Zebra Coffee Butter Cake

                                        

Ingredient

Method

A: 100g unsalted butter, room temp. 40g caster sugar 60g sour cream 30g condensed milk  5A egg yolks 200g low protein flour 2 tsp baking powder 1 tsp baking soda 140g milk  1tbsp vanilla extract  Flavor: 2-3tbsp coffee powder 20g hot water  10g LP flour    B: 5A egg whites 100g caster sugar 1/4tsp cream of tartar

1. Use an electric mixer, cream the butter and sugar with medium speed until pale and fluffy. 2. Add in  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 flours. Divide into two equal portions. First portion mix with coffee flavor and the other portion remain as plain batter. Set aside 4. In another bowl, beat the egg whites until bubble stage, add in sugar gradually and beat until stiff peak. 5. Fold 1/3 of the meringue into the batter to lighten it. After that, fold into remaining meringue and mix until well combined.. 6. Divide the meringue into 2 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 coffee portions. 7. Pour 3-4 tbsp plain batter into 7-8" round cake pan lined with baking paper on bottom, alternate with plain and coffee batter. Repeat til finished. 8. Bake in a preheated over at 180C about  60-80 minutes.