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The warm aroma of vanilla and chocolate wafting through the kitchen, the gentle steam rising from the steamer, the anticipation of revealing the marbled patterns - making this marble cake is always a special experience. This modernized version of a classic tea-time treat achieves lightness through whole wheat flour and applesauce while maintaining its signature moistness.
Steam baking this marble cake produces remarkably tender results that surpass even traditional baking methods in creating an exceptionally moist texture.
Essential Ingredients
- Whole Wheat Pastry Flour (150g) - Adds nutrition and character while maintaining lightness
- Unsweetened Applesauce (100g) - Natural moistness without added fats
- Baking Chocolate (60g) - Use 64% cocoa or higher for rich chocolate contrast
- Eggs (3) - Room temperature for optimal egg white volume
Step-by-Step Instructions
- 1.
- Whipping Egg Whites
Carefully separate eggs, ensuring no yolk contamination. Use clean, dry bowl. Add pinch of salt and whip gradually until stiff peaks form. - 2.
- Vanilla Base
Beat yolks with sugar until pale and fluffy. Incorporate applesauce for natural moisture. - 3.
- Chocolate Preparation
Melt chocolate gently over double boiler or in microwave. Allow to cool slightly before using. - 4.
- Creating Marble Pattern
Layer batters alternately, swirling gently with fork to create distinct chocolate and vanilla zones.
The marbling technique creates distinctive swirls that ensure each slice has the perfect balance of chocolate and vanilla flavors.
Serving Suggestions
Serve generous slices slightly warmed. Pairs beautifully with cold milk or chai tea.
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Seasonal Variations
Add cinnamon to vanilla batter in fall. Brighten chocolate batter with orange zest in spring.
This marble cake represents the perfect balance of classic and modern baking techniques. The steam baking method transforms simple ingredients into an exceptionally moist dessert that brings both nostalgia and innovation to the table. Each marbled slice tells its own story through unique patterns of vanilla and chocolate.
Frequently Asked Questions
- → Can I use regular flour instead?
- Absolutely! You can swap the semi-wholemeal flour with standard T45 or T55 flour.
- → What kind of apple puree works best?
- Pick unsweetened apple puree, whether homemade or from the store.
- → How do I check if the cake is done?
- Stick a knife into the middle. It’s ready when the blade comes out clean and dry.
- → Can I make this ahead of time?
- Yes, it stays soft for 3-4 days in an airtight container.
- → Can it be frozen?
- Of course! Wrap it well and freeze for up to 3 months. Let it thaw at room temperature.