Egg White Marble Cake / Cake marmer putih telur tanpa emulsifier

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Merhaba From Türkiye 👋


First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛

One of my family's fave cake is a marble cake. The best combination of marble cake I like is coffee and chocolate. Chocolate and coffee are matched with each other, don't you think so? It's a rich and addict combination, my first choice for making a marble cake. 

Today I will share another marble cake, but it's different from my previous classic butter marble cake. Since I have so many leftover eggwhites, I decide to make it a cake.

Eggwhite cake tends to be tasteless, so adding a combination of a chocolate and coffee absolutely great idea I think.

Some of you may have a recipe that only uses egg yolks and left the whites... Next time do not discard your egg whites, cause you still can use them in some recipes. Keep them in a clean airtight jar and store in the refrigerator.

Or maybe you already have some leftover egg whites and still looking for recipes that use only the whites. 
Well.. you come to the right page 😉
I have 20+ recipes using egg whites only. You can check my web page category by ingredient and click at subcategory "egg white"

If you are my old blog reader you may already familiar with my steamed cake recipe, like my famous "Zebra Steamed cake from egg white" or my "Steamed Dark Chocolate Forest Cake".

Also, you should check my ultimate eggwhite cake here.

But if you want to make other marble cake, you can check my Red Velvet Butter Marble Cake here. Or check my Banana Marble Chiffon Cake. For roll cake lover, you can check my Pandan Chocolate Marble Swiss Roll Cake or Orange Chocolate Marble Roll Cake here. 

Don't worry.. I have more. Just check my "Cake" category and "Roll Cake" category, and you will find dozens of my cake recipes that I assure you are gonna love them!

Egg White Marble Cake 

By : Çitra's Home Diary

Make one 22 cm tube pan

Ingredients:

• 450 gr egg whites (I use leftover one)
• 200 gr caster sugar 
• 2 tsp fresh lemon juice
• 260 gr AP flour 
• 30 gr cornstarch flour
• 2 tbsp milk powder
• 250 gr butter, melted
• 1 tsp vanilla

For Marble pattern:

• 2 Tbsp dark cocoa powder, mix with 2 Tbsp hot water
• 2 Tbsp instant coffee, mix with 1 Tbsp hot water

Method:

1. Preheated oven to 170°C. Grease 22 x 7 cm tube pan with margarine and line with baking paper, set aside.

In a clean, grease-free big bowl beat the egg white until frothy.  Add in lemon juice while beating. Then whisk in sugar slowly in 3 batches, continue beating until it reaches stiff peak.

2. Turn your mixer to lowest level then sift in AP flour, cornstarch, and milk powder. Whisk slowly just until combined, scrape the sides of the bowl. Add vanilla essence and continue to whisk at low speed. Turn the mixer off. Add some batter into melted butter, fold until incorporated. Pour back into the bowl with batter then fold all together to well combined.

3. Take the batter about half then divide that half into two equal parts. One part fold with chocolate paste, another ¼ part fold into coffee mixture. And let the biggest part of the dough remaining white.

4. Pour white batter 1st followed by chocolate, then white again, then with coffee batter, ending with white batter again. And so on alternately until all batter finish. Gently bang the pan against the counter to remove the air bubble.

5. Bake into a preheated oven at 170°C for about 35 minutes or until a skewer comes out clean when inserted in the middle of the cake.
Note: Temperature and baking time it's only guidance. Recognize your own oven, adjust according to your own oven.

Enjoy and happy baking.

Follow me at Instagram; @citra_homediary

If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚

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BAHASA INDONESIA

بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم

السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ

Merhaba dari Türki semuanya 👋

Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟

Salah satu kue yang lumayan sering saya bikin kalau pas mo weekend, marmer cake. Seringnya bikin yang versi butter cake. Tapi belakangan ini lagi pengen habisin stok sisa putih telur yang udah banyak numpuk, jadi bikinlah marmer cake dari putih telur.

