Ann of http://www.anncoojournal.com/2014/03/baked-egg-cake.html?m=1
Esther of http://copycakekitchen.blogspot.sg/2014/03/zebra-cakebaked-ji-dan-gao.html?m=1
Thanks to all for the sharing. So, here's my first attempt, I followed Ann's recipe.
3 Egg whites
65g Icing sugar
3 Egg yolks
1 Whole Egg
50g Corn oil
65g Self raising flour
5g Cocoa powder + 1 tbsp hot water
In a mixing bowl, mix egg yolks and whole egg together with a hand whisk. Add in corn oil till combined.
Sieve in self raising flour and mix well, set aside.
Whisk the egg whites to bubbly at medium speed and add icing sugar into it in 3 batches and whisk to stiff peak.
Add one third of meringue to egg yolk mixture and fold well with a rubber spatula. Then pour all the egg mixture into the meringue at low speed and mix well.
Pour mixture into a 5 x 8 inch lined cake pan (or a 6 inch square cake pan) (I used a 7" round cake pan) leaving 2 tablespoon of plain mixture and mix with the cocoa paste. Drizzle the cocoa mixture on top of the plain batter and use a skewer to draw lines or create your own pattern.
Bake in preheated oven at 170°C for 35 minutes. (I covered a piece of loose foil over the pan in the last 10 mins into baking to avoid cake top being burnt too much)
Overturn the cake immediately once cake is out of the oven. Leave to cool before cutting into slices.
|Out from the oven|
|Invert the cake on to rack for cooling|
Here were the reactions from my teens when they saw the cake :Girl "mom, you baked marble cake?"
Boy "the pattern looks nice, marble cake?"
Nope ! It's Baked Egg Cake !
Once cooled completely, I sliced the cake and so glad to see the soft and spongy appearance of each piece. I liked the soft fluffy texture, quite light as no butter in the recipe and enjoyed few slices at one serving. Of course with a cup of hot coffee! Enjoy!