Zebra Cake

I baked this Zebra Cake last Saturday, a day before the water rationing began in my neighborhood. Before leaving for work, I laid out my arsenal of baking tools on the dining table. The flour, sugar and cacao powder were all weighed and kept in containers. I also lined my baking pan in advance so that when I got home I could immediately spring into action. How's that for efficiency?

Did not get clean cuts as I did not chill the cake before slicing.

All I needed to do when I got home was to separate the eggs and melt the cream cheese. I think this is what I will do from now on when I work weekends. I was quite eager to re-attempt this cake because as you know, my first Zebra Cake did not turn out too well. 

In spite of securing with double layer of heavy duty foil, water seeped into the pan :(

I have not replaced my 8" springform pan yet and therefore had to take the risk of using a pan with a loose removable bottom. I had used this pan earlier to bake Cotton Soft Japanese Cheesecake and though the cake turned out a lot better than my previous attempts, the bottom of the cake was wet. This time, I made sure I wrapped the pan with two layers of heavy duty aluminum foil right up to the rim of the pan. And to secure the foil, I tied a piece of twine around it (very kiasu).

Poor layering. Inconsistent and messy looking.

Preparation of the batter was not too difficult and this time I managed to get almost equal amounts of the plain and chocolate batter. However, I did not do the layering that well. It was uneven. In fact my layering in my first attempt was a lot better.

My first attempt. The layering was a lot more consistent

When the cake got into the oven, it was fingers crossed that it would turn out better this time. The cake did not seem to rise and I think the removable pan dislodged itself due to the heat from the waterbath. I was hopeful that water would not seep into the pan. When I took the cake out of the oven, I almost fainted. So much water spilled out when I tilted the cake pan! Arrgh!!!

There wasn't much I could do except to flip the cake and then sit it on a plate lined with a thick layer of kitchen towels. It was really disappointing to have a cake with a soggy bottom. Other than that, the cake looked alright. The top was smooth and dry and there was minimal shrinkage.

I managed to salvage the cake and though the bottom may be on the soggy side but the rest of the cake was far from inedible. I should have chilled the cake before slicing to get clean cuts. But I did not want to wait. Another reason was because I was running to and from the TV while slicing the cake because Law and Order was on. LOL! As you can see, it was not well sliced. 

Some parts of the top got stuck to the plate when I flipped it, hence the pockmarked look.

This is a cake with incredibly soft and melt in your mouth texture and it is insanely delicious. I can eat half the cake in one sitting but of course I didn't. 

I consider this bake a near success and I hope to perfect it in the next attempt. Check out my previous slice below :

Flat and dense.

Major improvement huh? By the way, the next morning at Aeon, I got myself a brand new 8" springform pan. I really can't wait to bake my next cake!

Zebra Cake
Recipe source : Adapted from Cook With No Books

Ingredients : 

50g butter

250g cream cheese

120ml milk

140g fine granulated sugar

30g superfine flour (or ordinary cake flour)

20g cornflour
2 tablespoons cacoa powder mixed with 2 to 2.5 tablespoons hot water to form a runny paste

1/4 tsp cream of tartar

6 egg whites

6 egg yolks

Method :
1. Melt cream cheese, butter and milk over a double boiler.

2. Cool the mixture and fold in egg yolks, flour, cornflour and mix well. Strain mixture to remove lumps.

3. Add cream of tartar to the egg whites and whisk until foamy.  Gradually add sugar and continue to whisk until stiff peaks.

4. Take 1/3 of the egg white mixture and fold into the strained egg yolk mixture to lighten it.

5. Then add the egg yolk mixture into the egg white mixture and mix well. 
6. Divide batter into 2 equal portions.
7. Into one portion, add the cacoa paste and fold ro mix evenly.
8. Using two ladles, ladle the batter into the pan, alternating between the two batters until all the batter is used up.

6. Bake the cake in a water bath for 1 hour and 20 minutes at 140C.

7. When the cake is done, leave it in the oven for 15 minutes and thereafter leave the door ajar for 20 minutes.

8. Remove the cake from the oven and cool for 30 minutes before removing it from the pan and peeling off the baking paper.