We go through a lot of iterations when it comes to finding the perfect whole grain cake. And so far this one wins the battle. Why is it a battle? Because everyone is use to light and fluffy store bought birthday cakes. And when you are up against that overly sweet standard, you have your work cut out for you. What we wanted for Jax was a lightly sweet dessert snack cake that didn’t feel like a brick.
Make THIS Marble Cake!
Ingredients
Optional Whipcream Frosting
Instructions
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Preheat oven to 350° Make sure your butter is at room temperature for lighter cake crumb. Whip your egg whites until firm peaks then set aside. Cream your butter and sugar until light and fluffy (five minutes). Add your egg yolks and vanilla and continue to beat until well whipped.
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Add your yogurt and milk and beat on low until there are no lumps.
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If you don't have pastry flour, place your whole grain flour (we freshly mill ours for each recipe) in a high powered blender (Vitamix) and blend on high speed (we use smoothie setting) for one to two minutes. Add your baking powder, baking soda and salt and mix another few seconds until combined. Add your flour mixture to your wet ingredients and stir until just combined. Do not over mix!
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Remove from mixer and gently fold in your egg whites.
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Place 3/4 of your batter into a well greased baking pan.
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Combine your coca with the remaining batter and scoop spoonfuls into a grid pattern on top of your cake. With a knife or back of a wooden spoon, swirl your chocolate batter into your vanilla to make pretty designs.
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Bake in a preheated 350° oven for 25-30 minutes until done. Let cool completely before (optional) frosting.
Whipcream Frosting
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Make sure your cream is super chill, whip until soft peaks then add your sugar and vanilla and continue beating until firm. Frost and serve.
