Bábovka (Czech Marble Cake)

Ingredients

For 12 portions

• 🧈 160g butter
• 🍚 200g sugar
• 🍳 4 medium egg
• 🌾 310g flour
• 🍚 12g baking powder
• 🥛 120ml milk
• 🍫 20g cocoa powder, not reconstituted
• 🥄 1 Tsp vanilla extract
• 🍋 10g lemon
• 🧂 1 pinch salt

Method

1. Heat the oven to 170°C (150°C fan). Generously butter a bábovka or bundt tin, about 2 litres, and dust it with a little flour, tapping out the excess. Both come from the amounts listed.
2. Separate the eggs. Beat the softened butter and 150 g of the sugar for 4–5 minutes until pale and fluffy, then beat in the yolks one at a time, followed by the vanilla and grated lemon zest.
3. Mix the flour, baking powder and salt. Fold into the butter mixture a little at a time, alternating with 100 ml of the milk.
4. In a clean bowl, whisk the egg whites to soft peaks, add the remaining 50 g of sugar and whisk to stiff, glossy peaks. Fold gently into the batter.
5. Spoon a little over half the batter into the tin. Stir the cocoa and the remaining 20 ml of milk into the rest, then spoon it on top. Swirl once around the tin with a skewer.
6. Bake for 50–55 minutes, until a skewer comes out clean. Cool in the tin for 10 minutes, then turn out onto a rack.
7. Dust with a little sugar when cool, if you like.