Zebra Cake

Name: Zebra Cake - Giorgiana L.
Ingredients: 5 eggs; 200 g flour; 200 g sugar; 1 teaspoon baking powder; 2 tablespoons cocoa; 4 tablespoons oil; 2 packets vanilla sugar; 1 pinch of salt

Dessert - Zebra Cake by Giorgiana L. - Recipia

The zebra cake is made from a single basic batter, which is then divided into two: one remains plain, while cocoa is added to the other. The compositions are placed alternately in the pan with a spoon, so that the zebra pattern is formed after baking. It is a simple cake, with common ingredients and a relatively short baking time. It is important that the egg whites are beaten well and incorporated gently, so that the batter remains airy. Quick info Preparation time: not specified in the original recipe Baking time: approximately 30 minutes Total time: preparation time is not specified; baking takes about 30 minutes Servings: the number of servings depends on how thick the slices are Difficulty: easy Recipe type: homemade cake, suitable for dessert or snack Ingredients 5 eggs 200 g flour 200 g sugar 1 teaspoon baking powder 2 tablespoons cocoa 4 tablespoons oil 2 packets vanilla sugar 1 pinch of salt Preparation method 1. Separate the egg whites from the yolks. You need two clean bowls, so the egg whites can be beaten well. 2. Put the egg whites in a bowl and beat them until frothy together with the salt. When they start to gain volume, add the sugar and continue mixing until you get a firm foam, resembling meringue. 3. In another bowl, beat the yolks with the oil. Gradually add the flour, baking powder, and vanilla sugar. The ingredients should be added gradually while mixing, so that the batter can homogenize more easily. 4. Add the beaten egg whites to the yolk mixture. Incorporate them with a spatula, using gentle movements, until the mixture becomes homogeneous. There is no need to mix vigorously at this stage. 5. Divide the batter into two equal parts. In one of them, add the 2 tablespoons of cocoa and mix until the color becomes uniform. 6. Pour the batter into a baking pan lined with parchment paper. Alternately spoon in the plain mixture and the cocoa mixture, one on top of the other. There is no need to spread each layer; the alternation of spoons creates the specific zebra cake pattern. 7. Place the pan in the preheated oven at 180 degrees Celsius. Bake the cake for about 30 minutes, until it passes the toothpick test. If the toothpick inserted in the middle of the cake comes out clean, it is baked. 8. Let the cake cool before slicing, so that the interior can set and the slices maintain their shape better. Why I make the recipe often It is an easy cake to prepare, with no complicated ingredients and no separate cream or filling. From the same batter, you get two colors, and the pattern is formed directly in the pan without special techniques. It is practical when you want a simple dessert but with a different appearance than a regular cake. Tips The egg whites should be beaten until firm before adding the sugar. If the foam remains soft, the cake may turn out less airy. Incorporate the egg whites with a spatula, not by rapid mixing. Gentle movements help maintain the volume obtained from mixing. Add the flour gradually to the yolk and oil mixture. This way, the composition forms more evenly and mixes more easily. When dividing the batter, try to get two quantities as close as possible. This way, the plain layer and the cocoa layer will be balanced. The oven should already be preheated to 180 degrees Celsius when you place the pan inside. The approximate 30-minute time may vary slightly, so checking with a toothpick remains the safest method. Do not cut the cake immediately after taking it out of the oven. While it is very hot, the crumb is softer and may compress or break when slicing. Substitutions The recipe is built on the mentioned ingredients, and these do not need substitutions to prepare the cake. The oil, eggs, flour, sugar, cocoa, and vanilla sugar are used exactly in the indicated quantities. If you do not have vanilla sugar, the recipe source does not provide an alternative, and it is not necessary to add another ingredient. To preserve the original taste, it is better to use the 2 packets of vanilla sugar provided. Variations You can achieve a different pattern depending on how you place the compositions in the pan. If you alternate the spoons approximately in the same area, the layers will remain more concentrated. If you place the mixture in different areas of the pan, the interior design will be more irregular. For a clearer pattern, alternately place one spoonful of plain batter and one of cocoa batter, without mixing them in the pan. This is the same method as in the recipe, just with more attention to the alternation of compositions. If you prefer the cocoa batter to be a more intense shade, this can only be achieved by using the 2 tablespoons of cocoa indicated, well incorporated into the half of the batter. There is no need to modify the basic composition. Serving ideas The cake can be sliced simply after it has cooled. It is suitable for breakfast, as a snack, or as a dessert served alongside a hot drink. Since it already has the zebra pattern and two colors inside, it does not need additional decoration. Frequently asked questions Why does the cake sink after baking? Most often, the egg whites were incorporated too vigorously, or the cake was not baked enough. The egg whites should be gently mixed with a spatula, and the baking should be checked with the toothpick test in the center of the cake. How is the zebra pattern achieved? Divide the batter into two equal parts, mix one with cocoa, and alternately spoon from both compositions into the pan. Do not mix the layers after they have been placed. Can I add more cocoa? The recipe uses 2 tablespoons of cocoa for half of the batter. If you increase the amount, it may change the texture of that part, so for the described result, it is recommended to keep the mentioned quantity. How do I check if it is done? Insert a toothpick into the center of the cake. If it comes out clean, with no wet batter sticking to it, the cake is baked. Checking is done after about 30 minutes, according to the recipe. When can it be sliced? After it has cooled. At that time, the crumb is more stable, and the slices can be cut more easily without crumbling. Nutritional values The values below are estimates for the entire recipe and may vary depending on the size of the eggs, type of flour, sugar used, and number of slices. For the entire cake, the estimate is approximately 2,300-2,500 kcal, 45-50 g protein, 300-320 g carbohydrates, and 95-105 g fats. If the cake is cut into 10 slices, one slice would have approximately 230-250 kcal, 4-5 g protein, 30-32 g carbohydrates, and 9-11 g fats. These values do not include additional ingredients, as the recipe does not provide for glaze, powdered sugar, or other additives. Storage and reheating Store the cake covered at room temperature after it has completely cooled. It is preferable to keep it away from air to prevent it from drying out. The cake can be consumed cold or at room temperature. It does not need reheating, and the recipe does not include a warming step after baking. If you heat it, do so only before serving and for a short time, as the crumb may dry out.

Zebra Cake

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