Zebra Cake

2010 May 28

Making Lapis Legit means that a huge amount of egg whites left over in the fridge. It needs 40 egg yolks for 1 cake, so you could imagine the quantity of egg whites I will have in the fridge during Christmas orders. I usually didn’t bother storing them in the fridge and discard them straight away in the drain.

However, I was saving them because I only made one Lapis Legit. I could use them for many things, for cakes, cookies, coating the meat/chicken, making an egg omelet (of course by mixing them the yolks as well, only lots and lots of egg whites), steaming the egg whites with mince meat and vegetable, and some people even use it for a face mask for tightening the skin.

I was sitting on the couch playing with my toddler on a rainy afternoon. Winter season is here and I need a warm simple cake with hot cup of tea so bad. So, here it was a very quick and easy cake to make. They are not as light and fluffy as the cake with yolks but they are pretty good for egg whites cake.


  • 400 ml egg whites (or about 10 eggs whites)
  • 175 gr plain flour
  • 25 gr corn flour
  • 150 gr sugar
  • 200 gr margarine, melted (I used Blue Band margarine)
  • 1/2 tsp emulsifier
  • cocoa powder as needed


  1. Preheat the oven at 180 C.
  2. Whip the egg whites and emulsifier until foamy and gradually add sugar until glossy and high peak formed.
  3. Gradually add flour and melted margarine in 3 additions.
  4. Mix half the batter with cocoa powder.
  5. Using a round tin, gradually add one ladle of the mixture one at the time at one centre point.
  6. Put it in the oven for about 20 minutes or until the skewer inserted is clean.

Preparation time (duration): 30

Culinary tradition: Indonesian

Please leave your comment/suggestion if you find this recipe useful. Can’t wait to hear from you and Thank You!

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