Zebra Butter Cake, Not

Haiz..... Instead of nice zebra stripes, this cake came out with designs like what Picasso would have made if he baked. Bah! It was not easy to dollop the batter because it is not light like Japanese Cheesecake batter.

But still, the marbled designs turned out quite alright, eh? This is my favorite butter cake recipe, the well known Mrs SK Ng butter cake.

Knowing how fluffy and moist the cake turns out, I had no qualms separating 5 eggs on a hot busy Saturday afternoon.

It was well worth the effort. This Marbled Butter Cake is fragrant, not too sweet and very tasty. 

Marbled Butter Cake
Recipe Source : From previous post here

Mixture A :

250g butter at room temperature

80g caster sugar

1 teaspoon vanilla extract 

5 egg yolks

2 tablespoons milk

200g self raising flour (sifted)

Mixture B :

5 egg whites

80g caster sugar

Cocoa Paste :
2 tablespoons cocoa powder
2 tablespoons or more hot water (put in bit by bit and add as required)

Method :

1. To make cocoa paste, mix cocoa powder with hot water to form a smooth paste and set aside.
2. Cream butter and sugar until light and fluffy. Add vanilla essence.

3. Add egg yolks one at a time and mix well.

4. Add flour in three additions. In the first addition, add 1 tablespoon of milk. Mix on low speed until just incorporated. In the next addition, add in second tablespoon of milk and mix. Then add in last addition of flour. Do not over mix.

5. In another bowl, whisk egg whites and gradually add sugar. Whisk until stiff peaks.

6. Fold in 1/3 of egg whites into the butter mixture. Mix well and fold in the remaining egg whites.
7. Divide the batter into two portions.
8. To one portion, add the cocoa paste and mix until well incorporated.
9. Alternate dollops of the batter into cake tin until all batter has been used up.
10. Use a butter knife to swirl the batter to create marbling pattern.
11. Tap baking pan on work surface a few time to release air bubbles and to level the batter.

12. Bake in 8" lined round pan at 160C for 50 minutes.

Note : I buttered the cake pan and dusted flour all around. And I lined only the bottom part of the pan. I kept the pan in the fridge while preparing the batter.