Red Marble Cake with Cheese Layer
A two-toned showpiece — vanilla and red velvet swirled into a marble base, with a baked cream-cheese ribbon running through the middle. Cuts into a cross-section that looks straight out of a patisserie.
Per serving
Ingredients
- 150 gButter
- 250 gCondensed milk (milkmaid)
- 1 tbspSugar
- 180 gMaida
- 1/2 tbspCocoa powder
- 3/4 tspBaking powder
- 3/4 tspBaking soda
- 90 mlButtermilk (milk + 2 1/2 tsp vinegar)
- 1/2 tspVinegar
- 1/4 tspRed food colour
- 1 tspVanilla essence
- 150 gCream cheese (cheese layer)
- 1 1/2 tbspSugar (cheese layer)
- 1 tspVanilla (cheese layer)
- 15 gCornflour (cheese layer)
- 14 gEgg replacer (cheese layer)
- 15 gMilk (cheese layer)
- 35 gFresh cream (cheese layer)
Method
- 1
For the cheese layer beat cream cheese, sugar and vanilla together until smooth. Stir in cornflour, egg replacer, milk and cream until silky. Set aside.
- 2
For the cake sieve together maida, baking powder, baking soda. Make buttermilk by stirring 2 1/2 tsp vinegar into 90 ml milk; rest 5 min.
- 3
In another bowl beat butter, condensed milk and 1 tbsp sugar until pale. Add vanilla.
- 4
Add the dry mix and buttermilk alternately, starting and ending with dry, folding gently.
- 5
Divide the batter in half. Sift cocoa powder over one half and add red colour (loosened with 1/2 tsp vinegar) — fold in for the red velvet portion.
- 6
In a greased lined 7" tin, alternate spoonfuls of vanilla and red batters. Spoon the cheese mixture in a ribbon down the middle, then top with more batter dollops. Drag a skewer through the surface to marble — do not over-swirl.
- 7
Bake at 170°C for 35 to 40 minutes until a skewer comes out clean. Cool fully before slicing to see the marble pattern.