Marble Gugelhupf – Marble Cake. Perfect with tea and coffee, this grand-mother-cake is traditionally known for its distinctive marble effect. It became a classic in Viennese society after the Habsburg Emperor Francis Joseph ordered Marble Gugelhupf for his breakfast every day.
125g butter, chopped, plus extra, to grease
½ cup (120g) caster sugar
2 tsp vanilla extract
4 eggs, separated
4 tbsp double cream
2 cups (250g) plain flour
2 tsp baking powder
2 tbsp cocoa powder
Breadcrumbs, to coat
Pure icing sugar, to dust
Berries, to serve (optional)
Place butter, 2/3 of the sugar, vanilla and egg yolks in a large bowl and beat, using electric hand mixer, until creamy. Fold in cream.
Combine flour and baking powder then sift over the top of butter mixture.
Place remaining sugar and egg whites in a medium bowl and beat until stiff. Add to butter mixture then carefully fold everything together. Divide batter between 2 clean bowls.
Mix cocoa with a little water until liquid and creamy, then carefully mix through 1 bowl of batter, being careful not to overmix.
Preheat oven to 180°C fan-forced. Grease a gugelhupf or bundt cake tin with extra butter. Lightly coat with breadcrumbs. Pour plain batter into prepared tin then pour in cocoa batter. Using the handle of a wooden spoon, zigzag through batter several times to create a marbled effect. Bake for 1 hour or until cooked when tested with a skewer. Set aside in tin to cool. To serve, turn out onto a serving plate, dust with icing sugar and garnish with berries, if using.