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Zebra Cake with Soyabean milk







Seems that Zebra Cake is very popular in Eastern Europe and it's best accompanied with a cup of black coffee or tea. It's simply delicious, moist and light and the sight of the stripes of the cake is something to behold.  Enjoy!



Recipe for Zebra Cake with Soyabean milk  (Moist Sponge)

Ingredients :
  • 10 oz Plain Flour
  • 6 oz Caster sugar
  • 4 Eggs
  • 1 cup Sugarless Soyabean milk
  • 1 cup Canola Oil
  • 3  Teasp. Baking Powder
  • 3  Teasp. Chocolate Powder
  • 1  Teasp. Vanilla
  • 1  Teasp. Salt
Method :
1.   Sift the flour with the baking powder, salt and set aside.
2.   Beat the eggs with the caster sugar till light and creamy, and ribbons form when the whisk is lifted.
3.   Add the soyabean milk , then the oil and continue beating until well combined.
4.   Slowly fold in the flour and vanilla till well blended.  Do not overbeat to  prevent air pockets from forming.
5.   Divide the batter into 2 equal portions.  This is important.
6.   Sift the chocolate powder into 1 portion of batter and mix well.
7.   Spoon 3 tablespoons of plain batter into the centre of the well greased and floured 9 inch square tin.
8.   Then spoon 3 tablespoons of chocolate batter into the centre of the plain batter.  By adding the chocolate batter, it will help push out the plain batter to fill up the cake tin.
9.    Do not stop to wait  for the batter to spread, just continue on with another 3 tablespoons plain and 3 tablespoonss chocolate, and so on, till the batters have been used up.
10.    Do Not Tilt the cake tin.
11.  Bake in preheated oven @ 350 deg.F/180 deg.C for about 40 minutes, cake is done when tested with skewer and it comes out clean.

Comments

  1. I just made a banana chocolate zebra cake too! I just love the zebra design, like you said, the strips is something to behold.

    ReplyDelete
  2. My first attempt at the zebra design was a pound cake, but it turned out to be a marble cake. The consistency between the two is different, hence the design.

    ReplyDelete
  3. You really can bake LOL! All your cakes look so lovely and delicious.

    ReplyDelete
  4. Thanks. I'm still learning and experimenting with recipes, first priority is always to reduce the sugar.

    ReplyDelete
  5. Hi, baked it yesterday for my son's birthday.It is moist and tasted just right.The cake surface crack and it is a tat oily,perhaps I used sunflower oil?

    ReplyDelete
  6. Hi Anonymous
    Thanks for dropping by my blog. Sometimes I do experience some cracking at the surface of cakes if oil is used instead of butter or margarine. As far as I know, sunflower and canola oil are the same, if you find it a bit oily, perhaps you can reduce a tiny bit of oil, not too much otherwise the cake may turn out a bit dry, say about 10ml.

    ReplyDelete
  7. I just tried ½ recipe. It's really moist... and I use olive oil, yumyumiee... Gonna bake again for my weekend get away and thinking to use margarine i stead of oil. Any idea how much I shall use it? Thanks in advance.

    Noni

    ReplyDelete
  8. Noni
    Oh, so glad that you've tried this recipe! I'm not sure whether you'll be able to get this zebra pattern when you use margarine, because the batter is slightly more runny than the normal cake batter. Then the method will be different too. You'll need to beat the sugar with the margarine. But if you were to melt the margarine then it should be the same method. There's a butter/margarine to oil conversion table on my sidebar, under 'Useful Links'. Do take a peep at it. Btw, Sunflower oil is not suitable for baking because it smokes and burns at very high temperatures.

    ReplyDelete

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