Aunty Young（安迪漾）: 斑马纹牛油蛋糕(Zebra Print Butter Cake)

牛油蛋糕是安哥的菜。

久不久，他会有所要求。

尝过Mrs Ng SK 牛油蛋糕的朋友，

一定会认同那蛋糕的湿润与浓郁的牛油香气吧？

因此，今天安迪依然换汤不换药。
来个双色牛油蛋糕，
只是把云石纹路换成斑马纹路。

然后烤模也从 8x8寸正方形，换成 8寸圆形。

斑马纹牛油蛋糕
一个8寸圆形烤盘

食谱参考：双色牛油蛋糕

材料料 (A):

蛋白（A级鸡蛋） 3个

细砂糖 50克

材料(B)
牛油 230克，室温软化

细砂糖 130克
蛋黄（A级鸡蛋) 3个
低筋面粉 200克，筛过
发粉 8克，筛过
牛奶 60毫升
香草荚 1条, 用刀子刮出香草籽 (或1茶匙香草精）
可可粉 18克 + 2汤匙牛奶，合成可可糊

做法:
1。将蛋白打至起泡后，分3次加入50g的幼糖打至接近硬性发泡。
2。将材料(B)的牛油和细砂糖用搅拌器打至松发，然后加入香草籽，稍微打一下。
3。逐粒加入蛋黄，拌匀后才加入第二粒。
4。将一半的面粉加入，以慢速搅拌均匀后，牛奶分两次慢慢加入，搅拌均匀，再将剩下的面粉加进去，搅拌均匀。
5。将1/3的面糊加入可可糊，拌匀成可可面糊；剩余的2/3保留原味。
6。蛋白霜分两次，个别轻轻的拌入2种面糊里，拌匀。
7。然后两色面糊以汤匙交替舀入已抹油和铺了纸的8寸圆形模子。
8。放入已预热的烤箱，以160°c烘50分钟或至熟。

温馨提醒：
~ 如果采用B级鸡蛋，需要换成4个（或包壳重量为200克）
~ 原食谱的蛋白霜打至硬性发泡，个人觉得“接近硬性发泡“和牛油蛋黄糊会比较容易混合，所以稍微减少了打蛋白的时间。过硬的蛋白霜不止难于混合，出来成品往往会爆脸哦。
~ 逐粒加入鸡蛋，拌匀后再加，会使面糊更为顺滑，出来成品，组织会较绵密。

Zebra Print Butter Cake
One 8 inch round baking pan.
Recipe adapted from ：Marble Butter Cake

Ingredients (A):

3 Egg White（Grade A）

50g Caster sugar

Ingredient (B)
230g Butter
130g Caster sugar

3 Egg yolk （Grade A)
200g Cake flour (sifted)
8g Baking powder (Sifted)
60ml Milk
1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
18g cocoa powder + 2Tbsp Milk, mix well to form cocoa mixture

Mehtod :

1. In a clean mixing bowl, whisk the egg whites until it turns foamy. Slowly and gradually, add the sugar (50g), whisking all the while. Whisk this until almost stiff peaks form.

2. In the bowl of a mixer, cream the butter and sugar until it turns light and fluffy. Add the egg yolks, one a time and beat it in before adding the next. Beat in the vanilla extract.

3. Fold in half the flour. Add the milk and mix. Add the remaining flour and fold until just incorporated.

4. Mix 1/3 of the batter with the cocoa mixture to form chocolate batter; the remaining 2/3 of the batter keep as original flavor.

5. Separately transfer the egg whites(meringue) into the 2 types of batter by 2 batches. Gently fold it until all the meringue have been incorporated.

6. Scoop in alternately the 2 types of batter into a lined and greased 8 inch round baking pan.

7. Bake at preheated oven 160°C for 50 minutes.

Tips：
~ If you are using Grade B's egg, then have to use 4 eggs ( total weigh including shell equal to 200g)
~ The original recipe noted the meringue is needed stiff peak. However base on my personal experience, the "almost stiff peak foam" will be easier to fold in the butter egg yolk batter.
~ Add the egg yolks, one a time and beat it in before adding the next is to ensure the incorporation of the batter, so that the end product will get fine and smooth texture.