Strawberry Zebra Sponge Cake




Strawberry Zebra Sponge Cake


6 large egg yolks
70g oil
45g milk + 5g strawberry paste, stir to blend well
50g milk
95g self raising flour
1/4 tsp salt

6 egg whites
100g sugar
1/4 tsp cream of tartar


1. Line the bottom an 8ā€³ round pan. Grease the sides for easier unmoulding. Preheat oven to 160C.
2. Sift flour and salt together. Divide into 2 portions.
3. Beat egg yolks, oil together until combined before dividing into 2 portions equally and add strawberry milk and milk into each portion respectively.
4. Stir in the flour for each flavor. Set aside.
5. Beat egg whites until frothy before adding cream of tartar. Continue beating while gradually adding the sugar. Beat till firm peaks but not stiff. Divide into 2 equal portions. Fold the divided meringue into the yolk batters respectively until evenly mixed. Prepare two similar size ladle or two ice cream scoops.
6. Scoop one large scoop of each batter into prepared pan alternatively on top of each other. Tap after every scoop to flatten and remove bubbles. Bake with a water bath at 160C for 75-80 minutes or until cooked. (Time and temperature is indicative only)
7. Remove from oven, wait until cake has pulled away from the sides before inverting on to a smooth non stick pan. Remove paper lining and re-invert on to a rack.
8. Place cake in the oven (do not turn it on) to dry using the remaining heat if the cake is still wet.



  1. Rose said

    The cake looks amazing! Would you please advise how to make strawberry paste ? Thanks


    • jeannietay said

      I use store bought paste šŸ˜›


      • Rose said

        Is it something like jam taste ?


      • jeannietay said

        no, I bought from baking supplies shop, similar just thicker than colouring with strawberry flavor


  2. Chloe said

    May I know your oven brand and model? Thank you


    • jeannietay said

      I have two. A smeg and an Elba


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