The zebra cake is a soft and delicious two-tone cake perfect for dipping at breakfast. Vanilla or chocolate? Why choose when the zebra cake can satisfy everyone? Simple, healthy, and genuine ingredients, a few minutes and a little patience, and the zebra cake will be on the breakfast table in no time!
Not to be missed
- Difficulty: Easy
- Cost: Economical
- Preparation time: 25 Minutes
- Portions: 10 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 6.7 oz sugar
- 1/2 cup vanilla yogurt
- 3.4 tbsp milk
- 3.7 oz rice oil
- 1 1/2 cups all-purpose flour
- 1/3 cup cornstarch
- 2 tsp baking powder
- 2 tbsp milk
- 2 tbsp unsweetened cocoa powder
Tools
- 1 Kitchen Aid Artisan Mixer
- 1 Bowl
- 1 Cake tester
- 1 Cooling rack
- 1 25 cm Bundt pan
Steps
In the bowl of the stand mixer, work the eggs with the sugar until light and fluffy. Add the milk, rice oil, and vanilla yogurt. Mix. Also, add the flour with cornstarch and baking powder. Combine well to obtain a smooth mixture without lumps. Divide it into two parts and add the unsweetened cocoa powder and milk to one of them. Check that the consistency of the two mixtures is similar: if the cocoa mixture is too thick and heavy, add a little more milk. Grease and flour a 10-inch Bundt pan and then alternate the two mixtures until finished. Bake in a preheated oven at 350°F for 40 minutes. Always remember to check the baking with a skewer. When the cake is done, remove it from the oven, take it out of the pan, and let it cool on a wire rack.
Notes
The recipe comes from HERE.
