Zebra Butter Cake

My first time baking butter cake. It's quite surprisingly different from the usual chiffon cake batter. It's not spongy and airy but really dense and heavy batter.

I tried making the zebra pattern for this. Ha - turned out pretty well. Also, instead of using margarine (Buttercup - argh), I used Golden Churn. Though it's double the price of Buttercup, it tastes a lot better. By the way, I am not a fan of butter cake, except chocolate butter cake. Hehe -

Zebra Butter Cake

Size: 7 inches round tin 

INGREDIENTS

250g butter 

80g sugar 

4 egg yolks

2 tablespoon of milk liquid

200g cake flour + 1/2 teaspoon of baking powder + 1/2 teaspoon of baking soda

4 egg whites

60g sugar

cream of tartar/vinegar

3 tablespoons of cocoa powder + sufficient water to form a thick paste 

STEPS

1. Cream butter and sugar until fluffy. 
2. Lower the speed of the electric mixer to add in egg yolk one by one. 
3. Add milk into the egg yolk batter and mix well. 
4. Add in flour 1/3 at a time and mix well before the next addition.
5. Divide the egg yolk batter into half. One is added with the cocoa paste and the other is left aside.
6. Whip egg whites until huge bubbles are formed. Add in cream of tartar. Continue whipping by adding 1/3 of sugar at a time until stiff peak.
7. Divide the egg white batter into half. One is for the cocoa egg yolk batter and the other one is for the original egg yolk batter. 
8. Using scoop and fold method, mix both egg white and egg yolk batter for both original and cocoa flavour.
9. Line the baking tin with a round baking paper at the bottom. Pour three Chinese spoons of cocoa batter into the tin and followed up by three Chinese spoons of original batter. Do this until you finish filling the tin with all the batter. 
10. Give the cake batter a few good knocks on the table before putting it into the oven. 
11. Bake in a preheated oven with 140 degree Celsius for 55 minutes till cooked. 
12. Cool the cake on the rack for 5 minutes and remove the mold and baking paper.