I’ve been wanting to try making a Zebra Cake for the longest time. And then I tried it. And then I tried it again. And then again. And again. FOUR times!! Each time, something went wrong – when I fixed that, something else went wrong. And I now know the entire recipe in my head!
Here’s my final attempt – and I thought it was pretty good. It’s still not perfect – but the reason baffles me.
(I followed this recipe exactly)
Here you have the ingredients: Sugar, All-purpose Flour, Milk, Cocoa, Baking Powder, Oil and Eggs.
First beat the sugar and eggs together. Add the milk and oil and continue to blend well. Meanwhile, sift the flour and baking powder. Start adding the flour to the wet ingredients, little by little, until well combined. Do not over beat, and don’t let those bubbles form as far as possible. Of course, since I was using a hand whip, the bubbles did form! Divide the dough into halves and add cocoa to one half.
Now comes the important part. In a buttered baking dish (I think you should use a round pan, though I tried both a round and a rectangular and didn’t see much difference). First scoop about 3 tbsp or 1 ladle that holds about 3 tbsp of batter in the middle of the pan. Then pour the dark batter in the middle of the original batter. Here you go:
When you cut it, you can see the beautiful stripes! Its really a gorgeous cake. Do you see the holes in mine? That’s what happens if you have bubbles! It’s still light and moist and delicious, though.
Okay, now that we’re done with the Zebra, let’s move onto the Leopard, shall we? It’s just that I had some batter left over from the above process. So I poured two ladlefuls into a muffin tin and baked it (one ladle of the regular batter and one of the cocoa). We got ourselves some spots.
My daughter was delighted with her “zoo” dessert! And now that we have stripey zebras and spotted leopards, she requests a giraffe next!