I made this Zebra Butter Cake 3 times already. Yes, this is how much I love it.
Many years ago, when I tried to make zebra butter cake, it ended up becoming a 2 layer cake only, a butter cake layer and a chocolate cake layer. I forget which recipe I used, the batter must be too thin that the layering failed. Or I was just too bad at baking then, I didn't dare to post that up.
This time, I tried the very famous Mrs NgSK butter recipe, which uses the egg separation method. I hate butter cakes that turn out too dry and crumbly and fall over the place when you eat. This butter cake doesn't. It is very soft and fluffy!
My zebra cake turns out so much better than I expected. :)
The only 'troublesome' part about making this cake (for me) is I have to whisk them in 2 parts as I only have 1 mixer. If I whisk the egg yolk batter first, I have to thoroughly wash the mixer and beaters before whisking the egg whites. If I whisk the egg whites first, the egg whites will lose some volume and become watery after a while. If I want to make a marble version, I have to use a 3rd mixing bowl, means extra washing to do. Despite all the 'troubles', I still make them 3 times already within weeks. :)
Zebra Butter Cake (Mrs NgSK recipe)
Ingredients: (9 inch round pan or 2 6 inch round pans)
230g salted butter, softened at room temperature
4 egg yolks
1 tsp vanilla extract
200g self raising flour, sifted (I use 200g plain flour + 1.5tsp baking powder)
10g cocoa powder
4 egg whites
1. Line the base, grease the sides of the baking pan.
2. Cream butter and sugar until pale and fluffy. Add in vanilla extract and beat for a while.
3. Add in egg yolks one at a time and beat well after each addition.
4. Add in half the flour, followed by milk in 2 additions, then mix in balance flour.
5. Divide the mixture into 2 equal portions, add cocoa powder to one portion and mix well. Set both aside.
6. Beat egg whites until soft peaks, gradually add 50g sugar and beat until stiff.
7. Divide the egg whites into 2 portions. Add 1 portion to the original batter and 1 portion to the cocoa batter. (For each portion, add in egg whites in 2 separate additions, mix in half first, then fold in the rest.)
8. Using a tablespoon, scoop 1 tablespoon of the original batter into the centre of the pan. Then scoop 1 tablespoon of cocoa batter on top of the centre of the original batter. Alternate the 2 batters until done.
9. Bake at 180 deg C for 45 minutes (30 minutes for 6 inch pan) or until skewer comes out clean. Reduce the temperature if the top turns brown too fast or start to crack.
Recipe adapted from: Mrs NgSK's Butter Cake (by Wendyinkk)