COCOA BRANDY ZEBRA COTTONY CAKE [OGURA CAKE]

Baked this wonderful cake for a monthly gathering at a 'FOC' Health Therapy Centre [mainly old folks and people with some health problems].  A good choice for such gathering since this cottony cake is supposed to be low in fats, gluten and sugar.  Moreover, it's soft, moist and fluffy [should be easily digestible, I hope so].  This cake is sufficient to serve 50 people cos' I managed to get 50 slices.  Definitely worthwhile to bake for a party.

I was happy the cake just shrinked a bit when cooled and the base was not soggy.  NICE and definitely a keeper.  Can also bake it into a marble cottony cake [just simply swirl the batters with a skewer] if you feel that the zebra pattern is not that nice...

Ingredients
[9 inch square baking tin]
6 egg yolks
1 egg
65 ml corn oil
80 ml orange juice [from 1-2 oranges]
1 tbsp brandy [can increase the quantity but must reduce the orange juice for stronger flavour]
65 gm cake flour  - sifted - set aside
1/4 tsp salt
2 tbsp cocoa powder dissolve in 1 1/2 tbsp hot water and 1 tbsp brandy -  mix into a paste, set aside

6 egg whites
75 gm sugar [can reduced to 65 gm]
1/4 tsp cream of tartar

1. Line base of a 9" square tin with grease proof paper.   I greased the sides, too and sprinkle lightly with a little flour [this way, the cake can be easily removed from pan after cooling].
2. Preheat oven to 170 degrees C.    Place a baking tray on the lowest rack, pour in enough water [about 1.5 cups] for steam baking, then place a baking rack over it.  
3. Whisk egg yolks and 1 whole egg until creamy then gradually drizzle in the corn oil followed by orange juice and brandy [continue whisking while you add ingredients].    Whisk until well combined.
4. Fold in sifted flour and stir until batter is smooth.  Set aside.
5. Use a cake mixer, whisk egg whites until frothy, then add in cream of tartar.  Beat until soft peaks then gradually add in the sugar in 3 batches and whisk until stiff peaks formed.  Do not over beat egg whites otherwise it may be difficult to fold in to egg yolk mixture.
6. Fold in 1/3 of the meringue into the egg yolk mixture until combined.   Then fold in the rest of the meringue lightly in two portions until well combined.  Remove 1/2 of the cake batter to another bowl.  Add in the cocoa mixture, mix well.
7. Scoop the 2 batters alternately to create the zebra effect of the cake into prepared cake tin [using a small ladle, put the orange portion in the centre of tin and top with cocoa batter, shake the pan lightly and the batter will spread out itself].  Tap baking tray on work surface a few times to release trapped air bubbles before baking. 
   
   
8. Place it over the baking rack to steam bake cake in a preheated oven at 170 degrees C for 45-50 minutes [by then the water bath would have dried up].   Note: the duration also depends on individual ovens, for mine 50-55 minutes is just nice.
   
   
9. Remove cake and invert it to cool for about 5 minutes [otherwise the cake base may be moist because of vapour from steam-baking].   
   
   
10. Remove baking tin and the paper linings immediately and leave cake to cool on a wire rack [base facing upwards].  The cake may shrink a little when cooled because of less flour used [low gluten cake].
    
    
11. Turn the cake over when completely cooled.  Refrigerate before slicing if preferred.

Note:

I usually chill the cake in the fridge before slicing.  This cake tastes as good when chilled.