Friday 17 April 2015

Zebra Yoga Cotton Cake 斑马瑜伽棉花蛋糕(中英食谱教程)

Last Friday, I posted my first attempt of the Yoga Cotton Cake, the response was so good and many people are interested to bake this soft, moist and flexible cake. In fact, I have received more than one thousand Facebook private messages and questions regarding this cake. It was certainly not easy going through every single messages and I must admit that I 'see till I blur blur'...haha! My apologies if I have missed out any of your questions and seek your understanding. 


Here is my first attempt.

Two days ago, my son came home from school and asked me to bake this cake again as he really likes it and missed eating it. As I have ran out of condensed milk, I decided to omit it and replaced it with milk or whipping cream. In the end, I used milk instead of whipping cream as I wanted to test the texture and do a comparison. 


My verdict of the cake is the texture is not as moist and smooth as compared to using whipping cream. It does not have the melt-in-the-mouth feel though it's still a soft and nice cake. I am definitely going to use whipping cream the next time when I bake this cake again to get a smoother and moister texture!  


Surprisingly, it is still as flexible..... 

just look out how this zebra does yoga...haha! 

Zebra Yoga Cotton Cake 

Ingredients: (makes an 7-inch square or 8-inch round pan with removable base)
5 egg whites (I used 4 large eggs, 85g each)*
80g caster sugar 

5 egg yolks (I used 4 large eggs, 85g each)
1 whole egg (I used 85g)
1/4 tsp salt
75g fresh milk (will choose to use dairy whipping cream containing 38% fat 
the next time I bake this again for a moister and smoother texture. )

75g low-protein/cake flour (I used premium Blue Jacket cake flour
63g corn oil 
2 tbsp unsweetened cocoa powder
2 tbsp hot water

5粒 蛋白(我用4颗超大粒的鸡蛋,一粒85克)*
80克 细砂糖 

5粒 蛋黄我用4颗超大粒的鸡蛋,一粒85克)
1粒 全蛋我用一粒85克的
75克 全脂
鲜牛奶(下次再做,我会用含有38% 脂肪的动物性鲜奶油,蛋糕质感才会更柔软湿润。) 
75克 低筋面粉用优质水手牌蛋糕粉
63克 粟米油 

2汤匙 无糖可可粉
2汤匙 热水

Tovolo Measuring Spoons
1汤匙 = 1 TBSP = 15ml
1/4小勺 = 1/4 tsp

*I got the huge 85g eggs from the wet market, if you can't find it in the supermarket, you can use 5 x 60g eggs + 1 x 40g first born egg. As for the 1 whole egg, you can replaced with 2 x 40g first born eggs. OR you can use the same type of eggs, slightly smaller like 60 or 65g ones if you do not mind a shorter cake. Or look at the photo below to calculate the amount of egg whites and egg yolks I have used from the 85g eggs. 

*我用的85克鸡蛋是在湿巴杀(菜市场)买的。如果在超市买不到,可用5 x 60克 + 1 x 40克初生鸡蛋。另外一粒全蛋可以用2 x 40克初生鸡蛋代替。或者您可以用小一点,同样重量的鸡蛋如60或65克的,蛋糕的高度会稍微低一些。或看下面的照片来计算85克蛋分割出来的蛋白和蛋黄重量。

**Please read the important notes below before you attempt this cake. 

Directions 做法:
1. Lay baking paper all around the interior of an 7" square or 8" round baking mould then cover around the exterior with *4 layers of aluminum foil. This is to prevent water getting into the mould as cake is baked using the water bath method. Preheat oven to 160 degrees Celsius. 

*I have tested many times, protecting with 4 layers is the safest as all first 3 layers will have water seeping through, the 4th layer remained dry.  If water has seeped into the cake mould, there will be a layer of hard custard which is kueh-like. 



2. Heat the oil in a small saucepan using low fire till lines appear before turning off heat. Pour in the sifted flour, stir quickly and mix well. Set aside the cooked dough. 


This is cooked dough

3. Mix the whole egg, egg yolks and salt well, whisk in the fresh milk before adding the cooked dough. Mix well before diving into two equal portions. 


Here's using the Tovolo Better Batter tool to do the mixing job. 

4. Sift the cocoa powder, add hot water and mixed well. 


5. Mix the cocoa mixture well into one portion of egg yolk batter. 


6. Beat the egg whites till stiff peak, adding the sugar in 1/3 at a time.


7. Add half portion of meringue into the egg yolk batter and the other half into the cocoa batter, 1/3 at a time, each time gently mixed well before adding the next. 


