CAKE - Zebra Lines Cake Recipe

Ingredients

Ingredients A :
250 g cold egg whites
50 ml cold water
170 g caster sugar
1 1/2 tsp ovalette
2 egg yolks
200 g superfine flour (I use HK flour)
3/4 tsp double action baking powder
1 tsp vanilla extract
Ingredients B :
170 g butter (melted)
2 tbsp condensed milk (I used 4 tbsp milk)
Ingredients C :
1 1/2 tbsp chocolate emulco
2 tbsp cocoa powder
Ingredients D :
Some nibbed almonds

Preparation

Step 1

1. Preheat oven to 170 degrees
2. Line and grease 9″ Round Tin
3. Whisk Ingredients A at high speed until thick and fluffy.
4. Fold in Ingredients B and mix well.
5. Take out 1/3 of the batter and fold in Ingredients C.
6. Scoop 2 tbsp of plain batter into the centre of the tin. Top with 1 tbsp of chocolate batter. Do not level the batter and repeat until batter is finished.
7. Sprinkle some nibbed almonds on the top.
8. Bake for 40-45 mins.

Notes :
a. The batter rises pretty fair so fill the tin to slightly above the half mark.
b. Do try to include the nibbed almonds as it give an extra crunch to the cake.