Zebra cake

Recipe for zebra cake

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Zebra Cake, a visually stunning dessert that is sure to impress. This recipe combines the richness of chocolate with the lightness of vanilla in a beautiful striped pattern. With its moist and tender texture, this cake is perfect for any occasion, from birthdays to special gatherings. The Zebra Cake is easy to make but looks incredibly impressive, making it a true showstopper.

Keywords: Zebra Cake, dessert, chocolate, vanilla, striped pattern.

Zebra cake details

Zebra cake, recipe Rating: 4.3
Number of votes:86 INGREDIENTS:

Makes one 8″ round cake

6 small eggs

110g castor sugar

150g cake flour

½ tsp baking powder

½ tbsp emulsifier

100g butter, melted

30g condensed milk

1 tsp vanilla essence (optional)

2 tsp cocoa powder

3-4 tbsp water

1 tsp chocolate emulco

Dissolve cocoa powder and chocolate emulco in water.

Almond nibs or flakes for sprinkling

METHOD:

1. Preheat oven at 170 degC. Prepare and grease a 8 inch round cake pan.

2. Sift flour and baking powder. Set aside.

3. Beat eggs, flour in (2), castor sugar and emulsifier on high speed for 10 minutes or until batter turns light and creamy, i.e. thick ribbon state. To test, lift beater. Batter drops from beater should disappear when you count from 1 to 10.

4. Pour melted butter, condensed milk and vanilla essence (if any). Mix at slow speed.

5. Divide batter into 2 equal portions. Fold chocolate solution into one of the batters.

6. Using tablespoon, scoop 3 tbsp of uncoloured batter into centre of cake pan. Then, scoop 3 tbsp of chocolate batter onto the uncoloured batter you just scooped into the pan.

7. Repeat until you have finished about half of the batter. Reduce to 2 scoops each now and continue layering as (6). Reduce the amount of batter gradually until you only pour 1 scoop of each batter finally. The circles become smaller and smaller as your pour .

8. Sprinkle almond nibs or flakes to cake. Bake at 170 degC for 35 minutes.

9. Let cake in pan for 10 minutes before turning it on to a wire rack to cool complete .

NOTES:

1. Avoid replacing condensed milk with UHT/ fresh milk. UHT or fresh milk will result in a more runny batter making the layering difficult.

2. Water in chocolate solution can be replaced by UHT/fresh milk.

3. Avoid using all purpose flour to replace cake flour, if possible. Under high speed of mixing, gluten will develop, resulting a chewy cake.

4. Be careful not to deflate the sponge batter while folding chocolate solution into the batter.

5. Try to start and end layering with uncoloured batter.