Marble Cake in the Air Fryer – airfryer

Preparation of Marble Cake in the Air Fryer

1. Initial Preparation:
2. Separate the whites from the yolks of the 5 eggs. The egg whites should be whipped with a pinch of salt using electric whisks until they reach stiff peaks. This stage is key to achieving an airy and spongy cake.
3. While the whites are whipping, in another container, mix the yolks with the sugar. Beat until completely combined and the mixture turns pale yellow.
4. Mixture of Ingredients
5. Once the egg whites are prepared, it is time to incorporate the rest of the ingredients to form the base of the marble cake.
6. Instructions:
7. In the container where you have the yolks with the sugar, add the 100 ml of milk, 50 ml of sunflower oil and the teaspoon of vanilla essence. Mix well until all the ingredients are integrated.
8. Sift the 250 g of flour together with the 16 g of baking powder. This helps avoid lumps in the dough and ensure a homogeneous texture in the cake.
9. Little by little, add the flour to the yolk mixture. Perform this step with soft and enveloping movements so as not to lose the air that you have obtained when beating the egg whites.
10. Finally, add the whipped egg whites to the mixture, also with circular movements using a spatula. The dough should be spongy and well integrated.
11. Chocolate Preparation
12. To achieve the classic marbled effect, it is necessary to divide the mixture and add cocoa to part of it.
13. Instructions:
14. Divide the mixture into two containers. In one of the containers, put a slightly smaller amount, since this part will be the chocolate base of the cake.
15. In the container with the smallest amount, add 30 g of pure cocoa and 30 ml of hot water. Mix well until the cocoa is completely dissolved and you get a uniform color. Hot water helps dissolve the cocoa better, ensuring an intense and rich flavor.
16. Cake Assembly
17. To create the marbled effect, layers of the two mixtures will be alternated: vanilla and chocolate.
18. Instructions:
19. Preheat the air fryer to 200°C for approximately 4 minutes. Meanwhile, prepare a mold that fits inside your fryer. Cover the base with parchment paper and flour the walls of the mold to prevent the cake from sticking.
20. Pour a layer of the vanilla mixture into the mold, followed by a layer of the chocolate mixture. Repeat this process three times, alternating between vanilla and chocolate to achieve the marbled effect.
21. Cooking in the Air Fryer
22. The air fryer offers a practical alternative to the traditional oven, allowing for quick and even cooking.
23. Instructions:
24. Once the layers are assembled, place the mold in the fryer and cook the cake at 165°C for approximately 35 minutes. It is important not to open the fryer during the first 20 minutes of cooking to prevent the cake from deflating.
25. After 35 minutes, check the cooking by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. If the toothpick comes out with dough, let it cook for a few more minutes.

Frequently Asked Questions (FAQs)

1. Can I use another type of oil for the recipe? Yes, you can use mild olive oil or coconut oil as alternatives to sunflower oil, although these may slightly alter the flavor of the cake.
2. What do I do if I don’t have pure cocoa? You can use powdered chocolate, but be sure to adjust the amount of sugar in the recipe if the chocolate is sweetened.
3. Can I make this recipe in the conventional oven? Yes, if you don’t have an air fryer, you can bake the cake at 180°C for approximately 40-45 minutes.