass of the two bags. You can make spoons, layers, you choose how you want it. Hand a spoon in the center for very capricious drawings. Look at it in the video, it's very easy.

7) Insert the mold in the central part of the oven, with the oven preheated to 175º C with heat up and down. I baked it about 65 minutes, but better check by moving the mold a bit and also with a skewer. Remove the cake from the oven when you insert a toothpick and leave it completely clean.