Ang sarap ng kape ko kanina habang kumukuyakoy sa harap ng ‘pyuter.
Papetiks na sinabayan ko na rin ng panonood sa iWantv ng sagad-to-the-bones sa kakiligan na eksena ng panghaharana ni Sir Chief kay Maya sa Be Careful With My Heart.
At habang dahan-dahan na ninanamnam ng katawan ko ang caffeine ng kape ko… para akong na ha-high din. Hindi ko tuloy maiwasan ang masabi sa sarili ko ang mga katagang…”Uyeh! Layp is gud. Layp is beyotipol… dyas layk me.” Charot.
Kunsabagay, paano di sasarap ang kape ko eh may partner na freshly baked Marble Cake lang naman ako.
Yesh! Kahit medyo malamig dito sa kusina ko, impernes sinipag akong mag-bake.
Por da record, this is my pers taym na mag beyk ng Marble Cake. (Ganeeern?!)
Maraming salamat sa recipe courtesy of my Auntie Martha Stewart.
Yield Makes one 9-by-5-inch loaf
- 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 3/4 cups cake flour (not self-rising)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup buttermilk, room temperature
- 1/4 cup plus 1 tablespoon Dutch-process cocoa powder
Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
“If you ever find someone who values your stupidity, huwag mo ng hayaan na mawala siya sa ‘yo, then stop being stupid.”