Thank you once again everyone for all the lovely wishes and messages! The Bakealogue is officially ‘One’ now and so it’s time to get back to the drawing board. Today, I have for you the Zebra Cake. This is more or less a creative version of the ‘marble cake’ so if you are bored of using the same ol’ recipe each time, then you should give this a go! The key to making the perfect pattern are the following 3 tips:
1. It’s absolutely crucial you have the same sized bowls and ladle/spoon when it comes to dividing and pouring the batter.
2. Add the two batters without any long delays in between, otherwise you’ll have too much of gaps. I had to pause in between to take pics, so you can see how that effected the pattern slightly.
3. I would also not recommend you to use small cake tins for this recipe as it will get too crowded then. I always use a 9″ cake tin for this cake which works perfectly.
Have included step-by-step pics to talk you through the process, but forgot to number them. Please follow the pics sideways! Thanks …
Recipe as follows:
Grease a 9″ cake tin and pre-heat your oven to 175 degrees Celsius.
All Purpose Flour: 300 grams
Caster Sugar: 250 grams
Whole milk: 250 ml
Vanilla Essence: 1/4 tsp
Cocoa Powder: 3 tbsp
Oil: 250 ml
In a bowl, whisk together the sugar and eggs until well combined.
Add vanilla essence, oil, and milk to the above mixture. Continue to whisk until it all combines.
Add the all purpose flour, a little at a time,and fold the mixture using a spatula (I would not recommend using a hand-whisk for this process as otherwise it involves the risk of over-mixing which would result in a hard cake).
Divide the mixture in to equal parts in same sized bowls.
Add cocoa powder to one bowl, and mix well. Keep the other bowl mixture plain as it is.
Now here comes the tricky part ….
Keeping two separate same sized ladles for the two bowls, it’s time to start pouring the batter in the well-greased cake tin as follows:
First scoop the plain batter out with a ladle in the centre of the cake tin.
Without any delay take the second ladle to scoop out cocoa batter in the centre of the cake tin again.
Repeat this process without any delays until you finish both the batters.
The batter will continue to spread in the cake tin itself, so do NOT attempt to spread the batter yourself.
Slowly transfer the cake tin in to a pre-heated oven. Bake at 180 degrees for at least 30 – 40 minutes or until a skewer inserted in the centre of the cake comes out clean.
Once the zebra cake has baked, allow it to cool completely before transferring it to a wire rack. I know this is hard to do as we tend to be curious about the design inside, but trust me, you’re better off waiting than letting your cake crumble by cutting it when it’s still hot! 🙂
Congrats! Your zebra cake is ready to be served! Time to take a selfie with it? 🙂