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

White Bihoon/Rice vermicelli ~ 白米粉

I was introduced to White Bihoon on my recent trip to Singapore and must admit that I have never heard of this before.  Back here, we have Hokkien fried bihoon which is brownish in colour or Cantonese braised bihoon which is bihoon deep fried and coated with an eggy sauce of meat, seafood and vegetables.  I was curious and I had my first taste of this popular White Bihoon at Jewel, Changi airport.  It's white, because no light or dark soya sauce was added to the bihoon, hence it's white.  It does tastes good with a light squeeze of calamansi. So, today I'm trying to replicate this dish and here's my version of White Bihoon.  Enjoy!



White Bihoon/Rice vermicelli  ~    白米粉
Ingredients
100 gm bihoon (for 2 servings)2 eggs beaten100 gm prawns100 gm chicken leg, deboned and sliced6 cups or more chicken stock1 tsp chicken granules1.1/2 tsp cornstarch + water to thickenVegetable of your choiceSalt, pepper and sugar to season the chicken and prawnsCalamansi, sliced (optional)Salt…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.


Lemon Muffins ~ 柠檬玛芬

What can be most satisfying on a Monday morning when there are warm muffins being served on the breakfast table?  They are quick and easy to whip up as only light mixing is required.  These muffins are full of lemony flavour and fragrance, a big boost for your Monday blues!





Lemon Muffins  ~   柠檬玛芬
Ingredients
250 gm plain flour150 gm caster sugar1 'L' egg1.1/2 Tbsp lemon zest3 tsp baking powdera pinch of salt3/4 cup milk1/3 cup oilMore lemon zest to sprinkleMethod Sift flour, baking powder, salt into a mixing bowl, mix in the sugar and lemon zest.  Whisk till well combined.In another bowl, whisk the egg, add in the milk, followed by the oil and whisk till well incorporated.Add the wet ingredients into the dry ingredients, mix till just to dampen the flour.  Do not overmix.  Batter should be lumpy.Using an icecream scoop, scoop the batter into a lined muffin pan, 2/3 full.Bake in a preheated oven @ 180 deg.C, for 20 to 25 mins. till golden brown.  Test with a skewer till it comes …