Description
A sophisticated marble cake that relies on precise temperatures and high-quality fats for a velvety, dense crumb. This vintage-inspired bake uses crème fraîche and a low-and-slow oven technique to ensure a perfectly flat top and a moist, tender finish.
Ingredients
- 4 large eggs, room temperature (approx. 70°F/21°C)
- 200g granulated sugar
- 200g all-purpose flour (10-11% protein)
- 200ml crème fraîche
- 10g baking powder
- 2 tablespoons unsweetened cocoa powder (Dutch-processed preferred)
Instructions
- Preheat your oven to 320°F (160°C) and grease and flour your cake mold or line it with parchment paper.
- In a stand mixer, whisk the eggs and sugar on high speed for 5–7 minutes until the mixture triples in volume and reaches the ribbon stage.
- Sift the flour and baking powder together, then gently fold them into the egg mixture until no flour streaks remain.
- Carefully fold the crème fraîche into the batter until the mixture is glossy and thick.
- Pour two-thirds of the batter into the prepared mold.
- Fold the cocoa powder into the remaining one-third of the batter, then pour over the vanilla batter and swirl once or twice with a knife.
- Bake for approximately 50 minutes until an instant-read thermometer reads 205°F–210°F (96°C–99°C).
- Cool completely on a wire rack before unmolding.
Notes
For the most consistent crumb, use a digital scale to weigh your flour and crème fraîche rather than relying on volume measurements. Ensure your eggs are truly at room temperature before starting, as cold eggs will prevent the batter from reaching the necessary volume during the whisking stage.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Dessert
- Method: Baking
- Cuisine: French-American