Friday, November 1, 2013

Zebra Butter cake

This post is sponsored by LIV butter. Try a Liv butter today!

Zebra Butter Cake 

(Recipe adapted from Vivian Pang Kitchen

227g Liv unsalted butter
70g sugar
1 tsp vanilla extract
5 egg yolks

190g plain flour
1 tsp baking powder
½ tsp salt 
*Sift together & set aside
4 Tbsp milk

5 egg whites
70g sugar

10g cocoa powder 
2 Tbsp hot water

1½ Tbsp milk, to add with plain cake batter

1. Mix cocoa powder & hot water, set aside. Place the butter, sugar & vanilla in the bowl of an electric mixer & beat until light & creamy.

2. Add the egg yolks, one at a time, beating well after each addition. Add the sifted flour & beat well to combine. Fold through the milk & combine well.

3. Beat egg whites in a clean large bowl until soft foam. Gradually add in sugar & beat till soft peak.

4. Take one portion of the egg white mixture & mix well with egg yolk mixture till combine. Slowly fold in the balance egg white with a spatula till well combine.

5. Divide cake batter into 2 portions. Add in cocoa mixture in one of the cake batter & 1½ Tbsp milk into plain batter.

7. Using a small soup ladle, scoop 3 of plain batter into center of cake pan. Then, scoop 3 of chocolate batter onto the center of the plain batter. Use the back of the ladle, smooth out the batter a bit. Continue to scoop another 3 plain & chocolate batter, then reduce to 2 scoops and continue layering and reduce till 1 scoop towards at the end. The circles become smaller & smaller as you working with the batter. Lightly tap on worktop to remove air bubbles. 

8. Bake in a preheated oven at 150C for 30mins then 160C for 20mins.

No comments:

Post a Comment