Just a few stirrings and the best lemon marble ring cake is ready you ever had.
It happens to everyone just want to eat something sweet… right now. Agree?
It happens often to my kids. But our fridge doesn’t always get ready for these occasions. My pantry is full of essential items like oil, sugar, salt, flour, eggs, but special ingredients – frozen fruits, whipping cream, mascarpone – aren’t common in my kitchen.
One day I noticed all my kids were in the pantry and fumbled and put on the dining table they found useful to bake something sweet. There were flour, sugar, salt, oil, milk and vanilla sugar, baking powder and a lemon.
Bake something for us from these ingredients! Right now! – they said.
I apprehended from their behavior, I had no other choice I would bake. Right now. But what?
I always knew Google was moms’ best friend. Just a few minutes later I found the perfect recipe on the grounds of the available ingredients. It was a lemon marble ring cake! Let’s see how to make it in a very easy way!
- 4 eggs
- 1 cup+2 tablespoons sugar
- 1,5 cups flour
- ⅓ oz vanilla sugar
- ⅕ oz baking powder
- 2/5 cup milk
- 2/5 cup oil
- a pinch of salt
- 2 tablespoons unsweetened cocoa powder
- grated zest of 1 lemon
- Preheat the oven to 180 C/365 F.
- Butter a 22 cm (8,5 in) round ring mould thickly.
- Separate whites and yolks of eggs.
- Beat yolks and sprinkle in sugar and vanilla sugar. Continue beating until thick and pale yellow in color.
- Beat egg whites until foamy. Set aside.
- Add to the yolks of eggs the other ingredients - except the egg-white foam and cocoa powder - and in a food processor mix together until well combined.
- Add egg-white foam to the mixture and mix them carefully.
- Pour two-thirds of the batter into the prepared mould.
- Add the cocoa powder to the remaining mixture and mix it.
- Spoon the cocoa batter on the top of the yellow one.
- With a long thin knife, gently swirl the two batters to marbleize them.
- Bake for about 45 minutes until risen and set, and a skewer inserted into the centre comes out clean.
- Run a knife around the inner and outer edges, and leave to cool for about 30 minutes, then place a cake stand or plate on top of the tin and invert it.
- Leave to cool completely.