Mollycoddle Monday

Yeah, I know its not Monday. I wasn’t even going to do a post on this one, as it is rather simple, but Matthew seems to think its marvellous and if he thinks it is, I cannot deny you this recipe.

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I got this recipe out of Peggy Porschen’s Boutique Baking. I added extra vanilla essence and took out the sauce that she uses to coat hers because, although it sounds very lovely, Matthew is the only person eating this cake and I would not like it to start going naff halfway through the working week because of the sticky sauce.

And so, here it is.



250g unsalted butter softened

250g caster sugar

Pinch of salt

Seeds of 1 vanilla pod

1 tsp vanilla essence

5 medium eggs

250g self raising flour sifted

25g cocoa powder

25ml milk

Pink liquid food coloring

Plain flour for dusting

Icing sugar for dusting

Bundt cake tin

Making and Baking:

Heat oven to 175 degrees and grease cake tin before lightly dusting with plain flour.

Place butter, caster sugar, salt and vanilla essence & seeds in a mixing bowl and cream together until pale and fluffy.

Beat the eggs lightly in another bowl and slowly add to the butter mixture while whisking quickly, if the mixture curdles stop adding egg and add a touch of flour. Once all the egg has been added and combined to the butter mixtures sift in flour and stir until just combined.

Dived mixture into thirds, mix the first with a touch of pink food colour, the second with cocoa and leave the third plain.

Pour the pink batter into the bottom of the cake tin, followed by the chocolate layer and then the plain vanilla. To marble the mixture gently fold through with a thick knife (you can use a fork or spatula like it says in the recipe but I got the effect I wanted with a knife)

Bake for approximately 1 hour or until a skewer comes out clean.

I left this to set in its tin for approx 20 minutes, then transferred to a cooling rack until completely cool. I then dusted with icing sugar and put in a airtight container.

Matthew loves this sponge and it is wonderful with strawberries and cream.

I hope you enjoy!

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