I saw this beautiful Zebra butter cake in Sonia place and I know I going to bake it. I make Zebra cake before but not as lovely as hers. The key is controlling the amount of plain and cocoa batter used in the layers. The bottom 2-3 layers used more batter. It reduces gradually as you work toward the upper layers. Mine still has a lot of room to improve. Thanks to Sonia’s tips on the Zebra pattern technique.
Butter cake with egg separation yields a lighter texture. It definitely is worth the effort when knowing you are going to enjoy moist and soft pieces of butter cake 🙂
Adapted with slight modification from Sonia aka Nasi Lemak Lover
*makes an 8” or 7” round cake pan
Ingredients:
(A)
227g unsalted butter
70g sugar
1 teaspoon vanilla extract
5 egg yolks
(B)
190g cake flour
½ teaspoon baking powder
¼ teaspoon double-action baking powder
½ teaspoon salt
*Sift the above together and set aside.
4 tablespoons milk
(C)
5 egg whites
70g sugar
(D)
10g cocoa powder
2 tablespoons hot water
1½ tablespoons milk, to add with plain cake batter
Open the Next page to see how to make it
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