Saturday, July 13, 2013

Recipe: Cottony zebra cake

After my previous unsuccessful attempt at zebra cake, I finally redeemed myself with this cottony cake version of zebra cake! :D 

5 egg yolks
2 tbsp corn oil
80 ml milk
65 gm cake flour  - sifted - set aside
1/2 tsp salt
2 tbsp cocoa powder dissolve in 3 tbsp hot water
5 egg whites
3 tbsp sugar
1/4 tsp cream of tartar

1. Line base of a 9" square tin with grease proof paper.   

2. Preheat oven to 170 degrees C. Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.  

3. Whisk egg yolks until creamy then gradually drizzle in the corn oil, salt and followed by milk [continue whisking while you add ingredients]. Whisk until well combined.

4. Fold in sifted flour and stir until batter is smooth. Set aside.

5. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  Beat until soft peaks then gradually add in the sugar and whisk until stiff peaks formed.  

6. Fold in 1/3 of the meringue into the egg yolk mixture until combined. Then fold in the rest of the meringue lightly in two portions until well combined.  Remove 1/2 of the cake batter to another bowl.  Add in the cocoa mixture, mix well.

7. Scoop the 2 batters alternately to create the zebra effect of the cake into prepared cake tin. Shake the pan lightly and the batter will spread out itself.  Tap baking tray on work surface a few times to release trapped air bubbles before baking. 

8. Place it over the baking rack to steam bake cake in a preheated oven at 170 degrees C for 50 minutes [by then the water bath would have dried up].  

9. Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking].   

10. Remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards].  The cake may shrink a little when cooled because of less flour used [low gluten cake]

I baked mine in 2 round tins this time round. :)

Light, soft and fluffy zebra cakes! :')

Don't you just love guilt-free cakes? <3 

ps: ask me if you have any questions! :) 



  1. Good Lirong, 5 eggs with 2 tbsp (30 ml) oil, rather a guilt free cake for me to attempt if I wanna bake zebra cake in future.

    As I had always mentioned, egg provides more nutrients compare to oil. Hence, cake recipes that stated no eggs involved, however, oil was involved - some as much as 50 ml, in my opinion, is not healthy version.

    Thanks for sharing your chiffon zebra recipe.

    Priscilla Poh

    1. Thank you Priscilla! Glad that you like the recipe! Yes, I agree with you, a healthier choice cake should be focusing on reducing the amount of sugar and oil and not just the egg component. :)