Fat Free Marble Cake

Submitted by:
It's a cake that doesn't contain any fat!

Nor does it contain marbles... ;-)

Difficulty: Medium - experience needed
Serves: 8

Preparation time:
Cooking time:

Dietary guidance: v n 


125 g (4½ oz) plain flour
A pinch of salt
185 g (6½ oz) caster sugar
7 large egg whites (at room temperature)
1 tsp cream of tartar
1 tsp vanilla extract
A few drops of pink food colouring
1 tbsp cocoa powder
Some icing sugar (for dusting)


1. Grease a 23 cm (9 inch) fluted ring tin or a 20 cm (8 inch) round loose-bottomed cake tin. Preheat the oven to 180°C (350°F or gas mark 4).

2. Put the flour, a pinch of salt and 7 tbsp of caster sugar in a bowl and set aside. Place the egg whites in a large, grease-free bowl and whisk until foamy but not stiff.

3. Add the cream of tartar and 2 tbsp of caster sugar, then whisk until the egg whites form soft peaks. Add the vanilla extract and remaining caster sugar and fold in using a large metal spoon.

4. Sift in the flour and sugar, folding the mixture as you go. Divide the mixture equally between 3 bowls. Gently fold pink food colouring into one mixture. Sift the cocoa into another and gently fold in. Leave the remaining one plain.

5. Transfer the mixtures, a spoonful for each at a time, to the tin. Bake for 25-30 minutes or until the cake is golden and a skewer inserted into the centre comes out clean. Cool in the tin for 20 minutes.

6. Turn the cake onto a plate, dust with icing sugar and serve.


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