Trini Marble Cake / Sponge Cake ( Moist & Fluffy ) - Episode 1032

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor while margarine is often less expensive.

granulated sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness while brown sugar can be cheaper and adds moisture.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg replacer

Flaxseed meal is a common egg substitute in baking.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is a dairy-free option, while water can reduce costs.

In a bowl, add unsalted butter and oil.

Add granulated sugar and cream until light and fluffy.

Add eggs one at a time, ensuring they are at room temperature.

Mix in clear vanilla and milk (can substitute with coconut milk, almond milk, orange juice, or pineapple juice).

Add flour, salt, baking powder, and baking soda to the wet mixture.

Mix until just combined, being careful not to over mix. Adjust consistency with more milk if needed.

Divide the batter into thirds, leaving one set white and coloring the others with gel food coloring (teal and pink).

Pour the white batter into the cake pan and spread it evenly.

Dollop the colored batters (teal and pink) into the pan, leaving space between them.

Use a knife or spatula to swirl the colors together without over swirling to maintain the pattern.

Bake in the oven at 325°F for 1 hour and 10 minutes.

Check if the cake is done by ensuring the edges pull away from the pan and using a skewer to check the middle.

Allow the cake to cool before cutting into squares.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens