Marble Loaf Cake is a modern British recipe for a classic loaf cake that swirls together vanilla and chocolate sponge batter to yield a marbling pattern. The full recipe is presented here and I hope you enjoy this classic British version of: Marble Loaf Cake.
Pre-heat your oven to 180°C (160°C Fan/Gas Mark 4). Grease and line a 900g loaf tin or 20cm diameter round tin.
Cream together the butter and sugar with an electric whisk in a large mixing bowl until very pale and fluffy. Add the beaten egg, a little at a time, whisking well after each addition. Once the eggs ar fully incorporated whisk in the vanilla extract.
Sift together the flour and salt into a large bowl, then fold this gently into the butter and egg mixture.
Divide the cake batter into two equal portions (about 350g each).
Add the milk to one portion of the mixture, stirring in gently until well combined.
Mix the cocoa powder and the coffee together in a mug to form a smooth paste. Stir this paste into the other portion of the cake batter until thoroughly combined.
Spoon large blobs of each cake mixture into the prepared tin, alternating the flavours to give a marble effect.
Transfer to the centre of your pre-heated oven and bake for 50–60 minutes until the cake is springy to the touch and a wooden skewer inserted into the centre of the cake emerges cleanly.
Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack and cool completely before slicing and serving.
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