Skip to main content
logo
Food Advertising by

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

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Vietnamese Caramelised Chicken ~ 越南焦糖鸡

This is a quickie and delicious chicken dish, braised in caramelised sauce.  The ingredients are not too difficult to find and if you can't find kaffir lime leaves, you can omit them altogether.  This dish serves well with white rice and a side veggie dish.  Try it!




Vietnamese Caramelised Chicken  ~   越南焦糖鸡
Ingredients

3 deboned chicken leg cut into bite size2.1/2 Tbsp brown sugar or Palm sugar1/2 cup water1 Tbsp fish sauce1 Tbsp lime juice3 pips of garlic, chopped5 shallots, mincedSome black pepperSome shredded kaffir lime leaves (optional)Method Season the chicken with some salt and pepper.Place brown sugar and water in a wok over medium heat till bubbles appear and sugar melted.  Add in the other ingredients except the chicken and lime juice.Add the chicken pieces, skin side down, flipping over now and then, cook till chicken is tender and cooked through.Add in the lime juice and fine tune to taste.Dish out and serve with white rice.

Matcha/Green Tea Pound Cake ~ 抹茶磅蛋糕

I was so pleased when I saw the nice green colour of this pound cake after I removed it from the oven, for true to the recommendation by the lady at the shop where I usually get my ingredients, she assured me that I won't be disappointed.  Yes, it is green and not pale or brownish.  The homemade red bean paste complimented well with the green tea and the cake stayed moist and soft even after three days kept in an airtight container, refrigerated.







Matcha/Green Tea Pound Cake ~  抹茶磅蛋糕  (adapted from 'here'.)
Ingredients
150 gm plain flour1 Tbsp matcha/green tea1/4 tsp baking powder150 gm unsalted butter3 large eggs130 gm icing sugarRed bean paste for fillingGreen tea powder or Icing sugar for dustingMethod Sift baking powder with green tea powder and plain flour, set aside.Beat butter with icing sugar till creamy.Add in eggs one at a time till well incorporated.Fold in flour in 2 portions.  Mix well.Pour half batter into a lined 23 x 13 cm loaf pan and distribute the red bean p…

Coffee Chiffon Cake with Cocoa layering ~ 咖啡戚风蛋糕

This is a very soft and light chiffon cake and I used a combination of coffee and cocoa.  The flavours do blend well and complemented each other and it's perfect to serve this to guests or to enjoy at any time of the day.





Coffee Chiffon Cake with Cocoa layering  ~  咖啡戚风蛋糕                             
Ingredients
(A)
70 gm plain flour
10 gm coffee granules
5 large egg yolks
20 gm caster sugar
70 ml hot water
60 ml canola oil
Cocoa powder

(B)
90 gm caster sugar
10 gm cornflour
5 large egg whites

Method
Sift plain flour, twice, set aside.Mix coffee granules with 70 ml hot water, set aside to cool.Beat egg yolks with sugar, then add in oil and coffee.  Sift in flour and mix well, set aside.Combine caster sugar with cornflour.In a clean bowl, beat egg whites till foamy, add in half cornflour mixture, then gradually add in the balance.  Beat till stiff peaks but not dry.Fold 1/3 of egg whites into the egg yolk batter, then pour this into the remaining egg whites.Scoop 1/3 batter into an ungr…