Sunday, 26 September 2010

Zebra Cake

Some say it's old fashioned, retro, right there with a Battenberg or fit for Dot Branning (Née Cotton). 
Whatever misconception you have just forget it!!! A Zebra cake is fluffy, moist, simple, just superbly delicious


4 Large eggs
1 Cup (8 ounces) of sugar
1 Cup (1/2 pint) of milk
1 Cup (1/2 pint) of vegetable oil
Vanilla extract (about 1 teaspoon)
2 + 1/2 Cups (20 ounces) of self-raising flour
1 Teaspoon of baking powder
1/4 Teaspoon of salt (a good pinch)
4 to 5 Tablespoons of drinking chocolate powder

Preheat oven to 350 degrees. Grease  a round cake tin (22 cm/9 inches) and line the bottom with greaseproof paper.

1. Whisk together sugar and eggs to a light and homogeneous mixture.

2. Add milk, oil and vanilla

3. In goes flour, baking powder and salt. Whisk to a fluffy batter. 
Measure out half of the batter in a jug and to this half add the chocolate powder. 
Place the remaining vanilla batter in another jug.

4. Drop a dollop of the vanilla batter in centre of the prepared tin and let it spread. On top of the vanilla batter drop a dollop of chocolate batter. 
Give it a few seconds to spread itself. 
Keep alternating dollops of the two batters until all the batter has been used up.

5. Bake in low heat for approximately 50 minutes or until tester comes out clean. Let it cool before slicing.

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