Saturday, January 30, 2010

Zebra cake

I read that Zebra cake (ZC) originates from Azerbaijan. To others, this may seems like a typical marble cake. Observe the difference. ZC is cuter in appearance than MC. Until I see the step-by-step procedures, I can never guess how to create the zebra-ly effect. *_* 

Thanks to Little Corner of Mine that I get to discover this uniquely cute cake. Marble cake is cute too, but zebra cake is just cuter. Both are still cute, cute.

Recipe adapted from : AZ Cookbook

- 4 large eggs, room temperature
-1 cup all purpose flour, sifted ( I use cake flour)
- 1 cup milk, room temperature
-1 cup oil ( corn, vegetable or canola oil is fine)
-1 tablespoon baking powder ( I omitted this)
-1 cup granulated sugar
-1/3 tsp vanilla powder ( I don't have vanilla powder, so I used vanilla extract)
- 2 tablespoons of cocoa powder

You will need an electric mixer, 23cm (9inch) round cake pan.


1. Place the eggs and sugar in the mixing bowl and beat until the mixture is creamy and light in colour.

2. Add the milk and oil and mix until well-blended.

3. In a separate bowl, mix the flour, vanilla powder and baking powder. Add the dry ingredients slowly into the wet mixture and beat the batter till smooth and just well incorporated. Do not overbeat the batter to avoid introducing the air pockets into the batter.

4. Separate the batter into 2 equal portions. One portion to be mixed with cocoa powder, the other portion to be kept plain. Pre-heat the oven to 180 degree celsius.

5. Scoop 3 tablespoons of the plain batter into the centre of the cake pan. Then scoop three tablespoons of the cocoa batter into the centre on top of the plain batter. Note: Do not wait for the previous batter to spread. Keep going! Do not spread the batter or tilt the pan to distribute the batter.

6. Bake the batter for 40 minutes. To check if the cake is ready, insert a toothpick into the centre of the cake and see if the toothpick comes out clean.   Remove from the oven. Immediately run a small thin knife round the inside of the cake pan to loosen the cake. Invert the cake on a cooling rack. Turn the cake back over and let cool on the rack.