Marbled vanilla and coffee cake recipe
information
Calories per serving 170
ingredients
100 g (3 1/2 oz) polyunsaturated margarine
100 g (3 1/2 oz) caster sugar
2 eggs
175 g (6 oz) self raising white flour
3 tablespoons skimmed milk
1 teaspoon vanilla essence
3 tablespoons strong black coffee
100 g (3 1/2 oz) caster sugar
2 eggs
175 g (6 oz) self raising white flour
3 tablespoons skimmed milk
1 teaspoon vanilla essence
3 tablespoons strong black coffee
For the topping
100 g (3 1/2 oz) low fat soft cheese
1 teaspoon strong black coffee
2 tablespoons granulated artificial sweetener
1 teaspoon strong black coffee
2 tablespoons granulated artificial sweetener
method
1. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Line a 20 cm (8 inch) round cake tin with non stick baking parchment.
2. Cream together the margarine and sugar until the mixture is pale and fluffy. Add the eggs and beat well. Sift the flour into the mixture and fold it in thoroughly using a metal spoon.
3. Divide the mixture between two bowls. Mix the skimmed milk and vanilla essence into one bowl, and the coffee into the other
4. Drop alternating spoonfuls of the mixture into the prepared tin, dragging a skewer through the mixtures to blend them into each other Bake for 30 - 35 minutes, until the cake is well risen and springy to the touch.
5. Carefully remove the cake from the tin and allow it to cool completely on a wire rack.
6. To decorate, beat the soft cheese with the coffee and sweetener and spread it over the surface, using a fork to mark a pattern on the top.
2. Cream together the margarine and sugar until the mixture is pale and fluffy. Add the eggs and beat well. Sift the flour into the mixture and fold it in thoroughly using a metal spoon.
3. Divide the mixture between two bowls. Mix the skimmed milk and vanilla essence into one bowl, and the coffee into the other
4. Drop alternating spoonfuls of the mixture into the prepared tin, dragging a skewer through the mixtures to blend them into each other Bake for 30 - 35 minutes, until the cake is well risen and springy to the touch.
5. Carefully remove the cake from the tin and allow it to cool completely on a wire rack.
6. To decorate, beat the soft cheese with the coffee and sweetener and spread it over the surface, using a fork to mark a pattern on the top.
serving amount
makes 12 slices.
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more information
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