- All purpose flour - 90g
- Brown Rice Powder - 20g
- Unsalted butter - 110g
- Baking powder - 1.3g
- Honey - 9g
- Vanilla extract - 1.3g
- Cocoa powder - 9g
- Powdered sugar - 100g
- Egg - 2 pcs
Step 1: Mix the all purpose flour, brown rice powder and the baking powder together and sieve. Set aside.
Step 2: Place softened butter into a mixing bowl. Using a electronic hand mixer on medium speed to cream the butter for 4-5 minutes until butter is pale yellow and fluffy. Scrape the sides of the bowl once or twice with a rubber spatula while mixing.
Step 3: Add 50g sugar and mix for 1 minute, then add the rest of 50g sugar and vanilla extract mix for another 1 minute.
Step 4: Add honey and egg, mix well after each egg is added. Scrape down the sides of the bowl.
Step 5: Gradually add the sifted flour (all purpose flour, brown rice powder and baking powder) , fold it in gently with a spatula until mixed well. Repeat again with the remaining flour until well combined.
Step 6: Divide the batter into two portions. Stir the cocoa powder into 1/3 of the batter until well mixed.
Step 7: Grease the cake pan generously with butter, then line with baking paper.
Step 8: Transfer the plain batter to the greased baking pan. Shake it lightly to distribute it evenly.
Step 9: Pour the cocoa batter into the middle of the baking pan, and lightly swirl the cocoa batter with a butter knife. Make an "S" shape or zig-zag motion with the butter knife a few times. Do not overmix.
Step 10: Bake the marble cake in the preheated oven with the temperature of 160C, bake for 22~24 minutes.
Step 11: Let cool the cake on a wire rack for 30 minutes before removing it from the pan.
Baking time: 22 to 24 minutes
**Baking time and temperature depend on cake mould size and oven size.