LIGHT ZEBRA CAKE Today I will explain how to prepare the zebra cake, a dessert that has been popular on the web for some time, but I decided to opt for a lighter recipe without egg yolks and butter, but thanks to the presence of whipped egg whites, it stays soft for days! If you want to discover how to prepare the light zebra cake, follow me in the kitchen!
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for a light zebra cake in a pan about 9.5 inches
- 5 egg whites
- 180 g sugar
- 3/4 cup water
- 7 tbsp sunflower oil
- 2 cups all-purpose flour
- 1 packet baking powder
- A few drops vanilla essence
- 3 tbsp unsweetened cocoa powder
Useful tools for preparing the light zebra cake
To prepare the zebra cake, it will take very little time, the only patience you need is to follow the instructions I see in the recipe to achieve the “zebra” effect. Another thing to keep in mind is to always use egg whites at room temperature, this way they will whip up firmer and in much less time!
- 1 Non-stick pan
- 1 Sugar Sifter
- 1 Electric Whisk
Preparation of the light zebra cake
As indicated at the beginning, it is necessary to use egg whites at room temperature, this way (if you want you can add a pinch of salt) they will whip up much faster and to very stiff peaks, this will help you to obtain an even higher and softer cake!
The first step is to put the egg whites in a bowl, add a pinch of salt and then with the help of electric whisks start to whip them, when they begin to gain body add 50g of sugar from the total and continue until you obtain a firm and frothy consistency.
Now sift the flour together with the baking powder in a bowl, in another bowl mix water and oil quickly with a whisk to create an emulsion.
Now pour the water and oil emulsion into the flour and mix quickly with a whisk, when they are well combined add the remaining sugar and continue to mix: you should obtain a fairly sticky mixture.
Now begin to add the whipped egg whites a little at a time, take a portion, insert it into the flour and water mixture and start mixing slowly from the bottom upwards, continue this way until all the egg whites are used up. You will thus obtain a creamy and lump-free batter which you will divide exactly in half into two bowls.
Add the cocoa to one of the two mixtures and mix gently until fully incorporated, now we are ready to start making our zebra cake! Line a non-stick pan with parchment paper (if you do not want to line it, it will be enough to grease it gently with a little seed oil and sprinkle it with flour removing the excess) and then with the help of a spoon pour a little of the light batter in the center.
Now take a spoonful of the cocoa batter and pour it exactly in the center of the light batter and continue this way alternating the two batters and always alternating the light batter with the dark one. As you proceed, you will see that the cake gradually spreads creating concentric circles of the two colors, continue this way until you finish both batters. Bake in a static oven at 340°F for about 20 minutes, the time may vary depending on your oven model, but I always recommend doing the toothpick test after about 20 minutes to check that the cake is perfectly baked.
An extra tip:
* It is essential that the two batters (the light one and the cocoa one) have the same consistency, if after adding the cocoa you realize that the dark batter is too thick, you can add a very small amount of water;
* To avoid creating bubbles in the batter, before baking you can gently tap the pan on the work surface;
* The zebra cake keeps well under a glass dome or in an airtight container and stays soft for 4/5 days.
* The zebra cake keeps well under a glass dome or in an airtight container and stays soft for 4/5 days.
