Zebra Cake (Sponge Cake)

My hands were feeling itchy after reading the thread on the zebra cake at jodelibakery. Since dh is out on reservist and I have some free time plus feeling a little bored, I baked this earlier. I used optima flour (spongecake mix) for this one. Taste wise is just perfect for me but I still need to work a little bit more on the stripes (the cake was a little bit shallow).

Ingredients

4 large eggs at room temperature
250g optima flour (I use Ailin's optima flour. You can also use Bake King brand)
50 ml water
65g butter, melted
some almond flakes

Cocoa mixture
4 tsp cocoa powder
6 tsp hot water
2 tsp chocolate emulco


Method

1. Preheat oven to 180 C and grease cake pan
2. Mix cocoa powder and chocolate emulco with hot water, stir till dissolved and put the mixture aside
2. Beat eggs and water at high speed till creamy
3. Add flour slowly into the mixture and continue beating at high for about 10-15 mins or until the batter turns pale
4. Pour melted butter and mix it at slow speed till well combined
5. Divide the batter into 2 equal portion and fold in cocoa mixture into one of the portion
6. Using normal tablespoon, scoop 3 tbsp of plain batter into the centre of the cake pan. Then scoop 3 tbsp of chocolate batter onto the plain batter in the cake pan
7. Repeat until you have finished about half of the batter, reduce to 2 tbsp and subsequently to 1 tbsp. The circle will become smaller as you pour
8. Sprinkle almond flakes to the cake and bake at 180 C for about 30 mins or until the skewer comes out clean