Zebra Tiramisu Soft Butter Cake

 

Ingredient

Method

A: 180g unsalted butter, room temp. 30g caster sugar 60g sour cream 6 B egg yolks 220g low protein flour 2 tsp baking powder 1 tsp baking soda  80g milk 1/2 tbsp vanilla essence flavour:  i) 25g cocoa powder+60g milk ii) 1tsp coffee powder+5g hot water    B: 6 B egg whites 140g caster sugar 1/4tsp cream of tartar

1. Use en electric mixer, cream the butter, salt and sugar with medium speed until pale and fluffy. 2. Add in vanilla and egg yolks gradually, one egg yolk at a time. Beat well after each addition. 3. Turn the speed to low, mix in half the flour until incorporated. Add in milk and sour cream and mix until well. Then mix in the balance flour. 4. Divide the batter into 3 equal portion. First portion mix well with cocoa mixture, second portion mix well with coffee mixture and last portion remain as plain batter. 5. In another bowl, beat the egg whites until bubble stage, add in sugar gradually and beat until stiff peak.  6. Divide the meringue into 3 equal portion. For first meringue, fold 1/3 of the meringue into the plain batter to lighten it. After that, fold into remaining meringue and mix until well combined. Repeat this step for another two portions. 7. Pour 3-4 tbsp plain batter into 8" round cake pan lined with baking paper on bottom, alternate with cocoa and coffee batter. Repeat til finished. 8. Bake in a preheated over at 180C about 55-60 minutes.