16 September 2013

Zebra Cake

This is a really nice and simple recipe. It's exactly the kind of cake I like most, not having a massive sweet tooth - it's moist yet very light, it's got plenty of lovely flavour, but it's not too sweet or overpowering at all and doesn't make you feel sick with sugar after a slice. Or two. Or five. ;) And it goes perfectly with tea!

  • 5 eggs
  • 1½ glass of cater sugar. Or normal sugar. Or icing sugar. Whatever sugar you've got :)
  • 1 glass of plain flour
  • 1½ glass of self-raising flour
  • 2 tsp of baking powder
  • 1 glass of sunflower oil
  • ¾ glass of fizzy lemonade
  • 1 tsp of vanilla essence 
  • 3 tbsp cocoa powder
  • Another 3 tbsp of plain flour

  1. Separate egg yolks from whites. Beat the whites with sugar until you get soft peaks. Still mixing, add in the yolks one by one until they are mixed in well.
  2. Add in the flour and baking powder and fold in gently with a large spoon or a spatula until there are no lumps left.
  3. Add in the oil bit by bit and fold it in until fully incorporated. Add in the vanilla essence as well.
  4. Gradually add in the lemonade and mix it in as well. Try to pour it in quite gently so that it doesn't fizz out - you want to keep the bubbles in.
  5. Divide the mixture into 2 equal parts. Add the cocoa to one half, and the remaining 3 tbsp of plain flour to the second half. Mix them in.
  6. Take a round cake tin, about 20cm in diameter should be about right. Pour in 3 spoons of brown batter in the middle of the tin, then 3 spoons of white batter in the middle of it, then 3 spoons of brown and so on.
  7. Bake for 40-50 minutes at 180 degrees.

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