Istimewa, ANTI Kempes! Resep Bolu Marmer Premium Turunan Keluarga [100% Sukses]

Summary

In this video, Devina Hermawan demonstrates how to make a delicious and fragrant Marble Cake, combining butter and chocolate for a comforting treat. She shares her baking tips, including the importance of using premium ingredients like various types of butter and the proper whipping techniques for a light, soft texture. Devina walks through each step, from preparing the batter to swirling the chocolate, and emphasizes the role of technique in achieving the perfect cake. The result is a classic homemade cake that's both fragrant and indulgent, making it a must-try recipe for baking enthusiasts.

Takeaways

• 😀 The Marble Cake recipe combines butter cake with a hint of chocolate, making it a favorite for many.
• 😀 A mix of butter, margarine, and Wisjman or Hollman butter is used to enhance the cake's fragrance.
• 😀 Six egg yolks and four egg whites are used to create a soft texture in the cake, with an option to use up to eight yolks.
• 😀 Sifting dry ingredients such as flour, powdered milk, and baking powder prevents clumping and ensures smooth batter.
• 😀 Two different batches of powdered sugar are used—one for the yolk mixture and another for the egg whites.
• 😀 The recipe requires chocolate powder, and it's important not to use too much, as it can absorb too much moisture.
• 😀 The butter is whipped slowly with sugar to achieve a pale and expanded texture, which is crucial for a light cake.
• 😀 Egg whites are whipped to a foamy consistency before adding sugar bit by bit to create a soft meringue for folding into the batter.
• 😀 Folding the egg whites into the butter mix should be done gently to avoid developing gluten, which would make the cake dense.
• 😀 The cake batter is split, with one portion being mixed with chocolate powder to create a marble effect in the final cake.
• 😀 The cake is baked in a pre-greased and floured aluminum pan at 180°C for 35-40 minutes, ensuring it is fully cooked when a skewer comes out clean.

Q & A

Why is it important to whip the butter and sugar slowly?

Whipping the butter and sugar slowly helps the butter expand, ensuring that the cake has a light and airy texture. It also prevents the cake from becoming too dense.

How many eggs are used in this marble cake recipe?

This recipe uses 6 egg yolks and 4 egg whites, though you can use up to 8 yolks for a softer cake.

What is the purpose of sifting the dry ingredients?

Sifting the dry ingredients, such as flour, powdered milk, and baking powder, prevents clumping and ensures an even distribution of the ingredients in the batter.

Why does the recipe use a mix of butter, margarine, and Wisjman or Hollman?

The combination of butter, margarine, and Wisjman or Hollman is used to enhance the butter fragrance and create a richer flavor profile in the cake.

What is the significance of whipping the egg whites to the right consistency?

Whipping the egg whites to the correct consistency helps create a light and soft cake without the use of commercial softeners. The whites need to reach a foamy texture before adding sugar bit by bit.

What is the bird's beak form in French baking, and why is it important?

The bird's beak form (bec d'oiseau) refers to the consistency of whipped egg whites. It is a critical step for achieving a soft cake, as it ensures the meringue maintains the right texture for folding into the batter.

Why is it important to fold the meringue gently into the butter mix?

Folding the meringue gently prevents the development of gluten, which could make the cake tough. It ensures the batter remains light and fluffy.

How do you prevent the cake batter from becoming too stiff when using chocolate powder?

To prevent the batter from becoming too stiff, it's important not to use too much chocolate powder, as it absorbs excess moisture and could alter the texture. If necessary, chocolate paste can be used for a richer chocolate flavor.

What type of baking pan is recommended for this recipe?

The recipe suggests using aluminum pans, as they provide even heat distribution for this type of bake. The pan should be greased with butter or margarine and coated with flour to prevent sticking.

What should you do if the cake is too hot when trying to de-mold it?

If the cake is too hot, it may break apart when de-molded. Allow the cake to cool sufficiently before attempting to remove it from the pan.

Why does the recipe not include vanilla extract?

The recipe omits vanilla extract to allow the butter's rich flavor to shine through. The focus is on the natural taste of the high-quality butter used in the cake.