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Posts Tagged ‘zebra

Preparation time: 10 minutes
Cooking time: 40 minutes
Makes one 9-inch (23 cm) cake

INGREDIENTS

4 large eggs, at room temperature
1 cup (8 oz / 250 g) granulated sugar
1 cup (8 fl oz / 250 ml) milk, at room temperature
1 cup (8 fl oz / 250 ml) oil (corn, vegetable or canola is fine)
1/3 teaspoon vanilla powder
2 cups (10 oz / 300 g) all-purpose flour
1 tablespoon (equals 3 teaspoons) baking powder (if not available, substitute with 1 teaspoon baking soda)
2 tablespoons dark cocoa powder (make sure it is not very bitter) such as Dutch-processed (A word of caution: Sometimes I use Hershey’s natural unsweetened cocoa, but since it is BITTER it takes away from the sweetness of the cake, so it may not be your best choice if you want a sweeter cake)
Also Remember! Dark zebra patterns won’t stand out with light cocoa powder)

You’ll also need: mixing bowls, electric mixer or wire whisk, 9 inch (23 cm) non-stick round cake pan.

1. In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color

2. Add milk and oil, and continue beating until well blended.

3. In a separate bowl, combine and mix flour, vanilla powder and baking powder. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. DO NOT OVERBEAT to prevent air pockets from forming in the batter.
4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.

5. Preheat the oven to 350˚F (180˚C).

6. Lightly grease the pan with oil. If you don’t have non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper).

7. The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. IMPORTANT! Do not stop and wait until the previous batter spreads – KEEP GOING! Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. The pictures below will guide you through.
8. Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool. You can sprinkle the top of the cake with some powdered (confectioner’s) sugar or leave it plain.
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Ingredients:

10 egg white (about 360 gm.) – cold
2 egg yolks
220 gm. castor sugar
250 gm. Hong Kong flour/Superfine Flour (Softasilk flour is the best for this cake)
1/2 tsp. baking powder
1 Tbsp. Ovalette (emulsifier)
1 Tbsp. Condense milk
7 ozs. melted butter (about 210 – 220 gm. melted butter)
1 tsp. Butter Oil
15 gm. cocoa powder + 1 tsp. of Instant coffee powder
1 – 2 tsp. of chocolate emulco (colur depends on your cocoa powder)
150 gm. chopped walnuts

Method:

(1) Beat egg white, egg yolk, sugar, flour, ovalette and baking powder together at
high speed until it’s fluffy and almost double in volume.

(2) Pour in condense milk , mix for awhile and then pour in the melted butter. Do
not beat too long, just let it mix till even and then stop the machine.

(3) Prepare a 10″ round baking tin, lined with greaseproof papaer.

(4) Divide the cake batter into 2 portions. Add cocoa powder and nescafe mixture
into one portion and if the colour is not dark enough, add in some chocolate
emulco. Add Butter oil into the other plain portion.

(5) Scoop the batter alternately into the prepared tin and sprinkle
chopped walnuts on every alternate layer. (Use a ladle to scoop the
batter).

(6) Sprinkle some chopped walnuts or slice amonds on top of the cake and bake at
180C for 60 mins.

(7) Cool on wire rack.
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