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desserts-baking

Zebra Cake

A chocolate and vanilla cake with a difference.

Zebra Cake | DonalSkehan.com, A chocolate and vanilla cake with a difference.

desserts-baking

Zebra Cake

A chocolate and vanilla cake with a difference.

Thursday, December 7, 2017
US / METRIC

350g self-raising flour

2 ½ tbsp cocoa powder

2 tsp baking powder

300g caster sugar

4 large free-range eggs, beaten

300ml sunflower oil

300ml milk

1 tsp vanilla extract

2 1/2 cups self-raising flour

2 ½ tbsp cocoa powder

2 tsp baking powder

1 1/2 cups caster sugar

4 large free-range eggs, beaten

1 1/4 cups sunflower oil

1 1/4 cups milk

1 tsp vanilla extract

23cm/9″ Round cake tin

Parchment paper

Large bowl

Measuring jug

Electric hand-mixer

Sieve

Wire rack

This gorgeous swirly pattern will have everybody “oohing” and “aaaahing” when you cut the cake in front of them. But the best part is that the look is easily achieved – read on for my clever trick!

Preheat the oven to 180ºC/350F/Gas Mark 4. Grease a deep 23cm/9" round cake tin with a removable base and line with parchment paper.
Sift the flour, and baking powder into a large bowl. Add the sugar and mix well.
Place the wet ingredients into a measuring jug and whisk together. Make a well in the centre of the dry ingredients and pour in the contents of the jug. Beat together by hand or with an electric hand-mixer until you have a smooth mixture.
Take out ½ the mixture and place in a second bowl, sieve the cocoa powder into this mixture and mix until smooth.
Now, put a tablespoon of the vanilla mix in the middle of the tin. Then, using a clean tablespoon, put a blob of the chocolate mix in the middle of the vanilla one. Keep doing this, alternating between vanilla and chocolate, each time you dollop a blob in, the whole mix will spread out on the base. By the time you have used up both of the cake mixes, they should have just reached the edge of the tin. 2 ice-creams scoops are great for doing this if you have them.
Bake for 90 minutes, or until risen and firm to the touch. Remove from the oven and leave to cool before transferring to a wire rack until completely cool.

Ingredients
US / METRIC

350g self-raising flour

2 ½ tbsp cocoa powder

2 tsp baking powder

300g caster sugar

4 large free-range eggs, beaten

300ml sunflower oil

300ml milk

1 tsp vanilla extract

2 1/2 cups self-raising flour

2 ½ tbsp cocoa powder

2 tsp baking powder

1 1/2 cups caster sugar

4 large free-range eggs, beaten

1 1/4 cups sunflower oil

1 1/4 cups milk

1 tsp vanilla extract

You'll Need

23cm/9″ Round cake tin

Parchment paper

Large bowl

Measuring jug

Electric hand-mixer

Sieve

Wire rack

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