Receta Zebra Butter Cake 斑马线牛油蛋糕
I can never get tired of making zebra cake as it is always fun making the cake with pretty zebra stripes. It is very rewarding to see the zebra stripes in the cake, once it is sliced. This zebra butter cake is a little dense but the texture is just right, moist and yummy, not overly sweet with the addition of yoghurt. The cake is fragrant with the plain and cocoa batter but you can definitely change the cocoa to matcha flavour if you prefer. This zebra butter cake is perfect to enjoy with a cup of coffee for an lazy afternoon.
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Zebra Butter Cake 斑马线牛油蛋糕 Votes: 0 Rating: 0 You: Rate this recipe! Prep Time 15 minutes Cook Time 50 minutes Servings MetricUS Imperial Ingredients 220 g cake flour or plain flourtbsp ½baking powder250 g salted butter room temperature160 g caster sugar4 large eggs2 tsp vanilla extract200 g natural yoghurt room temperature1.5 tbsp cocoa powder sifted, mix with 2milk or water Prep Time 15 minutes Cook Time 50 minutes Servings MetricUS Imperial Ingredients 220 g cake flour or plain flourtbsp ½baking powder250 g salted butter room temperature160 g caster sugar4 large eggs2 tsp vanilla extract200 g natural yoghurt room temperature1.5 tbsp cocoa powder sifted, mix with 2milk or water Votes: 0 Rating: 0 You: Rate this recipe! Instructions Preheat oven to 170 deg C. Grease a 8 inch round cake pan with butter or cooking spray, line base with parchment paper. Sift plain flour and baking together, set aside. Beat butter and sugar until pale and fluffy at medium speed for about 5 minutes. Reduce speed, add vanilla extract. Add eggs, one at a time beating thoroughly after each addition. Add in half of the flour followed by the yoghurt and remaining flour, beating until just incorporated. Take out half of the plain batter and blend well with the cocoa paste. Spoon 3 heapful tablespoons of the plain batter into the middle of the cake pan. Straight away spoon 2 heapful tablespoons of the chocolate batter on top. Continue doing this until all the mixture has been used. Then slightly tap and shake the cake pan to even the batter. Create feather patterns by inserting a skewer into the batter in one direction and draw the skewer up the opposite way. Bake in the preheated oven for about 45-50 minutes or a skewer into the center of the cake comes out clean. Leave cake to cool in pan for 10 minutes, then turn out cake onto rack to cool completely.
斑马线牛油蛋糕
蛋糕因加了酸奶和泡打粉，所以体质不会很干，还蛮香的。不想加可可粉，也可以用抹茶粉代替。
材料：
220克 低筋面粉/中筋通面粉
1/2汤匙 泡打粉
250克 温室含盐牛油
160克 细砂糖
4个 大鸡蛋
2茶匙 香草香精
200克 温室酸奶（天然优格）
1.5汤匙 可可粉（过筛）+2汤匙牛奶或水，拌成糊状，备用
做法：
预热烤箱至摄氏170度。 准备一圆形8寸烤盘，烤盘内抹油底部铺纸。面粉及泡打粉一起过筛备用。
用中速度将牛油及糖一起打至发白，约5分钟。调低速度，加入鸡蛋，一个一个的加，每加一个搅匀以后再加下一个。
接着倒入一半的粉料，酸奶拌匀。把剩下的粉料也倒入搅拌器里搅打至均匀即可。
将一半的原味面糊和可可糊拌匀。
先舀入2大汤匙原味面糊到烤盘摸中间，再放上2大汤匙 可可面糊糊。重复此动作至完。然后轻轻的敲两下及摇动烤盘让面糊变平整。
用竹签扎入在面糊中央来回的划几道线便可出现花纹。
送入预热烤箱烤约45-50分钟或牙签插入蛋糕内部，拔出没有粘糊，就表示熟了。
让蛋糕连烤盘待凉10分钟才脱模放在凉架上完全待凉即可切开享用。
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