Monday, 16 June 2025

Coffee Zebra Butter Cake

 



IngredientMethod
A:
80g butter
40g caster sugar
6B egg yolks
115g low protein flour
20g corn flour
1 tsp baking soda
1 tsp baking powder
90g warm milk
10g coffee powder+5g hot water 
 
Flavor
15g cocoa powder+25g milk 

B:
6B egg whites
80g 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 mix until well. Then mix in the balance flours. Divide the batter into two equal portions. First portion mix with cocoa 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. Divide into two equal portions.
5. Fold 1/3 of the first portion of meringue into the cocoa batter to lighten it. After that, fold into remaining meringue and mix until well combined. Repeat for plain batter.
6. Pour batter into 7/8" cake pan lined with baking paper on bottom.
7. Bake in a preheated over at 180C about 55-60 minutes.

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