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300 g (10½ oz) Margarine
275 g (9½ oz) Sugar
2 tsp Vanilla sugar
½ tsp rum essence
1 pinch Salt
5 Eggs
375 g (13 oz) Plain flour
4 tsp Baking powder
About 3 tbsp juice or wine
4 tsp cocoa powder
4 tsp sugar
2-3 tbsp wine


Use the whisk on a hand mixer or a food processor to cream the margarine, then gradually add the sugar, vanilla sugar, rum essence and a pinch of salt. Continue to beat until the mixture is light and fluffy. Add the eggs as you beat (one every 30 seconds or so). Mix and sift the flour and baking powder. Gradually add the wine or juice to the creamed fat, beating continuously at medium speed. Only use as much wine as necessary to give the mixture a slow dropping consistency.

Transfer two-thirds of the mixture into a greased 22-24cm (8-9 inch) cake tin
Sift together the cocoa powder and sugar and add to the remaining third of the mixture, together with the wine. Beat until the mixture returns to a slow dropping consistency. Spread the chocolate-coloured mixture over the light mixture and then lightly swirl the two together with a fork to create a marbling effect

Oven Temperatures

1. Conventional oven
2. Fan-assisted oven
3. Gas oven

Baking time

about 180 deg C / 350 deg F - preheated
about 160 deg C / 325 deg F - not heated
mark 2-3 (not preheated)

50 - 65 minutes

30g(1oz)icing sugar
Dust the cooled cake with icing sugar

4tbsp apricot jam
(warmed and sieved)
1 tbsp water Bake the mixture in a 35 cm (14 inch) long greased Swiss roll tin with 11 cm (4 inch) high sides. When cool, coat with apricot glaze.

To make the apricot glaze put the warmed, sieved apricot jam in a saucepan, add the water, boil and reduce slightly. Brush the surface of the cake with the glaze.



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