Vanilla Cake with Leopard Print Design
Ingredients
Light leopard print
- 40 g powdered sugar
- 40 g soft butter
- 40 g egg white
- 40 g all-purpose flour
- a pinch of cocoa powder
Dark leopard print
- 40 g powdered sugar
- 40 g soft butter
- 40 g egg white
- 30 g all-purpose flour
- 15 g cocoa powder
Cake batter
- 4 large eggs
- 250 g granulated sugar
- 1 tablespoon vanilla extract
- 85 ml neutral vegetable oil (e.g., rapeseed oil)
- a pinch of salt
- 250 g all-purpose flour
- 15 g baking powder
- 125 ml milk
Preparation
Preheat oven to 180°C top and bottom heat (160°C convection). Cut a piece of parchment paper to fit the bottom of a 20 cm springform pan and an 8 cm high strip for the sides. Set aside
For the light leopard print: Place powdered sugar in a bowl, add soft butter and cream together until smooth. Mix in egg white, then stir in flour and a pinch of cocoa powder
For the dark leopard print: Place powdered sugar in a bowl, add soft butter and cream together until smooth. Mix in egg white, then stir in flour and 15 g cocoa powder
Fill each of the two print batters into a small paper piping bag and cut a 2 mm wide opening at the tip. Pipe the leopard pattern onto the cut parchment paper and freeze for at least 20 minutes to prevent the pattern from running during baking
Place the frozen leopard pattern (on the parchment) into the bottom of the prepared springform pan, with the pattern facing up
Prepare the cake batter: In a large bowl, beat eggs and sugar until light and fluffy. Add oil, vanilla extract, and salt, and mix well
In another bowl, whisk together flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined
Pour the batter over the frozen pattern in the springform pan
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean
Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack
