ZEBRA CAKE The zebra cake is a simple and incredibly soft pantry dessert, easy to prepare and especially butter-free, to make it even healthier and more genuine. To prepare this cake, you will really need few ingredients. You can whip the batter in a stand mixer or with electric whisks; in both cases, the result will be identical, with electric whisks just requiring a few more minutes to whip the batter. But now follow me to the kitchen, and I’ll show you how to prepare the zebra cake!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 432.35 (Kcal)
- Carbohydrates 53.65 (g) of which sugars 32.66 (g)
- Proteins 7.39 (g)
- Fat 23.23 (g) of which saturated 4.59 (g)of which unsaturated 18.00 (g)
- Fibers 4.37 (g)
- Sodium 41.76 (mg)
Indicative values for a portion of 60 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 9.5-inch zebra cake
- 4 egg whites
- 3/4 cup sugar
- 1 cup flour
- 1/3 cup milk
- 1/3 cup vegetable oil
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- A few drops vanilla extract
- 4 egg yolks
- 3/4 cup sugar
- 3/4 cup flour
- 1 teaspoon baking powder
- A few drops vanilla extract
- 1/3 cup milk
- 1/3 cup vegetable oil
Tools
- 1 Bundt Pan
- 1 Electric Whisk
- 2 Spatulas
Preparing the Zebra Cake
The preparation of this cake is extremely quick, so I recommend turning on the oven right away and setting it to static mode at 350°F. Take the eggs out of the fridge a bit before preparing the cake, as for a perfect result the eggs need to be at room temperature to whip properly.
First, prepare two bowls and break the eggs, separating the yolks from the whites. Now whip the whites until stiff peaks form along with the sugar. Once you have a very white and frothy meringue, still continuing to whip, add the vanilla extract, oil, and milk.
After incorporating the ingredients, finally add the sifted flour, baking powder, and cocoa. You will then obtain a dark, fluffy, and smooth batter without lumps.
Now, we focus on the light batter. Whip the yolks with the sugar until they are very clear and fluffy, then add the vanilla extract, milk, and oil.
Now add the sifted flour and baking powder; continue whipping until you get a light, fluffy batter. Take the bundt pan, lightly grease it with a little vegetable oil, and flour it, removing the excess flour. Now we are ready to assemble our zebra cake!
Pour a little of the dark batter at the bottom of the pan, just covering the bottom, then continue with the light batter (just a circle around the pan) and keep alternating the two batters until they are finished.
Bake the cake in a static oven at 350°F for about 25 minutes. Since cooking times may vary from oven to oven, I always recommend (after about 20 minutes) inserting a skewer into the cake; if it comes out dry, you can remove the cake from the oven. If not, continue baking for a bit longer.
Let the cake cool, and only when it is at room temperature can you remove it from the pan (if it is still hot, you risk breaking it) and enjoy its soft, delightful taste!
Frequently Asked Questions about Preparing the Zebra Cake
In this section, you will find the most common questions about preparing the zebra cake. If you can’t find what you’re looking for, don’t hesitate to write to me!
How do I store the cake?
In a cake tin, well-covered, for up to 4/5 days.
Can I add Nutella?
Sure, once you finish alternating the batters, you can randomly spoon Nutella into the batter; during baking, it will be enclosed and found inside the cake.
What if I want to use butter instead of oil?
You can substitute butter by using 3 oz of melted butter for each batter.
