This is a recipe adapted from Bakericious' Marble Butter Cake (which adapted from Mrs NgSK's famous butter cake). I did not use the egg separation method as I was too lazy; and since I couldn't find any self-raising flour in the pantry, I used plain flour instead, but added baking powder into it. Much to my disappointment, the cake came out from the oven with cracks on top. However, it still taste good - rich and buttery!
230g butter, softened
120g caster sugar
4 eggs (200g without shells)
1 vanilla pod, scrape all the seeds out
200g plain flour
2 tsp baking powder
1/2 tsp salt
4 tbsp milk
1 tbsp dark cocoa powder
- Preheat oven to 170 deg C. Grease and line a 7 inch square cake pan with baking paper.
- Sift flour, baking powder and salt. Set aside.
- Cream butter, caster sugar and vanilla seeds in a mixing bowl until light and fluffy.
- Add eggs, one at a time, beating to combine.
- Fold in sifted flour mixture, alternating with milk; beginning and ending with flour mixture.
- Remove 1/3 of the batter and mix in cocoa powder.
- Spoon the plain and cocoa batter into the prepared pan alternately and use a chopstick to swirl the batter.
- Bake for about 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in the pan for 10 minutes before turning out onto a wire rack to cool.