This recipe was tagged to my fridge for a long time. It was one of those recipe that I torn out from a magazine.
I think I lost my momentum in the kitchen. Thus, its been a while since I last bake a cake.
Decided to bake this Mable Cake for our breakfast this morning. Initially I was wondering what so special about this recipe. Upon reading it again, I realised that method is different from the normal. No wonder I kept this.
With the air fryer, I got this cake done under half an hour. This is the kind of food I like. Fast, easy and minimal work.
Finding: Though I didn't do well in the marbling effect but I find the texture is moist and yet not dense. I really like it.
Note: This taste even better the next day.
I totally love my air fryer these days as it seriously cut down the cooking or baking time needed in each recipe.
What you need:
150g salted butter, melted
100g castor sugar
3 large eggs
8g cocoa powder
110g self raising flour, sieved
1/2 tsp lemon juice
Preheat oven to 180 deg. Greased and lined a 5" round pan.
Using 48g of the melted butter into a bowl and add in the cocoa powder. Mix until it form a smooth paste. Set aside.
Beat the remaining melted butter with sugar until it is pale.
Beat the eggs, and add into the butter mixture, alternating with the flour. Beat until smooth.
Add in lemon juice and mix well.
Preheat the pan for approx 1 min.
Pour the cake batter onto the heated pan, alternating the cocoa mixture. Using a knife or skewer, create swirl.
Bake for 15 - 17 mins using the air fryer. If for oven, approx 20 - 25 mins. Until it is cooked.
Let cake cool in pan, remove to cool on the cooling rack.