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Tuesday, July 24, 2012

Zebra Cake

This week, you're in for a visual treat - my first attempt at a zebra cake. I fell in love with these stripes ever since I first saw them. However, months passed till I actually got down to making this beauty. The cake was simple to make. I was a little anxious during the process, but was very happy with the end result. This cake does not use butter. I'll be honest, I'm not a big fan of cakes without butter - I'm not too crazy about the taste. However, I read in a few places that this cake is all about the consistency of the batter and since this was my first time trying it, I didn't want to experiment. I stuck with the original recipe and now that I know what to expect, I'm going to experiment with my tried and tested (not to mention - much loved) sponge cake recipe.

If you like the way it looks, you should try it out sometime. You'll be amazed at how simple it is. Once you've tried it out, you can switch the recipe if you wish to. Have fun!

Zebra Cake
Recipe from: AZ Cookbook
Makes one 9" cake

4 eggs
1 cup sugar
1 cup milk, at room temperature
1 cup veg. oil
2 cups all-purpose flour
1 tsp vanilla extract
1 tbsp baking powder or 1 tsp baking soda
2 tbsp cocoa powder

Grease and line the cake pan and keep aside.

Preheat the oven to 180ÂșC.

Cream the eggs and sugar till light and fluffly.

Add the milk, vanilla extract and oil and continue beat till it is well combined.

In another bowl, sift the flour and the baking powder. Gradually add the dry ingredients to the wet ones, mixing till incorporated. Do not overbeat.

Divide the batter into 2 equal portions. Keep one as it is and add the cocoa powder to the other and mix well.

To assemble the cake, remember that you need to work quickly. Start by spooning 3 heaped tbsp of the plain batter in the middle of the prepared cake pan. Then spoon the same amount of cocoa batter over this batter in the middle. DO NOT TILT OR TWIRL THE PAN. JUST KEEP SPOONING THE BATTER ONE OVER THE OTHER ALTERNATING THEM. The batter will spread out on its own. Don't try to help it do that or you'll interfere with the lines. Continue till all the batter is done.

Carefully place the pan in the oven, trying not to disturb the layers. Bake for about 40 minutes or till done.

Remove from the oven and take the cake out of the pan and transfer to a wire rack to cook.

You'll have yourself a gorgeous looking cake. Stand back and admire.

NOTE - For step-by-step pictures stop by AZ Cookbook.

Now, aren't these pretty -


  1. I love Zebra cake and this look amazing:)

    1. Thank you Gloria!

  • Cathy at Wives with KnivesJuly 26, 2012 at 11:38 AM

    I've always wanted to make this cake but was a little afraid how it would turn out. I love that zebra effect. I will be interested to know how other cake recipes work in this technique.

    1. I was a little apprehensive too. But I'm glad it worked out. I guess other recipes would work well, provided its a reasonably thin batter.


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