Marble Soft Cake

Marble Soft Cake


115g milk

68g vegetable oil

150g cake flour

8 eggs

90g granulated sugar

10g cornstarch

2g cocoa powder

5g vegetable oil

10g lemon juice

10g vanilla extract


Notes: By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.



  1. Separate the eggs. Keep the egg white bowl cool in the fridge.
  2. In a clean bowl, mix well 68g vegetable oil and milk, add in cake flour and mix well. Add in egg yolks, mix until well combined. Set aside.
  3. Preheat the oven to 140(284). Line the baking pan with baking mat or parchment paper.
  4. Take the egg white bowl out of the fridge. Add in lemon juice and vanilla extract. Mix well granulated sugar and cornstarch; gradually add into the egg white while using a hand mixer to beat until it forms soft peaks. Take a scoop of whipped egg white; gently fold into the batter until just combined. Pour all the batter into the whipped egg white and gently fold the whipped egg white into the batter until just combined. Save a scoop of batter for the marble patterns. Pour rest of the batter into the baking pan, smooth its surface, and give it a tap or two.
  5. Mix well 5g vegetable oil and 2g cocoa powder until well combined. Mix well with the saved batter. Put into a piping bag. Draw stripes across the surface and use a toothpick to go through the batter and draw the marble patterns.
  6. Send into the oven to bake for 60 minutes.
  7. Let the cake cool down on the cooling rack. Slice and release the cake from edges using an icing spatula. Peel off the baking mat or parchment paper. Slice and serve.
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