Easy english cake

Categories: Cakes and Desserts, Marble cake, Oil cakes recipe

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Easy english cake

I made such a great cake that I had to share it with you. I love English cakes and make them at every opportunity.
This is one of the recipes that’s been featuring regularly at my house lately. A classic recipe for a delicious cake to eat with a cup of coffee. I give a tip at the end on how to turn this into a marble cake and even how to make it dairy-free. Sometimes a good cake is what you need to start the day off right.


2 eggs
150 grams sugar (3/4 cup)
100 grams sour cream
120 ml oil (1/2 cup)
1 tsp vanilla extract
210 grams flour (1.5 cups)
1.5 tsp baking powder
Chocolate spread


1. Preheat an oven to 180°C.

2. Separate the eggs and beat the whites and the sugar together on medium speed for around two minutes. Lower the speed of the mixer and add the yolks.

3. Add the sour cream and the oil and mix on low speed until everything is well combined.

4. Add the flour and the baking powder and mix on low speed until well combined.

5. Transfer half of the batter to a greased English cake pan and drizzle 2-3 strips of chocolate spread on top and then pour in the other half of the batter.

6. Bake for around 30 minutes or until a toothpick inserted in the middle comes out with moist crumbs.

Good to know…
You can freeze the cake. You can leave out the chocolate spread. You can mix 1/3 of the batter with 1 Tbsp chocolate drink mix powder (like Nesquik) and turn it into a marble cake
For a non-dairy version, substitute the sour cream for 1/2 cup of orange juice. You can use the same amount of self-raising flour, just leave out the baking powder. If you don’t have vanilla extract, add 1 tsp of vanilla sugar. You can also use an 18 cm diameter round cake tin instead of an English cake tin pan.
For a 24 / 26 cm diameter pan, double everything, a total of 1+1/3 cup sugar.

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