Tiger Cake

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• melted butter
• finely ground breadcrumbs or cake crumbs
• 8 eggs, at room temperature separated
• 18 ounces granulated sugar
• 6 ounces whole milk, at room temperature
• 18 ounces unsalted butter, melted
• 14 ounces cake flour
• 1 tablespoon baking powder
• 1 ounce cocoa powder
• 2 lemons, zest of, grated
• 1 teaspoon vanilla

Recipe

• 1 brush the inside of 2 8-9 cup bundt pans with melted butter and coat with crumbs.
• 2 (you can spray and flour if you must).
• 3 preheat oven to 375.
• 4 whip egg yolks with 9 oz of sugar until light and fluffy.
• 5 add milk and cooled melted butter.
• 6 sift flour and baking powder together and mix into butter mixture.
• 7 whip egg whites until foamy.
• 8 very gradually add remaining 9 oz of sugar and whip just to stiff peaks.
• 9 carefully fold butter/flour mixture into whipped egg whites with a spatula.
• 10 sift cocoa powder into a bowl and gradually stir in 1/3 of the batter.
• 11 mix the lemon zest and vanilla into the remaining 2/3 of the batter.
• 12 spoon 1/4 of the batter into each of the bundt pans and smooth.
• 13 spoon 1/2 of the chocolate batter into each of the bundt pans and smooth.
• 14 spoon remaining batter equally into each bundt pan.
• 15 swirll batter in each pan with a knife.
• 16 bake for about 40 minutes or until cakes tests done.
• 17 cool 20 minutes and unmold onto a rack to cool completely.