One of my better zebra cakes where the lines are clear and distinct. The butter cake batter is really thick, so it’s actually quite hard to get the chocolate and original batters to form the zebra pattern nicely. You need to tap a few times after each addition to get the batter to smoothen out.
The cake turned out soft and moist, with no oily patches, and the taste of chocolate and butter really comes through with each bite.
Recipe (7″ round)
- 4 egg yolks
- 185g salted butter (cut into cubes)
- 70g sugar
- 1/2 tsp vanilla extract
- 150g plain flour
- 1/2 tsp baking powder
- 40g milk
- 4 egg whites
- 1/4 tsp cream of tartar
- 80g sugar
- 8g varlhona cocoa powder
- 15g water
1. Line the bottom of a 7″ round tin, grease the sides.
2. In a clean mixing bowl, whisk egg whites till foamy and add in cream of tartar. Continue whisking and add in the 80g of sugar in 3 batches. Whisk till firm peak. Set aside in the fridge.
3. Without having to wash the mixer, whisk butter and 70g sugar into another mixing bowl. Add in egg yolks one by one. Whisk till light and fluffy. Add in vanilla and whisk till combined.
4. Sieve flour with baking powder. Add 1/3 flour into the yolk batter, follow by 1/3 of milk. Switch to a hand whisk or spatula and fold till no dry flour. Repeat till all flour and milk are added in.
5. Add 1/3 of meringue to the yolk batter and fold in. Then pour all yolk batter back into meringue and fold till combined.
6. Divide the batter into 2 bowls. My batter was about 360g each. In one of the bowl, add the cocoa powder that has been mixed with the water, fold gentle till evenly mixed.
7. Using 2 separate Chinese soup spoons, spoon in the chocolate and plain batters alternatively, one on top of the next. Tap sharply a few times after each addition to ensure they spread out evenly.
8. Repeat until all the batters are used up.
9. Bake in oven at 180 deg C (preheat first) for about 35 min.
Another bake where I made the lines finer.