Traditional Cakes
For the marble cake:
A beautifully marbled Bundt cake combining three delicious flavours: delicate vanilla, rich chocolate and aromatic coffee. Made with Gellwe Extra Dark Cocoa Powder and Vanilla Sugar, this soft, buttery cake features an eye-catching swirl of colours and flavours in every slice. Perfect for afternoon coffee, family gatherings or a sweet treat on any occasion.
Sift the flour and baking powder into a bowl.
Beat the butter with the icing sugar and Gellwe Vanilla Sugar until pale and fluffy.
Add the eggs one at a time, mixing briefly after each addition and adding a tablespoon of flour each time.
Add half of the remaining flour and mix briefly.
Pour in the milk, then add the rest of the flour and mix just until combined.
Divide the batter into three equal portions.
Add the cocoa powder to one portion, the instant coffee to another and the vanilla flavouring to the third. Mix each portion separately.
Grease a Bundt cake tin with butter and dust with flour.
Spoon the three batters alternately into the tin to create a marbled pattern, then gently level the surface.
Bake at 180°C (conventional top and bottom heat) for approximately 60 minutes, or until a skewer inserted into the centre comes out clean.
Once baked, leave the cake to cool completely.
Optional: drizzle chocolate glaze over the top.
