Freshly and Loving Baked on : 20th Sept 2014
The Empress Dowagar is at work again. “I wanna bake a zebra cake, go find me one good recipe and teach me.” Zebra cake was one of my earliest attempts when I first started baking. I attempted the neapolitan version. I still remembered that my level of proficiency in cakes was almost nil. I have no food colouring at home nor do I know where to get it. My pantry was really pathetic. So I decided to used beetroot juice to create the pink. The raw batter looked a very fabulously pink but the baked product was sadly lacking the pink beauty. So instead of 3 colours, I only see 2 visually. It is a sad day.
Fast forward to today, my pantry is very well stocked. I can bake something on impulse knowing I have all the ingredients in my pantry to feed the sudden urge. But I still remembered the early failure and tedious attempt. I cringed at the thought of making one. But since the decree has been handed down, I shall gladly attempt it.
Let me do the normal traditional version of the Zebra Cake to test out the recipe.
2 Cups All Purpose Flour
1.5 Tsp Baking Powder
1/2 Tsp Salt
1 Cup Organic Coconut Oil
1 Cup Milk
2 Tsp Pure Vanilla Extract
1 Cup Granulated Sugar
3 Tbsp Dutch Processed Cocoa Powder
Sift the flour, baking powder and salt together and set aside. Beat the eggs and sugar together. Whisk at high speed till thick. To test it, see if you can draw a number 8 using the batter and the 8 stay for a few seconds before disappearing.
Once that is done, scoop up 5 tbsp or more into the oil, milk and vanilla extract miture. Mix it up before pouring it into the egg/sugar whipped batter while the mixer is still running. This ensure that the oil does not sink to the bottom of the mixer.
Then slowly add in the flour mixture batch by batch and incorporate it into the batter.
Scoop up 2 and 1/4 cup of the batter and set aside. Add the cocoa powder into the remaining batter in the mixer and mix it up well.
Then you are ready to make your zebra cake.
It is very difficult to use spoons to alternate the cocoa and plain batters. So I use plastic bottles instead. Then there is this question of how much to squeeze. I use a mental counting method. As I squeeze from 1 bottle, I counted 1 to 5 and alternate. The longer u squeeze, the bigger the stripes will be.
Tada! This is the raw version.
I bake this in a preheated oven of 175 degree for 55 minutes or until the cake tester came out clean.
Once it is taken out, let it cooled down before slicing into it.