The recipe for the Zebra Cake you will read below is taken from two sites: Giallo Zafferano and Benedetta Parodi‘s one. I mixed the two recipes because the first time I made it, it didn’t turn out very zebra-striped inside and from the outside, it looked like a chocolate cake. As often happens, I try and try again, and finally, here it is, my Zebra Cake that satisfies me visually and most importantly, has passed the toughest test: the dip test!
Basically, it is a simple cake to make; you just need to pay attention when pouring the two mixtures, the white one should be in a larger quantity than the cocoa one.
On the blog, you will find many recipes for making perfect sweets for breakfast or snacks, I leave you some ideas below.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 511.53 (Kcal)
- Carbohydrates 75.79 (g) of which sugars 30.51 (g)
- Proteins 11.05 (g)
- Fat 21.17 (g) of which saturated 12.83 (g)of which unsaturated 8.10 (g)
- Fibers 2.35 (g)
- Sodium 62.51 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for a 10-inch Zebra Cake:
- 10.6 oz All-purpose flour
- 5.3 oz Butter (melted at room temperature)
- 6 Eggs (at room temperature)
- 1 packet Baking powder
- 4.9 oz Potato starch
- 1 packet Vanillin (or a vial)
- 1 oz Unsweetened cocoa powder (or sweetened cocoa powder)
- 0.42 cup Milk
- 7.1 oz Sugar
Tools for the recipe
- Electric whisk
- Oven
- 2 Bowls
- 1 Spoon
- 1 Pan
- 1 Scale
Preparation of the Zebra Cake:
Preheat the oven to 356°F in static mode. Now, work the butter melted at room temperature in a large bowl with high edges, together with the sugar and the vial of vanillin using the electric whisk. Then add the eggs, also at room temperature, one at a time, blending them well until you get a creamy mixture.
At this point, add the flour, 3.5 oz of potato starch (keep the remaining 1.4 oz aside), and finally the packet of baking powder. You will now have a fairly thick mixture, add the milk using the electric whisk to make it more fluid. Divide the mixture into two bowls, trying to have equal quantities. In one bowl, add the cocoa and mix well; in the part that will remain clear, add the 1.4 oz of potato starch you kept aside. At this point, take your 10-inch pan, preferably with a removable bottom, and grease it.
Now start pouring the two mixtures, one at a time obviously, to get the zebra effect inside the cake. You can use a large spoon and a teaspoon to help drop the individual batters. I started with the light mixture and poured 3 tablespoons in the center of the pan; once they spread a little, without ever moving the pan, I poured two of the cocoa mixture. I then continued by pouring two of the light one and two of the dark one until both batters were used up.
I then baked my beautiful zebra cake at 356°F for about 40 – 45 minutes, always do the toothpick test to check the cooking. Let it cool completely before opening the pan’s latch. You can either sprinkle it with powdered sugar or serve it as is to preserve its visual effect.
Enjoy your meal!!!
You can store the zebra cake in a cake container for two or three days; it will remain nice and soft and delicious as if it were just baked.
Variation:
You can replace the cocoa with two tablespoons of Nutella if you prefer a more intense flavor.
Tips:
If you love dunking cakes like me at breakfast, try this Nutella Plumcake
