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Ingredients

Serves:
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vegetable oil 250 ml
sugar 250 g
milk 180 ml
egg 4 pcs
vanilla extract 1/10 tsp
self-raising flour 300 g
baking powder 1 tsp
cocoa powder 25 g
orange zest 1 tbsp

Nutritional information

cal
408,07
prot
5,54
fat
24,35
carbs
41,83
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Zebra cake

Zebra cake

Ingredients

  • 250 ml vegetable oil
  • 250 g sugar
  • 180 ml milk
  • 4 pcs egg
  • 1/10 tsp vanilla extract
  • 300 g self-raising flour
  • 1 tsp baking powder
  • 25 g cocoa powder
  • 1 tbsp orange zest

For some people this is a cake from childhood memories, some may have never come across such a striped cake. This is a recipe by a British model, pastry chef and TV host Lorraine Pascal. It was published in one of her cookbooks. The name can be translated as “Crawling tiger and hiding zebra”. And we can just recommend trying this delicate and really delicious cake. It will be liked by children not just because of its taste but also due to its original appearance.


All author's recipes

Irina Proshunina

Recipe author

Irina was fond of cooking when she was a student. Same time she brought culinary books from every country she visited. Nowdays Irina has collcted more than 100 different books. Moving to Italy she began to introduce many new gastronomic "mysteries". Live in Italy and do not like to cook is impossible. Irina appreciate available, tasty and everyday cuisine, she shares only with verify recipes. Irina prefer to live by a code "Happiness - is when you have someone to cook and something to cook from. Irina has two beautiful daughters.

Steps

1
Done

Step 1

Prepare the ingredients, remove the eggs from fridge to get to room temperature. Grease a 24 cm baking form with a little oil and layer the bottom with parchment. You will need self-raising flour. You may make your own by sifting 300 g all-purpose flour and combining it with 2,5tsp baking powder and 1/3 tsp fine salt. Mix well and weigh the necessary 300 g.
2
Done

Step 2

In a big bowl combine the oil, sugar, milk, eggs and vanilla extract. Mix well till homogeneous using a spatula or a whisk. We don’t recommend using a mixer for this recipe, as it will aerate the batter.
3
Done

Step 3

Pour 400 ml batter into another bowl. Prepare the dry mixture for the pale batter by combining 175 g flour and ½ tsp baking powder. Add this mixture to one of the bowls. The pale batter is done. It is quite viscous and goes down from a spoon slowly.
4
Done

Step 4

Separately combine sifted 125 g flour, 25 g cocoa powder and ½ tsp baking powder. Add the orange zest. Add this mixture to the bowl with the batter and mix well. This is the dark batter.
5
Done

Step 5

Preheat the oven to 180°C. Spoon the pale batter (1 tbsp) into the centre of the form, continue with 1 tbsp dark batter.
6
Done

Step 6

Keep alternating the batters till the form is full and the batter is over.
7
Done

Step 7

Bake the cake in the middle of the oven for about 35 mins. Check the doneness with a toothpick – it should come out from the centre dry.
8
Done

Step 8

Cool the zebra cake and remove from the form. Store in an air-tight container up to 3 days. Enjoy your meal!

Zebra cake

For some people this is a cake from childhood memories, some may have never come across such a striped cake. This is a recipe by a British model, pastry chef and TV host Lorraine Pascal. It was published in one of her cookbooks. The name can be translated as “Crawling tiger and hiding zebra”. And we can just recommend trying this delicate and really delicious cake. It will be liked by children not just because of its taste but also due to its original appearance.

  • Автор рецепта:
  • После приготовления вы получите 10
  • Время приготовления: 1 hour

Ингредиенты

  • 250 ml vegetable oil
  • 250 g sugar
  • 180 ml milk
  • 4 pcs egg
  • 1/10 tsp vanilla extract
  • 300 g self-raising flour
  • 1 tsp baking powder
  • 25 g cocoa powder
  • 1 tbsp orange zest

Способ приготовления

  • Prepare the ingredients, remove the eggs from fridge to get to room temperature. Grease a 24 cm baking form with a little oil and layer the bottom with parchment. You will need self-raising flour. You may make your own by sifting 300 g all-purpose flour and combining it with 2,5tsp baking powder and 1/3 tsp fine salt. Mix well and weigh the necessary 300 g.

  • In a big bowl combine the oil, sugar, milk, eggs and vanilla extract. Mix well till homogeneous using a spatula or a whisk. We don’t recommend using a mixer for this recipe, as it will aerate the batter.

  • Pour 400 ml batter into another bowl. Prepare the dry mixture for the pale batter by combining 175 g flour and ½ tsp baking powder. Add this mixture to one of the bowls. The pale batter is done. It is quite viscous and goes down from a spoon slowly.

  • Separately combine sifted 125 g flour, 25 g cocoa powder and ½ tsp baking powder. Add the orange zest. Add this mixture to the bowl with the batter and mix well. This is the dark batter.

  • Preheat the oven to 180°C. Spoon the pale batter (1 tbsp) into the centre of the form, continue with 1 tbsp dark batter.

  • Keep alternating the batters till the form is full and the batter is over.

  • Bake the cake in the middle of the oven for about 35 mins. Check the doneness with a toothpick – it should come out from the centre dry.

  • Cool the zebra cake and remove from the form. Store in an air-tight container up to 3 days. Enjoy your meal!

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Ricotta, spinach and mint hand pies
next
Crepe cake “Rose bouquet”
previous
Ricotta, spinach and mint hand pies
next
Crepe cake “Rose bouquet”

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