Zebra Sponge Cake

Ingredient

Method

A: 80g veg oil 30g caster sugar 5A egg yolks 135g low protein flour 1 tsp baking powder 100g milk 1tbsp vanilla essence flavor:  i) 20g cocoa powder+40g water  ii) 1/2 tbsp coffee powde+10g hot water    B: 5A egg whites 70g caster sugar 1tsp cream of tartar

1. Preheat oven to 180C, top and bottom heat. 2. Beat the egg yolks and sugar until light. Mix the veg oil and milk until blended. Pour the flours and stir until well combined. 3. Divide batter into two equal portions, 1st portion mix with flavor A and another portion mix with flavor B. Set aside. 4. Whisk the egg whites until bubble stage, gradually add in sugar and continue beat until stiff but not dry. 5. Divide the meringue into 2 equal portion. For first meringue, fold 1/3 of the meringue into the cocoa batter to lighten it. After that, fold into remaining meringue and mix until well combined. Repeat this step for another portions. 6. Pour 3-4 tbsp coffee batter into 8" round cake pan lined with baking paper on bottom, alternate with cocoa batter. Repeat until finish. Tap pan on the counter to remove air bubbles. 7. Smooth the top of batter by using spatula, to remove any remaining bubbles. 8. Bake in preheated over for 40-45 minutes or until top is evenly browned. 9. Remove pan from over and get ready to use "drop treatment" by dropped it from a one foot height onto the counter to release pressure and to prevent shrinkage. 10. Cool completely and remove from pan.