Zebra cake is the type of marble cake with streaks of light vanilla and dark chocolate batter that forms a beautiful pattern on the cake. The cake has a spongy texture and is very light and delicious cake to pair with a cup of tea or coffee or with a dollop of whipped cream and ice cream.
It’s the last day of ABC bake around the world and m final cake is this spectacular Zebra cake. The texture of the cake was perfect but I wasn’t satisfied b the streak pattern. As I baked a couple of cake on the same day, b the time I was making this particular one I was kind of tired and lazy. I did the layering in so much hurry that it did not come out as it should be.
That being said, don’t forget to come back check out the roundup of ABC Bake around the world and enjoy a month’s baking recipes from world cuisine.
Blogging Marathon#75 Week 4/Day 26
Sub Theme– Cakes
Dish– Zebra Cake
Zebra cake is the type of marble cake with streaks of light vanilla and dark chocolate batter that forms a beautiful pattern on the cake.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- a pinch salt
- 1 cup sugar
- 1 cup almond milk
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 3 tablespoon cocoa powder
- 2 tablespoon water
Preheat oven to 350 F and line a cake tin with butter and dust with flour.
In a mixing bowl sift together flour, baking powder, baking soda, and salt. In another bowl add sugar and oil. Whisk until light and frothy. Stir in milk.
Add the flour into the wet mixture and gently fold in to combine.
Divide the batter into two bowls. Add vanilla extract into one bowl.Sift cocoa powder into one bowl of batter and add water.
Pour alternate tablespoons of vanilla and chocolate batter into the pan until all the batter finishes.
Bake in preheated oven fro about 30 minutes or until a skewer inserted into the centre comes out clean.
Remove from oven and cool the cake in the pan for few minutes.
Cool the cake, slice and serve.
Refrigerate or freeze the cake in cling wrap to store.