One of Israel's favorite cakes is by far the Marble Cake. Most people of my generation were brought up on it. It always came out with coffee when guests came to visit and sold at all the local bakeries. And it still is. But as usual, there is nothing like home baked.
This delicious cake has become an international dessert over the years. But it originated in Germany. It was brought to Israel by German jews and quickly became a favorite at every home.
There are a few versions of how to create the marble look, mine is a little different from the traditional way. I like using this technique a little better than the regular one simply because it creates larger chocolate parts to the marble look. And who doesn't like more chocolate?
I have just arrived back from Israel and got in the mood to make it. This marble cake is very light and fluffy. Warning: you can't stop eating it!!
So here is my version which is also dairy free and parve.
The ingredients you'll need:
Cake - Vanilla mix
6 large eggs, separated
1 cup pf sugar
1 packet of vanilla sugar or1 teaspoon vanilla extract
½ cup canola oil
½ cup almond milk
1 3/4 all purpose or plain flour
2 teaspoons baking powder
1/3 cup cocoa powder
1/3 cup sugar
1/3 cup canola oil
1/3 cup water
I used one regular sized loaf pan and 2 small disposal pans I like to use for gifting.
Spray pans with a little oil in a can to avoid cake sticking to edges.
Heat oven to 350 degrees.
In a pan, add all chocolate mix ingredients and stir while heating until all is blended to a smooth chocolaty syrup. Leave to cool.
In a bowl add ½ of the cup of sugar, keep the other half to add to the egg whites. Add the egg yolks and beat with a whisk or a wooden spoon. I start with a wooden spoon and change to a hand whisk to blend it all well.
When the yolks and the sugar is blended well, add the almond milk and oil. Continue whisking. Add vanilla sugar or extract, flour and baking powder and mix well.
In a mixer bowl add the egg whites and the other half a cup of sugar and whisk in mixer until fairly stiff but not completely. Add the batter you made in your other bowl and whisk for a minute lightly on low just to blend everything together. Do not over mix.
Divide the mix into two parts in two bowls. This doesn't have to be exactly half, in fact I keep a little more of the vanilla mix in one bowl than the other. Add your chocolate mix from the pan to the lesser amount and mix in well.
Using 2 scoops, scoop a spoon of the vanilla mix into the greased cake pan, then scoop a chocolate spoon next to it and continue until you have one layer. On top of this, do the same but alternate you scoop to put a chocolate spoonful over the vanilla and a vanilla spoonful over the chocolate part for the second layer. Go up to about just below the 3/4 height of the cake pan. Smooth the top very gently with a metal spoon just to level it being careful no to mix.
Put in oven for about 45 minutes. Ovens vary so it may take a little longer. I leave the light on and when it has risen nicely I take it out and test it with a tooth pick. It should come out clear and the sides should be shrunk away from the pan.
Enjoy this very tasty marble cake that comes out perfect every time! It is great as a Shabbat cake.