Zebra Stripes Sponge Cake

Jenny Lim

Jeannie Tay

subheading: Ingredients:

6 egg yolks (large eggs)

60g corn oil

¼ tsp salt

40g castor sugar

50ml/g water

1 tsp vanilla extract

110g All Purpose Flour (can use cake flour)

25g corn starch

½ tsp Clabber Girl Double Acting baking powder (just use baking powder if you do not have this)

6 egg whites

80g castor sugar

¼ tsp cream of tartar

1 tablespoon cocoa powder, sifted

IMG_4969 IMG_4977

subheading: Method:

Line the bottom of an 8″ round baking pan and grease the side. Preheat oven to 160C lowest rack.

1. In a large bowl mix together yolks, oil, salt, 40g sugar, water and vanilla extract. Sift together both flours and baking powder and add into the mixture and mix until incorporated and smooth. Set aside.

2. Beat egg whites until foamy before adding the cream of tartar and continue to beat until fine foams. Gradually add the 80g sugar and beat until firm peaks.

3. Fold meringue into the yolk batter in 3 portions. Divide final batter into two portions. Add a tablespoon of cocoa powder into one portion and gently mix with spatula. Gently scoop both batters with a large ice scream scoop alternatively into baking pan to create zebra stripes. Tap gently to remove big bubbles after each layer. Use a skewer to create design on the top if desired.

4. I used the Elba Oven to steam bake with top/bottom no fan mode at 170C for 30 minutes for top to brown slightly then lower to 130C using bottom heat fan mode for another 40 minutes. The top cracked slightly so have to adjust temperature again.

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