Back from the food blogging fair held in Soissons, I’m rushing to share with you the recipe for the zebra cake, or striped cake, that I made this afternoon at the Saint-Léger abbey with my friend Séverine from the blog Délices et pâtisserie. There were many curious onlookers (food lovers) present earlier, and you were very interested in the recipe, which wasn’t yet on the blog.
To present it, I’ve put up a few photos of the cake made today, but it’s a recipe I’ll make again as soon as possible so I can take new photos (including some showing the steps of the recipe) 🙂
Thank you to everyone who came to see us — we had a lot of fun making this cake, which was as simple as it was good!
Tips and Tricks
To get nice bold stripes, be generous with each pour of batter.
If using a tablespoon, I would say pour 2 to 3 spoonfuls each time.
If the stripes come out too narrow, it means you did not pour enough batter each time. Do not hesitate to try again, tweaking a few of the parameters 🙂
A big thank you to my friend Rébecca who stepped in as photographer today 🙂
Ingredients & method
1 component · Full recipe
Cake
Ingredients
- 4 eggs
- 180 g (6.3 oz) caster sugar
- 250 g (8.8 oz) flour
- 80 ml (2.7 fl oz) milk
- 80 ml (2.7 fl oz) oil (sunflower or grape seed)
- 1 sachet baking powder
- 1 tablespoon vanilla sugar or a little vanilla extract
- 2 tablespoons cocoa powder
Method
1
Preheat the oven to 180°C / 350°F.
2
Whisk the egg whites with half the sugar until stiff peaks form.
3
In a bowl, mix the egg yolks with the remaining sugar.
4
Add the oil and milk and stir to combine.
5
Add the sifted flour and baking powder and mix well.
6
Gently fold in the whisked egg whites using a spatula. Take care not to deflate them too much.
7
Divide the batter into 2 equal portions (you can weigh them for accuracy).
8
Into the first portion, stir in the vanilla sugar (or liquid vanilla extract).
9
Into the second portion, stir in the sifted cocoa powder.
10
Transfer each batter into a piping bag (or use a tablespoon instead).
11
Grease the tin.
12
Pour a circle of vanilla batter into the centre of the tin, then pour a circle of chocolate batter on top. There is no need to spread the batter — it will gradually spread out on its own.
13
Continue alternating the two batters until both are used up.
14
Bake for approximately 25 minutes (this will depend on your oven and tin size — check with a skewer, it should come out clean).
15
Remove from the oven and leave the cake to cool on a wire rack.
Gallery
