Zebra Butter Cake

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)

Yolk Batter

  • 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

Meringue

  • 4 egg whites
  • 1/4 tsp cream of tartar
  • 80g sugar

Cocoa Paste

  • 8g varlhona cocoa powder
  • 15g water

Method

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.

Advertisements

19 Comments Add yours

  1. NPP says:

    Divine – you and the zebra butter cake! [insert applause]

    Like

  2. chefkreso says:

    This cake looks scrumptious!!!

    Like

  3. Jessica Tan says:

    Oladybakes your zebra cake is superb. Para 7 of your recepi ” Tap sharply …..” Tap what sharply pls?

    Like

    1. oladybakes says:

      Hi, it’s to tap the cake tin with the batter inside against the table.

      Like

  4. Grace says:

    V beautiful stripes for your zebra cakes and I prefer the one with thinner stripes though they all look nice! 👏👏👏

    Like

  5. cherishedluv says:

    How should I adjust for 8” round pan? Thanks!

    Like

    1. oladybakes says:

      You can try 1.25 times of the recipe.

      Like

      1. Amy Ho Ho says:

        Do we use cold butter or room temperature ?

        Sent from Yahoo Mail on Android

        Like

      2. oladybakes says:

        Soften is better. If cold, cut into cubes first.

        Like

  6. amy ho says:

    Pls advise , for the butter , is it hard butter or butter at room temperature ?

    Thanks.

    Like

    1. oladybakes says:

      Use soften butter is easier. For hard butter, cut into cube first.

      Like

  7. evelyn yap says:

    hi
    I had tried your recipe and it was perfect. My youngest son wanted it on his birthday in 2 days. I thought of making it to layer frosted cake. How do i convert to 3× 6’inches pan for this recipe?

    Like

    1. oladybakes says:

      Suggest you use this recipe and bake excess as cupcakes.

      Like

      1. evelyn yap says:

        thank you so much…

        Like

  8. Rachel says:

    in the ingredients you wrote 150 g of flour but in the directions you wrote 1/3 of flour so which is it ? im a bit confused

    Like

    1. oladybakes says:

      It means to add 1/3 at a time and repeat till all flour is used up.

      Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s