Marble Pinwheels

6 Sep

The moment I laid eyes on the picture in the recipe book, I knew I wanted to bake it for Raya this year. The weighing machine became a very important tool during this baking exercise. Reason being we needed to separate the dough into two, and then to smaller pieces of four to make the ‘swiss roll’.

And I roped in the mother to assist me as I needed someone experienced to teach me the know-how. With her around, she pointed out my mistakes. Never underestimate the power of the flour; helpful indeed when kneading the dough.

Ok, here’s the recipe for Marble Pinwheels 🙂



  • 320 gm butter
  • 170 gm icing sugar


  • 2 eggs
  • 1/4 teaspoon vanilla essence


  • 550 gm flour
  • 1 teaspoon baking powder


  • 20 gm cocoa powder (2 tablespoons is fine too)


Mix (A) till well blended. Add in (B) and cream lightly till smooth. Add in sieved (C) and mix till well blended. Take half of the dough from step (2) to mix with (D). This is the chocolate dough. Refrigerate for 60 minutes. Roll both the chocolate and plain doughs in between sheets of plastic separately to a 5-mm thickness. Brush the plain dough with egg white. Place the chocolate dough on top. Roll it up like swiss roll and wrap it into plastic sheet. Refrigerate overnight or till firm. Slice it to a 3-mm thickness. Place on greased pan. Bake at 170 degrees Celsius for 15 – 20 minutes.

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