As far as I could remember, when I was young, the butter cake is generally dense and loaded with the nice aroma of butter. My mom always used Golden Churn for butter cake but these days, prices for this brand is really high.
Along with time, people got smarter and then the egg separation method came along and resulted in a light and yet rich cake.
For me, I like the latter method much more. Perhaps I can eat more and deceived myself that since it is light thus will be less guilty.
Anyway, here is one that I opted.
One thing about baking marbled cake is that the anxiety of whether the marbling effect will turn out well. My girl and I couldn't wait for the cake to cool down. We got all excited when we sliced the first piece out.
Bravo! I succeeded.
What you need:
175g self raising flour
10g corn flour
1 tsp salt
1 tsp vanilla essence
50g condensed milk
1 tbsp fresh milk
15g cocoa powder
20g olive oil
Greased and lined an 8" round pan.
Sieve flours and salt. Set aside.
Cream butter with condensed milk and vanilla until fluffy.
Add in egg yolks one at a time.
Add in flours mixture and blend well.
In a separate bowl, whisk egg white until foamy. Add in sugar in 3 addition. Whisk till stiff.
Put 1/3 egg white into batter and mix till well. Fold in the remaining egg white.
Heat olive oil in microwave and add in cocoa powder. Blend till it form a paste.
Divide batter mixture into 2. Add in cocoa paste into one and mix well.
Pour the original batter into the baking pan and scatter the cocoa mixture. Using a knife or spoon, swirl round.
Bake at 160 deg for 40 mins or until cooked.
I am linking this post to the Bake Along #59 event hosted by Zoe of Bake for Happy Kids, Joyce of Kitchen Flavours and Lena of Frozen Wings.