Marble Pound Cake

I love pound cake, but the traditional pound cake as the name it indicates equals a pound of sugar, flour, and modification; and butter. Really, can we still enjoy something with a little moderation? It is exactly what this recipe is all about. I replaced half of the butter with coconut oil. Other than that, it is a traditional recipe for making pound cake. This marble pound cake remains delightful for breakfast or topped with any kind of jam for dessert. This pound cake is classic and simple.

Ingredients:
Dry ingredients:
2 cup all-purpose flour
1 tsp baking powder
1/2 tsp nutmeg
1/8 tsp salt
Wet ingredients:
5 eggs, separated
2 tsp vanilla
1 cup sugar
For marbling effect:
3 tbs cocoa unsweetened cocoa powder

Directions:
Preheat oven to 350°
Grease a 9” x 5” loaf pan with either some butter or coconut oil.
Combine the dry ingredients together in a bowl and set aside.
Use a electric stand mixer to cream butter, oil, and sugar until smooth, light and fluffy. Add egg yolk one at a time, scraping down the sides of the mixing bowl, if necessary.

Mix the dry ingredients into the egg mixture by hand until smooth.

Remove 1 cup of egg yolk batter. Add the cocoa powder and mix well.

Beat the egg whites until they hold soft peaks.

Fold the egg white into egg yolk gently but thoroughly

Pour half of the batter onto the cake pan.

Top with the cocoa mixture, and then with the remaining batter. Use a knife or toothpick to swirl the mixture together.

This will take time to practice to make the cake look nice, but do not worry, it will become easier when you make this cake a lot. Bake for 1 hour or until a toothpick inserted into the top comes out clean. Let the cake rest in the pan for 10 minutes before inverting onto a rack. Let cool completely before slicing.