Marble Pound Cake

I made few marble chocolate pound cake as a Chinese New Year gift for my friends and relatives. They smell fine but a bit dry, maybe due to the baking timing or temperature. I think I will have another try soon and hope that I could overcome those problems.

Ingredients (1 pound cake)

Group A

• 100g of self-rising flour    100 克自发粉
• 20g of custard sugar    20 克砂糖 
• 100g of butter (Out from the fridge and keep in room temperature for about 10 minutes)    100 克牛油 (从冰箱取出等约10分钟后再操作)
• 2 egg yolks    2 颗蛋黄

Group B

• 40g of custard sugar    40 克砂糖 
• 3-5ml of white vinegar   3-5 毫升白醋
• 2 egg white (chilled)    2 颗蛋白 (冰冷)

Group C

• 10g of cocoa powder    10 克可可粉

Steps 

1. Sift the self-rising flour and cocoa powder 3 times.     过筛自發粉和可可粉3次。
2. Group A: Beat the butter, sugar (add in gradually) with the mixer until fluffy. Add the egg yolks one by one only after the previous one dissolved. Fold in the sifted self-rising flour.      Group A: 把牛油、糖(逐次加入)倒入盆﹐ 用搅拌机打至泛白松蓬。蛋黄分次倒入，每颗蛋黄完全搅拌融合才加下一个。拌入自發粉。
3. Group B: Place the egg white into a clean bowl. Beat the egg white few seconds, add the vinegar when it starts foamy. Continue beating with 1/2 of sugar until completely dissolve. Repeat the step for the balancing sugar.    Group B: 蛋白倒入干净的盘里打至起泡泡，加进醋继续打。倒入1/2的糖攪拌至融化。重複此步驟直到所有糖倒入和攪拌融化。
4. Beat the egg white mixture to stiff peaks .     繼續攪拌蛋白霜至硬性发泡。
5. Fold in 1/3 of Group B into Group A, then pour back into Group B and well fold-in.     把1/3 Group B 的蛋白霜拌入Group A的蛋黃糊，然後倒回Group B其余蛋白霜里拌均匀。
6. Take 1/3 batter from step 5 and well mix with cocoa powder from Group C.     取步骤5的1/3面糊和Group C的可可粉搅匀。
7. Layer the cake tin with the original batter, then second layered with cocoa batter. Lastly the original batter on top. Use the skew to make few draws.     烤盘先倒入一层原味面糊，然后第二层可可面糊，最后原味面糊在上层。用牙签画出花纹。
8. Bake the cakes at 160°C for 30-40 minutes (I had my second try recently and found out that 30 minutes is perfect for my oven), or until fully-cooked.    放入烘炉以160°C烘30-40分钟(我刚作了第二次尝试，我家的烘炉30分钟就能烘出完美的成品)，或完全熟透。