Rainbow Zebra Cake

You don’t need to serve this cake with anything (like icing, buttercream, ganache, fondant) because it is good as is and is too pretty to be “hidden” 😉 – Well unless you would want to make a “hidden surprise” cake though 🙂

Since there is a rainbow themed contest on instructables.com, I will be sending in this recipe 😀

400 ml egg whites

175 g sugar

175 g flour

25 g cornstarch

200 g margarine/butter, melted and cooled at room temperature

1 tsp cake emulsifier (without works too, but with cake would be fluffier and lighter)

food colors – liquid or gel

Parchment paper to cover a 9 inch round pan (you can make two cakes if you’d like – should you want to cover the cake with buttercream etc)

In a bowl, mix flour, sugar and emulsifier

Beat egg whites until fluffy

Beat in sugar a little at a time until thicken

Fold in flour mixture to combine, then fold in melted cooled margarine

Divide batter into bowls and mix them with food colors

Drop by spoonful on baking pan, alternating between colors

Bake at preheated 350 F for 35 minutes (or until knife inserted in center comes out clean)

Cool on rack, slice and serve

NOTE: if your emulsifier is powder, mix it with flour. If using paste-like emulsifier, beat it along egg whites

Enjoy 🙂

Rainbow Zebra Cake

Double the recipe to make tall layer cake

Equipment

  • Parchment paper to cover a 9 inch round pan

Ingredients

  • 400 ml egg whites
  • 175 g sugar
  • 175 g flour
  • 25 g cornstarch
  • 200 g margarine/butter melted and cooled at room temperature
  • 1 tsp cake emulsifier without works too, but with cake would be fluffier and lighter
  • food colors – liquid or gel

Instructions

  • In a bowl, mix flour, sugar and emulsifier
  • Beat egg whites until fluffy
  • Beat in sugar a little at a time until thicken
  • Fold in flour mixture to combine, then fold in melted cooled margarine
  • Divide batter into bowls and mix them with food colors
  • Drop by spoonful on baking pan, alternating between colors
  • Bake at preheated 350 F for 35 minutes (or until knife inserted in center comes out clean)
  • Cool on rack, slice and serve
  • Enjoy 🙂

Notes

NOTE: if your emulsifier is powder, mix it with flour. If using paste-like emulsifier, beat it along egg whites
Advertisements

Leave a Reply

Your email address will not be published. Required fields are marked *