Cake dari putih telur cenderung hambar ya rasanya....secara.. gak pakai kuning telur yang menyumbangkan rasa creamy dan lezat dalam masakan/ kue. Jadi untuk menambah dan memperkaya rasa cake putih telur yang datar usahakan gunakan perasa-perasa yang kuat, misalnya pandan, chocolate atau kopi.

Bagi pengunjung rutin blog saya pasti udah pada tahu donk dengan Bolu kukus pandan coklat saya sebelumnya ya. Atau yang famous resep NCC anti gagal, Cake zebra putih telur yang saya rebake di postingan saya sebelumnya. Atau postingan saya yang barrruuuu aja kemarin tayang: Chiffon Pisang Putih Telur. Naahhh.. yang belakang itu jadi favorit anak saya sekarang 😊

Banyak lagi deh yang gak bisa saya sebut satu-satu disini. Semua postingan dan resep yang menggunakan putih telur sebagai bahan utama, bisa di klik di kategori: Putih telur ya. Atau kalau pengen tahu aneka cake atau roll cake bisa di klik disini dan disini ya atau cek daftar kategori di bagian "side bar".

Oke yuk langsung ke resep yang pasti jadi kesukaan. Karena ternyata kombinasi cokelat dan kopi itu enaaakkkk banget! 😍

Cake marmer putih telur

Oleh : Çitra's Home Diary

untuk tulban ukuran 22 cm 

Bahan:

• 450 gr putih telur (saya pakai leftover)
• 200 gr gula kastor ( gula pasir halus)
• 2 sdt perasan lemon
• 260 gr terigu serba guna
• 30 gr pati jagung
• 2 sdm susu bubuk
• 250 gr mentega, lelehkan
• 1 sdt vanilla

Untuk motif marmer:

• 2 sdm bubuk kakao larutkan dengan 2 sdm air panas
• 2 sdm kopi instant larutkan dengan 1 sm air panas

Cara membuat:

1. Panaskan oven to 170°C. Olesi loyang dengan margarin lalu alasi kertas roti. Sisihkan. 

Kocok putih telur hingga berbusa, lalu masukkan perasan lemon sambil tetap dikocok. Lalu masukkan gula kastor dalam 3 tahap. Kocok sampai tahap stiff peak (jika wadah dibalik, meringue tidak akan tumpah).

2. Turunkan kecepatan mikser ke yang paling rendah, masukkan bahan kering sambil diayak. Kocok dengan kecepatan rendah hingga tercampur rata. Tambahkan vanilli essence, kocok rata.

3. Ambil sebagian adonan dan campur ke mentega leleh. Aduk balik hingga rata. Lalu campurkan kembali ke adonan pertama. Aduk balik hingga tercampur rata.

Proses ini dinamakan tempering. Yaitu mencampur dua adonan yang berbeda kekentalan agar adonan tidak turun.

4. Bagi adonan menjadi dua. Lalu setengah bagian dibagi lagi menjadi dua sama rata. Lalu campur tiap ¼ bagian tersebut masing-masing ke cokelat pasta dan pasta kopi. Biarkan adonan lainnya (bagian yang paling banyak) tetap putih.

5. Tuang adonan ke loyang yang sudah disiapkan. Pertama adonan putih lalu cokelat, putih lagi, lalu adonan kopi dan putih lagi. Demikian seterusnya sampai semua adonan habis. Ketuk loyang ke meja kerja untuk keluarkan udara yang terperngkap dalam adonan. 

6. Panggang di oven suhu 170°C kurang lebih 35-40 menit. Tes tusuk. 
Note: Waktu dan suhu memanggang hanya petunjuk. Sesuaikan dengan kondisi oven masing-masing ya. 

Enjoy and happy baking.

Follow me at Instagram; @citra_homediary

If you making this recipe, please let me know. 

Use hashtag #citrashomediary_recipe and tag me 😊. Send me some 💚