The first “animal” print cake I’ve made. 🙂 Not very successful in terms of the zebra print but the making was fun! I was impatient near to the end and miscalculated the amount of batter, resulting in a more chocolaty center.
I chose a great marble cake recipe spotted from Life is Great. Her pictures are gorgeous! It was an old recipe obtained from a Malay auntie. One look at the texture and you know the recipe is a good one!
I reduced the sugar slightly and changed a bit of the method.
- 8 large eggs, separated
- 245 grams castor sugar, separated
- 340 grams unsalted butter, softened but cool
- 255 grams all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons vanilla extract
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
- Line and grease an 8 x 3 inch round pan. Preheat oven to 160 C (fan mode).
- Sift flour, baking powder and salt into a bowl. Set aside.
- In the mixing bowl of a stand mixer, beat butter until fluffy.
- Whilst the butter is getting to fluffy, in a medium bowl, using a hand mixer, beat egg yolks with 235 grams of castor sugar until light and creamy. Add in vanilla extract and beat for 5 seconds to combine.
- Gradually add egg mixture to the butter mixture and mix until combined. Set aside. If you’re lucky enough to have another mixing bowl for the stand mixer, good for you! If not, scrape out the egg yolk butter batter carefully into a large bowl and set aside. Wash the mixing bowl and make sure no trace of grease remains.
- Beat egg whites until frothy, add in remaining 10 grams of sugar and beat until soft peaks form.
- Add 1/3 of the meringue to the egg yolk mixture and mix well.
- Add remaining meringue in 2 batches to the egg yolk mixture and fold it in gently.
- Gently fold in dry ingredients from step 2 in 2 batches.
- Weigh batter and divide into 2 or whatever portion you fancy.
- In 1 portion, sift in cocoa powder and fold in until combined.
- Add 3-4 tablespoons of plain batter in the center of the pan.
- Add 3-4 tablespoons of cocoa batter on top of the plain batter, in the center.
- Repeat steps 12 & 13 about 4 times. As you add in batter, you can very gently rap the pan to distribute the batter faster.
- Add in 2 tablespoons of each type of batter alternately.
- Repeat step 15 about 3-4 times
- Add in 1 tablespoon of each type of batter alternately until batter is finished.
- Rap pan on the counter a few times to get rid of air bubbles.
- Bake for 40-55 minutes (see below *) or until a skewer in the center of the cake comes out clean.
Note: Step 12-17 is based on a 50% plain, 50% cocoa batter and is an approximation. Please adjust accordingly if you change the percentage of plain versus cocoa batter.
*Do check if the cake is cooked fully by using a skewer or toothpick in the center of the cake. At 55 minutes, my cake was not yet fully cooked. The center was still gooey. So don’t ruin all that effort to save a few holes on the top of the cake. My estimation is, using fan mode, the cake should bake for at least 70-75 minutes. Start checking from 50 minutes on, every 10 minutes, and if the top gets too brown, cover with aluminum foil.
The texture of the cake is moist and one bite sends you to a “butter-high”! The cake also does not crack. This is a great butter cake to have in your collection of recipes. Simple, easy and delicious!