I've made this Zebra stripe cake a few times.....simply love the zebra stripe patterns.
Zebra Sponge Cake 斑马海绵蛋糕 (Round Pan 18cm or 15cm)
4 Egg Yolk
35g Oil
50g Milk
50g Cake Flour
1/2tsp Vanilla Paste
1 Tbsp Cocoa Powder
4 Egg Whites
40g Sugar
1/2tsp Lemon Juice
Preheat Oven to 160c
Bake for 60-70mins with (Water bath method)
1. Slightly whisk egg yolks and add in oil & milk and mix well.
2. Add in sifted flour & salt into the batter, mix well.
3. Add in vanilla essence and mix well. Set aside.
4. Beat egg whites until frothy then add in lemon juice and beat it till foamy, add in sugar gradually and beat it till firm peaks.
5. Fold meringue into the egg mixtures in three portions.
Divide the batter into two portions. Add sifted cocoa powder into one portion of batter.
6. Scoop alternatively into a lined pan.
7.Tab the pan to remove air bubbles.
8. Pour hot water into larger pan.
9. Bake in the bottom third rack at 160°C for70 minutes.
10. Once it done, remove from oven and let it cool completely. Remove the baking papper. Enjoy the cake!
Sauce from: Epipastry
Happy Baking!
1. Slightly whisk egg yolks and add in oil & milk and mix well.
2. Add in sifted flour & salt into the batter, mix well.
3. Add in vanilla essence and mix well. Set aside.
4. Beat egg whites until frothy then add in lemon juice and beat it till foamy, add in sugar gradually and beat it till firm peaks.
5. Fold meringue into the egg mixtures in three portions.
Divide the batter into two portions. Add sifted cocoa powder into one portion of batter.
6. Scoop alternatively into a lined pan.
7.Tab the pan to remove air bubbles.
8. Pour hot water into larger pan.
9. Bake in the bottom third rack at 160°C for70 minutes.
10. Once it done, remove from oven and let it cool completely. Remove the baking papper. Enjoy the cake!
Sauce from: Epipastry
Happy Baking!
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