This is the marble cake you were always looking for- it's buttery, moist, light - not a sponge, not a pound, but a good good marble cake. 

Today, there's 2 things to celebrate

A) the arrival of my phone (aka pictures!) 

B) and this marble cake!!! 

My recent trip to Beijing has been a whole lotta fun. It's been filled with fun, joy, laughter, and occasional sadness (and panic when my phone dropped into the toilet bowl). 

But I've made new friends, forged new friendships, got to know more people, saw the world, learnt new things, conquered new heights (climbed the Great Wall haha). 

I've made a new group of friends, and I'm immensely grateful for their company, their craziness, their weirdness, their cheerfulness, and all their jokes and laughter that has made this good trip a great one. I could have never wished for better groupmates and company. 

I must say after 2 weeks I'm quite tired of food there and I've quite missed baking and eating cake batter. Well, of course I needed to make some good ol' cake soon. I can't believe after these 5 days of (intense haha) baking I haven't baked a single cake. 

But this is the best cake I've eaten. And it really is so damn good. 

It's so good I can't stop talking about it (and I don't talk very often). 

I was looking for a good marble cake recipe- easy, buttery, rich, and a good balance of chocolate. I was looking for a recipe from a Singapore blogger- it had to be rich and moist, but not too heavy like a pound cake for the Asian palate. This is it. This is perfect. 

It's worth the little trouble whipping the egg whites and whipping the butter and folding the egg whites, but the results are quite phenomenal. You get a buttery, moist cake - like all other pound cakes - but the lightness of a chiffon and sponge cake. It's like a beautiful mix of both worlds- it's awesome. This cake is a reminiscent of the butter cakes I used to eat when I was a kid, the cakes you buy from the Chinese bakery downstairs and the cakes that crumble in your hands because they're so soft but they're so buttery and rich. 

I promise you will fall in love with this cake. Pinky promise. 

//ft. my pretty little kitchen notebook//

Best Marble Cake Ever 

Adapted from Bakericious 

Makes one 8 inch square pan 

 230g unsalted butter, softened

4 eggs, separate

1 tsp vanilla 

50g + 125g sugar 

180g self raising flour 

1/2 tsp salt 

20g cocoa powder 

60ml milk 

Preheat oven to 180 degrees celsius. 

Whisk the 4 egg whites and 50g of sugar until stiff peaks form. Set aside. 

In a large mixing bowl, cream the butter and 125g of sugar and pale and fluffy. Add in the egg yolks one at a time, then stir in the vanilla. 

Sift the flour and salt together. 

Alternate the dry ingredients and milk into the butter and yolk mixture, starting and ending with the flour. 

Gently fold in the egg whites in three batches. 

Scoop out 1/3 of the batter to a separate bowl and fold in the cocoa powder. 

Bake for 40-45 minutes, or until a skewer inserted in the centre comes out clean.