You are here:Home » Baked Cakes » Egg White Zebra Cake

Egg White Zebra Cake





Ingredients: 
350g Cold Egg Whites (store in fridge before use)
2 Egg yolks
180g Sugar
30g Cold water
250g Plain flour
1 tsp Baking powder
1 tbsp SP or ovalette

200g Melted butter with 1/2 tsp vanilla powder

75g Almond powder

Method:
  • Prepare a 8" square lined cake tin.
  • Whisk cold egg whites, egg yolks, cold water, sugar, SP, plain flour and baking powder at high speed till thick.
  • Lastly add in melted butter and mix well.
  • Use spatula to fold in almond powder.
  • Separate 1/4 of the batter into one bowl, add 3 tsp chocolate emulco, 3 tsp chocolate paste and 2 tsp mocca paste or coffee paste and mix well.
  • Scoop 5 heaped tbsp of plain batter into the middle of the baking tin. Then scoop 3 tbsp of chocolate batter and add it in the center on top of the plain batter.
  • Continue alternating the batters until you finish them. Then using a skewer or bamboo stick, draw lines outwards and inwards from the center of the cake to make feather pattern.
  • Bake at pre-heated oven at 170C for about 45 mins.
  • Remove cake from cake tin after it is baked and allow to cool on wire rack before slicing.


Featured on Baking is Hot
Kitchen note: Same recipe used in Swirl cake (here)

34 comments:

Welcome to my humble blog and thank you for taking your time to comment. I love to hear from you.
Please identify yourself if you are under Anonymous so I know how to address you :)
Please DO NOT SPAM - it will be immediately removed upon our review.

  1. The cake is really 'Zebra'.. so beautiful..^0^

    ReplyDelete
  2. Wow, the zebra effect is very nice.

    The choc circle on top, did u pipe it? Or just alternate the white and choc batter?

    I also use SP to make cake, I tot I should use room temp eggs, so every time I take out eggs from fridge in advance. Next time I can just use cold eggs instead.

    ReplyDelete
  3. Just use alternate white and choc batter, method same as your tri-colour cake. After finishing adding the batter you will get my pic 1 and use a skewer to draw the line as my pic 2.
    I always use cold eggs for sponge cake.

    ReplyDelete
  4. Anncoo,

    I can't draw so nicely like urs, super nice. .

    ReplyDelete
  5. This looks like a work of art. I have a special pan to bake a black and white checker board cake which is fun to slice and see everyones reaction to the pattern. This would make a fun gift for someone's birthday. The fountain on my blog today is from the Atlanta Botanical Gardens in Atlanta, Georgia. If you click on the photo you can see how the water was blowing with the wind.
    Joyce

    ReplyDelete
  6. 斑纹好美哦~应该也魂好粗~~^^

    ReplyDelete
  7. 谢谢你的赞美,有机会请你吃哦.:)

    ReplyDelete
  8. This looks really gorgeous.I bet it taste delish too..

    ReplyDelete
  9. Hi Peachkins,

    Thank you for your compliment.

    ReplyDelete
  10. I love how you've taken this one step furthur with the spiderweb look :D Looks great :D

    ReplyDelete
  11. How come your cakes can all come out so perfect on top with no crack?
    Do you steam bake all of them?
    I wonder what happens when you steam bake cakes when they didn't ask to.
    Maybe a longer cooking time?

    ReplyDelete
  12. I baked this cake and not steam-bake. Put the cake at lower rack of the oven and don't bake at high temperature. I remember I had once baked at 180C, the cake becomes dry and abit crack on it.
    I only steam bake most of my cheesecakes. I think is not quite suitable to steam bake quite a big cake. Maybe can put into smaller mould.

