Separate chocolate and orange cake mixtures are combined in the ring mould (mold) to achieve the marbled affect in this light sponge.
- 175 g/6 oz/³/4 cup butter, softened
- 175 g/6 oz/³/4 cup caster (superfine) sugar
- 3 eggs, beaten
- 150 g/5¹/2 oz/1¹/4 cups self raising flour, sieved (strained)
- 25 g/1 oz/¹/4 cup cocoa powder, sieved (strained)
- 5-6 tbsp orange juice
- Grated rind of 1 orange
Lightly grease a 25 cm/10 inch ovenproof ring mould (mold).
In a mixing bowl, cream the butter and sugar with an electric whisk for about 5 minutes.
Add the beaten egg a little at a time, whisking well after each addition.
Using metal spoon, fold the flour into the creamed mixture carefully, then spoon half of the mixture into a separate mixing bowl.
Fold the cocoa powder and half of the orange juice into one bowl and mix gently.
Fold the orange rind and remaining orange juice into the other bowl and mix gently.
Place spoonfuls of each of the mixtures alternately into the mould (mold), then drag a skewer through the mixture to create a marbled effect.
Bake in preheated oven, 180°C/350°F/Gas Mark 4, for 30-35 minutes until well risen and a skewer inserted into the centre comes out clean.
Leave the cake to cool in the mould (mold) before turning out on to wire rack.
Variation:For a richer chocolate flavour, add 40 g/13³/4 oz chocolate drops to the cocoa mixture.
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