This recipe has been in my family for a few generations, so I decided to share it with you all.
There is nothing fancy about this cake, it just tastes delicious and is definitely worth giving a try when friends and family come for a visit!
For 1 large or 2 medium cakes
- 180gr soft butter
- 340gr caster sugar
- 6 eggs
- 1 cap vanilla extract
- citrus peel
- 10ml rum
- 400gr flour
- 12 baking powder
- 250ml milk
- 50g dark cocoa powder
- Preheat the oven to 180°C.
- Put the butter together with the sugar into the mixing bowl of your kitchen machine. And beat until fluffy and creamy.
Seperate the eggs and add the egg yolks one by one into the mixing bowl and incorporate into the mixture.
- Add the vanilla extract, the citrus peel and the rum into the mix at this point.
Mix the flour with the baking bowder to allow an even distribution in the mix.
- Add the flour spoon by spoon into the butter sugar-mixture, after 1/2 the flour add half the milk, then after the full amount of flour the rest of the milk.
- Whisk the egg whites up to stiff peaks with a little pinch of salt.
Fold in the beaten egg whites, while keeping as many air bubbles as possible as it makes the cake light and airy.
- Fill half the mixture into a non stick cake pan (or a buttered form) and mix the cocoa powder into the other half.
Layer the dark dough onto the ligh one and mix them using a fork or chopstick.
- Bake the cake for 50 minutes in the oven, afterwards let it rest and cool off on a cake tray. Enjoy as soon as possible as the cake is deliciously moist.
Unfortunately I didn’t mix my cake mixtures properly. So the cakes don’t look as “marbely” as I would have liked it to.