Marble Tea Cake
Top Rated Recipe
Key Details:
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prep time: 15 minutes
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Cook time: 25 minutes
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Difficulty Level: Easy
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Course: Dessert
Cuisine: Fusion
Key Ingredients:
Refined flour
Butter
Castor sugar
Eggs
Milk
Cocoa powder decoction
About Marble Tea Cake
Table of Contents
The white and brown marble effect makes this cake very inviting
Read More- Refined flour 2 cups
- Butter 2 cups
- Castor sugar 2 cups
- Eggs 5
Step 1.Preheat oven to 180º C. Grease a cake mould.
Step 2.Take butter and sugar in a mixing bowl and beat them with an electric beater till light and fluffy. Gradually add eggs and whisk till the mixture is light. Add vanilla essence and mix.
Read MoreIngredients
- Refined flour 2 cups
- Butter 2 cups
- Castor sugar 2 cups
- Eggs 5
- Vanilla essence 1 tsp
- Baking powder 7 gms
- Milk ¼ cup
- Cocoa powder decoction 1 tbsp
How to Make Marble Tea Cake (Stepwise Photos)
Method
- Preheat oven to 180º C. Grease a cake mould.
- Take butter and sugar in a mixing bowl and beat them with an electric beater till light and fluffy. Gradually add eggs and whisk till the mixture is light. Add vanilla essence and mix.
- Mix together refined flour and baking powder and add to the egg mixture and fold in well. Add milk and mix well.
- For cocoa powder decoction mix cocoa powder and 2 tbsps water.
- Pour ½ the batter into the cake mould followed by the cocoa powder decoction and topped with the remaining batter.
- Swirl the batter with the fork twice or thrice and tap the mould properly.
- Keep it in the preheated oven and bake for 20-25 minutes.
- Take the mould out of the oven, let it cool before demoulding. Keep it on a serving platter, slice and serve with cups of hot tea.
Additional Tips and Tricks
About chef
Chef Rakesh Sethi
Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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