Leopard cake batter:

  • 3 egg yolks

  • 3 egg whites

  • 35g water

  • 30g vegetable oil

  • 15g sugar for the egg yolks

  • 45g sugar for the egg whites

  • 65g flour

  • 1 tbsp dark cocoa powder

  • 1 tbsp cocoa powder

  • Strawberry cream

  • 200ml heavy cream

  • 10g strawberry powder

  • 15g sugar

Zebra cake batter:

  • 4 egg whites

  • 35g water

  • 30g vegetable oil

  • 15g sugar for the egg yolks

  • 45g sugar for the egg whites

  • 65g flour

  • 1 tbsp dark cocoa powder

  • 1 tbsp cocoa powder

  • Whipped cream

  • 200ml heavy cream

  • 15g sugar

Giraffe cake batter:

  • 3 egg yolks

  • 3 egg whites

  • 35g water

  • 30g vegetable oil

  • 15g sugar for the egg yolks

  • 45g sugar for the egg whites

  • 65g flour

  • 10g cocoa powder

  • Chocolate cream

  • 200ml heavy cream

  • 50g chocolate

  • 15g sugar

  • Rum

  • Banana, sliced

  • Kiwi, sliced

  • Orange, sliced

  • Blueberries

 

Directions:

To make the cakes:

  • Separate egg yolks from egg whites in two separate bowls. (no egg yolks for the zebra cake)
  • Add sugar, water and vegetable oil into the bowl with the egg yolk and mix well.
  • Sift in the flour and combine until batter is smooth.
  • In a separate bowl, beat the egg whites. Add in sugar in three batches, beating until stiff peaks form.
  • Pour in one large scoop of beaten egg whites to the egg yolk batter and mix until incorporated. Then add in the remaining egg whites in two batches, carefully folding it in.

For the leopard cake:

  • Put about 2/3 of a ladleful of batter into two smaller bowls. Add in cocoa power in one and dark cocoa in the other and mix well.

For the zebra cake:

  • Put about 1 ladleful of batter into a small bowl. Add in dark cocoa and mix well.

For the giraffe cake:

  • Put about 1 ladleful of batter into a small bowl.
  • Mix in cocoa into the rest of the cake batter.

Additional prep:

  • Line jelly roll pans with parchment paper.
  • Whip cream until stiff peaks form. Set aside.
  • Put cake batter for the design elements into piping bags and pipe the designs onto cakes. Bake for 1 minute at 180 degrees C. (Repeat this process twice for the leopard cake)
  • Take out of the oven and pour in the main cake batter.
  • Bake for 12 minutes at 180 degrees C. Take out of the oven and set aside to cool.
  • Spread the whipped cream onto the cakes.
  • Arrange the fruits on top and roll rightly.
  • Refrigerate cakes for 4 hours.
  • Slice off the ends for a clean finish and enjoy.
Advertisements