Zebra Cake 2.0
To be honest, there's nothing wrong with the previous zebra cake recipe. It is a delicious dense cake. But that's also the problem. With denser cake like this, I find that I can only eat one slice at one seating and that's just not ideal for someone greedy like me.
I don't know about you, but I find greed to be a great source of inspiration and motivation. So after playing about with the recipe and experimenting... a total of five cakes; Mom and I, we came up with the recipe which will give you a moister and lighter cake. Using my mom's own recipe for zebra cake, I updated the flavour a little bit. I was a bit skeptical when I first read the recipe, but who am I to question my mother, who was a pastry chef.
The base for the cake batter is basically a meringue, with ovalette added to the egg whites. Ovalette is a gel type stabiliser which gives extra volume and stiffness to the egg whites. But if you can't find it, cream of tartar can be substituted. To the meringue, the rest of the ingredients are then added.
To create the distinctive zebra stripes pattern inside the cake, I've given up using piping bags. Patience is virtue I just don't possess. I use soup ladles which is much quicker and it works just fine!
And one last note, the cake isn't too sweet which I like, but do add more sugar if you want it sweeter.
For the recipe, please visit my other blog, Me, My Food and I at http://michaeltoa.blogspot.com/2013/04/ … ke-20.html