Zebra Cake

Everybody like vanilla cake and chocolate cake, but mix together is this zebra cake. Yesterday was one of my friend’s birthday and thinking of what to bake, suddenly this cake came to mind so tried this.

                                This cake is so moist just you will finish all the cake at the time, no remaining for tomorrow. This cake taste good as it is if you want you can add chocolate glaze. Anyhow you are going to have it is your choice how you want to enjoy this cake.  

  

Ingredients:-

• Eggs - 4 Nos.
• Sugar - 1 cup (200g)
• Butter - 1 cup (200 g), at room temperature
• Milk - 1 cup (240 ml)
• Vanilla extract - 1 tsp
• Flour - 3 cups (375g)
• Baking powder - 2 tsp (10 g)
• Salt - 1/4 tsp

For the chocolate batter:-

• Cocoa powder - 3 tbsp (25g)
• Milk - 1/4 cup (50ml)
• Sugar - 1 tbsp (15g)

Procedure:-

1. Grease and line with parchment paper, a 24 cm (9 in) round cake pan. Preheat oven at 180 (350 F).
2. Whisk together in a large bowl the dry ingredients, flour salt and baking powder. Set aside
3. In another bowl mix the cocoa powder with 1/4 cup milk and 1 tbsp of sugar
4. Mix butter with sugar until creamy. Add eggs one at a time and mix until well incorporated. Add vanilla extract.
5. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.
6. Remove half of the batter and mix them with the chocolate mixture
7. Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat this steps until all batter has been used. (If you don't have the patience to make these layers just add one batter on top of the other and create swirls with a knife or fork to create the marbled effect)
8. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
9. Remove from oven and let cool for 15 minutes on a cooling rack before removing from the pan.
10. Serve as it is or top with chocolate glaze.

Notes:-

• Round cake pan is the best, so that you can get the swirl shape.
• Parchment paper is compulsory so that it won’t stick down or if you are using springform pan  it will leak from down.
•  For the exact zebra or swirl pattern add equal portion of batters i.e. if one spoon each continue the same pattern till the end.
• Cool the cake before removing from the cake pan.

Eggless Vanilla Sponge Cake

• Maida – 225 gms
• Curd – 250 ml
• Sugar – 200gms
• Baking Soda – ¼ tsp
• Baking powder – 1 tsp
• Salt – a pinch
• Oil – 125 ml
• Vanilla essence – 1 tsp

1. Pre heat the oven @ 200 deg C for 10 min.
2. Grease the cake tin with butter and dust with maida.
3. Sieve maida, salt, baking powder and soda. Keep aside
4. In a bowl mix curd and sugar, till the sugar dissolves.
5. Add oil to it, beat it well.
6. Now add the maida mixture and the vanilla essences. Beat well with the wiper nicely.
7. Now transfer this mixture to the tin and bake for 35-40 min in 180 deg C.

NOTE:

1.      Don’t keep the batter for more time otherwise the cake will sit in the centre.

2.      Check the cake in the centre by pricking the tooth pick before removing from the oven to check weather it cooked or not.

3.      You can adjust the sweet by reducing or by increasing the quantity of sugar.

4.      Having this as a base you can make chocolate cake, pineapple cake, orange cake etc.