The entire food blogging world was doing Zebra cakes sometime back. I made my version of the cake sometime around then but never got down to publishing a post on it. My Zebra cake has been a draft for long enough I think and no matter how out dated the cake is, I am publishing it now.
- Eggs – 4
- Maida – 200 gms
- Sugar (powdered) – 200 gms
- Fresh cream – 200 ml (the Amul tetra pack works just fine. Else you can save up fresh cream from milk over 3-4 days to collect the requisite quantity.)
- Baking powder – 2 tsp
- Cocoa powder – 3 tbsp
- Vanilla essence a few drops
This cake requires two separately flavoured batters. To get these separate batters, you can either use the entire quantities of ingredients and proceed till the point where the flavours need to be added ( i.e.till you reach the stage of adding maida ,baking powder and essence), or you can begin the entire process by preparing two separate batters right from the beginning. I chose the latter(dont ask me why! i like to take on challenging tasks.) Using the latter method would require some amount of quick action but it is doable!
- Divide the maida, baking powder into two. Sift together 100gms of maida, 1 tsp baking powder thrice and keep aside.
- From the other measured quantity of maida remove 3 tbsp of maida and substitute with 3tbsp on cocoa powder(the weight of cocoa powder and maida is almost the same). Add 1tsp baking powder. Sift thrice and keep aside.
- Beat the eggs till fluffy. Add the powdered sugar and beat for another 3-4 minutes. Then add the cream and beat till the batter looks fluffy and light.
- Divide this egg-sugar-cream batter into two equal parts. You don’t need to be very precise, an approximate division will do.
- In one of the egg-sugar-cream mixture, cut and fold the sieved maida and baking powder (prepared in the first step).Add a few drops of vanilla essence. This is your vanilla batter. In the second egg-sugar-cream mixture, cut and fold the maida-cocoa mixture(prepared in step 2). To ensure an even aroma, you can add 2-3 drops of vanilla essence to this also. This is your cocoa batter. Thus you now have two separate batters.
- In a greased baking tin pour begin my pouring a ladle full of the vanilla batter at the centre of the tin. Take a ladle full of the cocoa batter at the centre of the vanilla batter. Then add another ladle of the vanilla batter at the centre of the cocoa batter. Continue alternating between the two batters like this till you use up both the batters.
- Bake at 180 deg.C for 40-45 minutes.
Source: The recipe is the same that was used by us earlier for the marble cake.
Mandira’s notes: A Zebra cake is basically a marbled cake with exquisitely done layers. Its one of the best looking cakes (without fronsting and icing) I have seen. Alternately pouring the batter to get the design is not difficult at all. It only requires a fair amount of concentration. If you would like to see a step by step picture guide about how to pour the batters, you could go here.
What I like about the cake is obviously how it looks. But what I dont like so much is the fact that the layers of the two batters are a little thin so when you bite into a piece of cake, you kinda get a blended taste of both the flavours. In a marbled cake, the layers are thicker and so the two flavours are more easy to distinguish. Nevertheless, I would make this cake if I were to impress someone. Look at those lines! Someone is bound to think you are a pro if you can make cake that looks like that!;)