Desserts
ChefOla Faour
Leopard-Print Cake
A successful leopard-print cake recipe. It takes a few steps and a little creativity, but the result is truly special! Kids will love the cake’s shape!
Leopard cake... a detailed home-style recipe... such a pretty look that really whets the appetite
Ingredients
Start here, then move straight into the method.
- 2 and 1/2 cups flour
- 1/4 cup cornstarch
- 1 tablespoon baking powder
- 2 teaspoons vanilla
- 5 eggs
- 1 teaspoon white vinegar
- 1 1/2 cups sugar
- 1 cup warm water
- 1/2 cup oil
- 1/2 teaspoon salt
- 3 teaspoons cocoa powder
- For more of Nancy’s special desserts, here is the sponge tart
- And for more wonderful cakes on our site, here is the Lotus cake
Method
Follow the cooking sequence without leaving the page.
- Sift the flour with the cornstarch, baking powder, and vanilla, and set aside.
- Separate the egg yolks from the whites and beat the yolks with the sugar and vinegar; when the mixture increases in volume, add the warm water and beat, then add the oil and beat.
- Add the dry ingredients to the beaten egg yolk mixture.
- In another bowl, place the egg whites with the salt and beat until they become like cream.
- Begin adding the egg white mixture to the first mixture (yolks) gradually, folding with a spoon or spatula from bottom to top.
- Take about half a cup of the batter and mix it with one teaspoon of cocoa to obtain a light cocoa mixture.
- In another bowl put also about half a cup of the cake batter and add two small teaspoons of cocoa and mix well; this way you obtain two cocoa mixtures, one light and the other dark.
- Put each of the mixtures into a piping bag or cream-dispensing bag.
- Grease the cake pan with oil and dust with flour, then make circles of the light cocoa mixture on the bottom of the pan and make a dark cocoa circle around each light circle.
- Repeat the process on the sides as well.
- Pour the cake batter into the pan and repeat forming circles on the surface using the two cocoa mixtures.
- Place the pan in the preheated oven at 180°C on the middle rack.
- Bake the leopard-print cake for 45 to 50 minutes or according to your oven.Timers: 50 min
- Brown the top for just a few minutes—we want only a light color.
- Let the cake cool at room temperature before serving.
- Nancy Moussa
- For more of Nancy's distinctive desserts, here's the sponge tart.
- And for more great cakes from our site, here's the Lotus cake.
Recipe tags
DessertsInternationalVegetarianDairy freeNut free
Notes and serving ideas
- sponge tart
- Lotus cake