    ReplyDelete
  13. Hi Anncoo,好漂亮斑马蛋糕,我马上就想做了哈哈!也很感谢你的无私和大家分享了那么多好吃的食谱。想问下你哦,SP 或 ovalette是什么作用呢?如果不加可以吗?还有你的plain flour和鸡蛋一起打,这样打的话粉会打出筋吗?不好意思,我那么问题,谢谢你啊:)

    ReplyDelete
  14. Hi你好!谢谢光临。
    SP 或 ovalette 是叫蛋糕乳化剂,它的功能是帮助面糊在几分钟内容易大发。不会打出筋但是放了SP 和面糊大发之后,就不能过度的继续的打,要不然蛋糕就发不起来。
    要记得~先把重的才料放在mixing bowl里,就是跟我的method一样。
    不放也可以,烘出来的蛋糕就没那么松软。

    下面的网络可以让你了解多一点SP.
    http://old.blog.edu.cn/user1/10171/archives/2005/93836.shtml

    希望下次你能够留下名字。

    ReplyDelete
  15. 我怎么会现在才看到这么美的斑马纹蛋糕...很美咧!

    ReplyDelete
  16. 温馨小屋:谢谢哦!这个蛋糕满健康的,因为用很多蛋白,真的很好吃。要不要试试看?

    ReplyDelete
  17. 要!食谱我已经copy了!找个机会会试一试!

    ReplyDelete
  18. 希望很快看到你的作品。

    ReplyDelete
  19. Hi Anncoo,
    WoW! This swirl cake looks really beautiful - combination of the brown/ white layers accentuates the swirls in this swirl shaped bundt cake tin.I liked it so much tht i immediately ordered the same bundt cake tin online! Hopefully can bake one half as pretty as urs!:)
    Can u please advise type of almond powder used in above recipe -
    1)is ground almonds or
    2)almond powder in tin?

    Susanna, Perth

    ReplyDelete
  20. Hi Susanna, Welcome to my site. We used to call ground almonds as almond powder here. So this is ground almonds.
    Happy Baking!

    ReplyDelete
  21. hi Anncoo,

    Thks for super quick reply!:)

    Just realised tht this comment should rightfully be posted under ur Swirl cake recipe. Was reading both recipes the same time.

    Susanna, Perth

    ReplyDelete
  22. This is the first time I've seen a zebra cake - incredible! Thank you for sharing this beautiful creation. :)

    ReplyDelete
  23. Thank you Patty for the linked ;))

    ReplyDelete
  24. Hi,
    Please tell me estimate of how many egg whites is 350g? thanks.
    Your cake looks so lovely and inspiring. Gonna make it really soon and let you know how it turns out. Thanks for sharing.
    Jupes

    ReplyDelete
  25. Hi Jupes,

    About 7 egg whites, depend on the size of the eggs. Actually it's quite alright if you have slightly more than 350g~no problem.

    ReplyDelete
  26. Hi Anchoo,

    Love the zebra effect. This is basically a marble cake rite?

    Anyway, do I have to whip the egg whites till it has attain a certain volue before adding the rest of the ingredients like, egg yolk and flour

    tks in adv :)

    ReplyDelete
  27. Hi Anonymous,
    Thank you! Yes you can create the pattern in marble form.
    Just put everything in except the melted butter, just like the way you beat up the sponge cake.

    ReplyDelete
  28. This really looks amazing. I'm not sure I'd be able to make it look this nice though!

    ReplyDelete
  29. Hi,

    could i know if all the ingredients are added in all at one time, or one after anotr?

    I have tried baking this cake before, but turned out to be dry. Not sure if my squences of beating it is wrong?

    lastly , the mixing of butter into the batter is by spatula or I can use the electric mixer to do the job?

    thank you for your help

    Christine

    ReplyDelete
  30. @christine
    Put all the ingredients into the mixing bowl (eggs to be put in first..according to my recipe), exactly like beating the sponge cake.
    Lastly lower the speed and slowly add in the butter, mix well. Then use spatula to mix in the ground almond.
    When you said dry, it might be your temperature too high, you may reduce the temperature a little.

    ReplyDelete
  31. Hi there friends, its enormous paragraph about tutoringand fully defined,
    keep it up all the time.

    my web-site :: vietnam travel

    ReplyDelete