Love my Tovolo fun animal prints spatula! 

8. When done, prepare 2 spoons, one for each batter. Scoop 2 spoonful of each batter into the baking mould, alternating until all the batter have filled up the baking mould to form a zebra pattern. 


I have used 2 Tovolo cupcake scoops to do the job easily here,  the silicone plunger keeps my fingers clean and dispense the same amount every time.

9. Drop the baking mould gently on the table to remove any big air bubbles. Fill hot water up to 70% of the outer baking pan or up to 1/3 of baking mould.


10. Put into preheated oven mid bottom rack , using water bath*, reduce temperature to 150 degrees Celcius top/bottom heat and bake for about 70 minutes or until surface is golden brown, insert a skewer which comes out clean, the cake is done. (For my Brandt oven, I baked at 150 degrees Celsius for 20 minutes, then reduced to 140 degrees Celcius and continue baking for 50 minutes.)
 A water bath ensures even baking and helps prevent overcooking. 


11. Remove the baking pan from oven, take out the baking mould and drop it 7 inch above the table top, 3 times to prevent excessive shrinking of the cake when cooled down. Invert the cake on a wiring rack to cool down. Consume cake after it has cooled down or chilled it for an even better taste. 


Important notes and tips 注意和提示:
1. The difficulty of this cake is relatively high, to achieve success, you will need extra concentration and attentiveness. The slightest mistake can easily cause the cake to collaspe, shrink, dense and not fluffy etc. 

2. Stop beating egg whites once it reached stiff peak, do not overbeat. 


3. Mix meringue gently well with the egg yolk mixture to achieve a soft and fluffy texture. Take note to use a spatula to fold up from the bottom. Do not stir in circles as you would deflate the air bubbles in the meringue. 


4. It is very important to adjust the temperature and timing of your oven when baking this cake as too high a temperature may cause the cake surface to cook too fast and the interior of cake uncooked. 4。自家的烤箱一定要拿捏好温度和时间,温度过高会导致表面烤好里面还没烤熟的现象。 


Frequently asked questions 常问问题:
Q1. Why doesn't my cake rise as tall as yours and is much shorter? 
A1. You may have used smaller eggs as compared to the 85g extra big eggs I have used or you have used a bigger cake mould to bake.

Q2. Why does my cake has lots of holes?

A2. You may have over beaten the egg whites or forgot to sift the flour or forgot to bang the cake pan to release big air bubbles before baking.  

Q3. Why is my cake batter watery?
A3. You have not beaten the egg white to stiff peak stage or your meringue has failed due to egg white not separated properly and has streaks of egg yolk in it. Remember the bowl that you beat the egg white in must be free of oil, dirt or water or it will cause failure too. 

Q4. Why does my cake has a dense kueh like bottom?

A4. Your folding technique is wrong, meringue not fold in properly or water may have sipped into the cake mould. 

Q5. Why is the bottom of the cake wet? 

A5. Water has seeped through the cake during baking, you may have filled up the baking pan with too much water or the aluminium foil was not wrapped securely around the cake mould. 

Updated on 26 June'15
Click here to see my third attempt of this cake in Gula Melaka flavour and experimenting without condensed milk and whipping cream but with coconut milk instead. 

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Thanks for dropping by. See you again! 

 The cooking temperature as suggested in all my recipes serve as a guideline. Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven. Different brand of ingredients have different composites, thus there may be a slight difference in the end result.  食谱里的烘烤温度和时间只是供参考,每一架烤炉的恒温器都不同,请自己调适。不同品牌的材料有不同的复合材料,所以最终成品有可能稍有不同。

“It takes time and effort to compose or translate recipes, I would appreciate it if you do not copy and pass it off as your own recipe. If you wish to share or adapt any of the recipes that I have posted in this blog, please provide a link back to the relevant post here. Thank you.”

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mui mui said...

Hi Cheryl,
I can see a zebra yoga
You are amazing, this is such a beautiful cake.

Unknown said...

Hi, what is the purpose of adding 1 whole egg instead of using all egg yolks?

Baking Taitai said...

Hi mr88cent, I think there's minimal differences adding one whole egg or separate it for the egg yolk mixture. After all, you still use 6 whole eggs for the recipe. If you really want to know the purpose of adding 1 whole egg then you will have to trace back to the original recipe and ask the original author instead.