Cooking isn’t just about making something delicious and filling for whoever enjoys it. It’s also an art form that brings joy to everyone who savors it. Who prepares the meal and for whom it’s served goes far beyond the act of cooking itself.
There’s no day that’s too hard to get through these days. When my curiosity far exceeded my abilities—I started by learning to bake simple cakes at home, and now I can make the sponge cake that’s always been on my bucket list.
Yesterday you just saw my new baking pan, and the marble cake turned out beautiful and amazing—not a bit sticky. Well, this time you’ll see one of the marble cake recipes I made using this new pan. It’s different from the marble cakes I’ve made before—which, of course, I’ve already shared. This time, it’s a premium marble cake in a jumbo size, and of course, it’s made with high-quality ingredients. For the margarine and flour, I chose top-quality products from the brands I usually use.
Another difference is that this marble cake doesn’t use any leavening agents or softeners. The cake rises naturally thanks to the eggs and the basic ingredients typically used in cake baking. What’s interesting about this marble cake recipe is that I added pandan flavoring to make the result more appealing and beautiful.
One step that sets this recipe apart from the marble cakes I’ve shared before is that I beat the egg whites separately in a different bowl. The result is truly remarkable—it’s very different from the marble cakes I’ve made in the past.
Curious about the preparation steps? Let’s take a look at the step-by-step instructions.
Ingredients
300 grams margarine
250 grams powdered sugar
Vanilla to taste
6 eggs
25 grams powdered milk
250 grams all-purpose flour
60 ml sweetened condensed milk
1 teaspoon cocoa powder
Chocolate paste to taste
Pandan paste to taste
Steps to Make
Cream the margarine and powdered sugar in a bowl until the margarine turns slightly pale.
Add the liquid vanilla, powdered milk, and flour to the batter, then mix until well combined.
Meanwhile, I beat the egg whites separately with ½ teaspoon of lemon juice. Beat until stiff peaks form—the egg whites should hold their shape even when the bowl is turned upside down.
Stir the egg whites into the batter, then mix until evenly combined. Don’t mix it all at once—stir gently. Next, divide the batter into three portions: add cocoa powder to one, pandan paste to another, and leave the third portion as is.
Add the mixtures gradually, then pour each color into the baking pan one at a time. Bake at 200 degrees Celsius, starting with the bottom heat for 30 minutes, then switch to top and bottom heat for the next 20 minutes.
Result
The result was absolutely beautiful, even though the power went out during the baking process here, so I had to improvise by baking it on the stovetop in a skillet for a short while. At first, I thought this cake wouldn’t rise properly because the power went out for about 5 minutes right when it was in the rising phase. That’s not a short time, but thankfully my cake turned out just fine—smooth and absolutely beautiful.
I love dense, naturally moist cakes like this one. It tastes absolutely delicious—it’s truly a marble cake just like the ones you find in those super-expensive stores. You know, I managed to make one that tastes absolutely fantastic. The cake is soft, the sweetness is just right—not at all overpowering—and most importantly, the pattern I created is a beautiful combination of chocolate, green, and the cake’s base color.
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About The Author
Welcome to this blog, I have a real name "Nurul", who comes from Indonesia. I have several hobbies, reading, writing, gardening, I also love food and cooking, even art related. And the most interesting one is spending the whole day traveling. From those hobbies, I will some inspiring content for all of you, I hope you like my blog, please and reblog this post if you like it!.