Tuesday, April 10, 2012

A Flop 'Zebra' Cake

This is what I attempted with the balanced egg whites after making the cream brulee!! This cake uses large amount of whites : 10 egg whites to 2 egg yolks but I halved the recipe, just nice to clear my egg whites :D

Alas but my skills not up to par hahaha, cannot get a proper 'zebra' look, but the cake texture did not fail me! very light and moist tasty cake :D






Recipe adapted from Yochana's Cake Delight
Ingredients (I halved the recipe, for original recipe please refer to the link above)
  • 5 cold egg whites (160gm)
  • 1 egg yolk
  • 110 castor sugar
  • 125gm cake flour
  • 1/4 tsp baking powder
  • 1/2 tbsp Ovalette
  • 1/2 tbsp condense milk
  • 110gm melted butter
  • 1 tsp vanilla paste
  • 10gm cocoa powder
  • 70gm almonds nibs
Method
  1. Beat egg white, egg yolk, sugar, flour, ovalette and baking powder together a high speed until it's fluffy and almost double in volume.
  2. Pour in condense milk , mix for awhile and then pour in the melted butter and beat lightly until combine.
  3. Divide the cake batter into 2 portions. Add cocoa powder into one portion. Add vanilla paste into the other plain portion.
  4. Scoop the batter (a tbsp) alternately into the lined pan (6" round or 9" loaf pan) and sprinkle almonds nibs on every alternate layer.
  5. Sprinkle some almond nibs on top of the cake and bake at 160 deg cel for 35mins.

2 comments:

lena said...

though it's not a totally zebra design, you created a pattern on its own. i'm still keeping the egg whites.

Vivian Pang said...

Like your 1st photo. Is a great way of finish whites for other yummy bakes :)

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