RECIPE OF ZEBRA SPONGE CAKE (6 Inch Cake Pan) 斑马海绵蛋糕食谱

Ingredients

• 3 large egg yolks

• 2 Tablespoon of Sugar

• 4 Tablespoon of  Corn Oil

• 4 Tablespoon of Milk

• 1 Teaspoon of  Vanilla Extract

• 6 Tablespoon of Sieved Cake Flour

Meringue

• 3 Egg Whites

• Some Lemon Juice

• 4 Tablespoon of Sugar

• 1 Tablespoon of Sieved Cocoa Powder

Method:

1. Preheat oven @ 150C.
2. In a bowl, mix egg yolks, sugar, corn oil, vanilla and milk, Sift in the cake flour and whisk until smooth.
3. In a separate bowl, beat egg whites until foamy then add lemon juice and sugar, until meringue reach stiff peaks, the peak stands straight up when the beaters are lifted from the mixture about 3-5 minutes.
4. Fold cake batter into a whites, and mix until incorporated.
5. Pour half of the batter into a separate bowl, and add the cocoa powder, mix until well combined. Spoon 3 tablespoons of the plain batter into the centre of the 6-inch cake pan. then add two tablespoons of the cocoa batter on top and repeat until all batter has been used.
6. Use a large baking pan for a cold water bath and bake for 60 minutes.
• 150 C for 12 Minutes
• 130 C for 48 Minutes
7. Once cooked, leave to cool 15 minutes, until the oven temperature reached 50ºC, which can cause your cake to collapse. Dropping the cake pan from high once to prevent the cake to shrink too much during cooling. 

Recipe Credits to: http://www.josephinerecipes.co.uk/

Note:
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