Zebra cake with cocoa

Name: Zebra cake with cocoa - Cosmina B.
Ingredients: 6 fresh country eggs; 1 cup of flour; 3/4 cup of sugar; 5 tablespoons of oil; 5 tablespoons of lukewarm water (warm); optional: ground walnuts; essences; grated lemon peel; etc.

Dessert - Zebra cake with cocoa by Cosmina B. - Recipia

Zebra Cake with Cocoa When I want a simple cake without baking powder or any other leavening agent, I choose this recipe. The batter relies on well-beaten egg whites, and the order of the steps is crucial. The stripes are formed by alternating spoonfuls of white batter and cocoa batter. It’s not a complicated recipe, but the eggs must be fresh, and the egg whites should be whipped until they are stiff and glossy. Quick Info Total Time: Not specified in the original recipe Preparation Time: Not specified Baking Time: Not specified; the cake is ready when it passes the toothpick test Servings: Number not specified; it depends on how the cake is sliced Difficulty: Easy to medium Recipe Type: Two-colored cake with cocoa, without leavening agent Ingredients 6 fresh free-range eggs or high-quality eggs 1 cup of flour 3/4 cup of sugar 5 tablespoons of oil 5 tablespoons of lukewarm water A pinch of salt Cocoa, for the 5-6 tablespoons of batter that will be separated Optional: essence, grated lemon or orange peel, ground walnuts For the pan: a little oil and flour or parchment paper The amount of cocoa is not mentioned in the original recipe, so it can be added according to preference to the separated batter. It is important that this mixture achieves a uniform color. Preparation Method 1. Preparing the Eggs Carefully separate the egg whites from the yolks. It is important that no yolk gets into the egg whites, or they will be harder to whip. For this recipe, the quality and freshness of the eggs matter a lot since no baking powder is used. 2. Whipping the Egg Whites Place the egg whites in a clean bowl and add a pinch of salt. Whip until you achieve stiff peaks. Gradually add the sugar while continuing to whip. The mixture should become firm and glossy. Do not rush to the next step until the sugar is fully incorporated and the egg whites are stable. 3. Preparing the Egg Yolks In another bowl, place the egg yolks. Gradually add the oil, one tablespoon at a time, mixing vigorously after each addition, just like making mayonnaise. Continue until all 5 tablespoons of oil are incorporated. 4. Combining the Mixtures Add the yolk mixture to the whipped egg whites. From this point, work more gently. Use a wooden spoon and mix with large, circular motions from bottom to top to retain as much air in the mixture as possible. Once the mixture is homogenized, add the 5 tablespoons of lukewarm water and incorporate them with the same care. If using essence, grated lemon or orange peel, or ground walnuts, these can be added at this stage. 5. Incorporating the Flour Sift the flour in gradually, little by little. Gently mix with the wooden spoon using circular motions from bottom to top. Do not mix vigorously or insist more than necessary, as the egg whites may deflate. The recipe can also be made using a mixer; however, after combining the egg whites with the yolks and adding the flour, it is safer to work with a wooden spoon. Gentle and slow movements better preserve the air in the foam. 6. Preparing the Cocoa Batter Separate about 5-6 tablespoons of the white batter into a small bowl. Add cocoa and mix until you achieve a uniform brown batter. The recipe does not specify a fixed amount of cocoa. Add enough to achieve the desired color without altering the consistency of the mixture too much. 7. Forming the Zebra Stripes Grease the baking pan with a little oil and dust it with flour or line it with parchment paper. Place a spoonful of white batter in the center of the pan, then a spoonful of cocoa batter directly on top or in the center of the white batter. Continue to alternate the two mixtures, spoon by spoon, until they are used up. The batter will gradually spread and form the striped pattern. There is no need to spread the batter with the spoon after each addition. The pattern is formed by the alternating pouring of the two mixtures. 8. Baking Place the pan in a preheated oven at medium heat. The original recipe does not specify an exact temperature, and the baking time may vary depending on the oven and the pan. The heat should not be too high or too low. The cake will rise during baking. Check it with a long toothpick: insert the toothpick into the center, and if it comes out clean without wet batter sticking to it, the cake is ready. Let it cool before slicing to ensure the stripes remain well defined. Why I Make This Recipe Often It’s a family recipe with simple ingredients and no leavening agent. I love it because the cocoa part is made directly from the base batter, without needing two separately prepared mixtures. Additionally, the optional flavors allow for customization without changing the main steps. Tips and Variations Tips Use fresh, high-quality eggs. In this recipe, the egg whites help the cake rise, and if they are not whipped well, the result may be less fluffy. The bowl for the egg whites must be clean, and the yolks should be separated without mixing with the whites. Add sugar gradually, not all at once. The foam is ready when it becomes stiff and glossy. After adding the flour, mix gently from bottom to top and as little as possible. This is one of the important steps for maintaining volume. The water should be lukewarm, not hot. Do not open the oven too early, as the cake may collapse. Check it towards the end when it looks risen and slightly browned. Substitutions The original recipe does not offer substitutions for eggs, oil, sugar, or flour. For the closest result, it is better to keep these ingredients and the specified proportions. Free-range eggs can be replaced with store-bought eggs, provided they are fresh and of good quality. The recipe remains based on the egg whites' ability to whip well. Variations You can add essence, grated lemon or orange peel. Ground walnuts can also be added to the mixture, as mentioned in the family recipe. For the pattern, maintain the method of alternating spoonfuls of white and brown batter. The amount of cocoa can be adjusted in the separated mixture, as the source does not specify an exact measure. Serving Ideas The cake is sliced after cooling and can be served plain as a dessert or snack. It is also suitable for serving on a platter, as the two-colored pattern looks best in slices. Frequently Asked Questions Why is baking powder not used? The recipe does not require a leavening agent. The volume is achieved from the whipped egg whites. Therefore, the proper separation of the eggs and the gentle incorporation of the flour are important. Can I prepare everything with a mixer? Yes, the recipe can be made with a mixer. However, after combining the egg whites with the yolks, especially after adding the flour, it is recommended to use a wooden spoon and mix from bottom to top. This way, the air in the egg whites is better preserved. How much cocoa should I add? The amount is not specified in the original recipe. Separate 5-6 tablespoons of the mixture, then add cocoa until you achieve the desired color and flavor. How do I know if the egg whites are whipped enough? The egg whites should be a stiff, glossy foam after adding the sugar. If they are still soft or runny, they need to be whipped more. Why should I use lukewarm water? The recipe calls for 5 tablespoons of lukewarm water. It should not be hot. It is added after the base batter is homogenized. Nutritional Values The values below are estimates. They depend on the size of the eggs, the actual amount in a cup of flour and sugar, the amount of cocoa used, and the number of slices. For a cake cut into approximately 10 slices, one slice may have around 220-250 kcal, approximately 25-29 g of carbohydrates, 5-6 g of protein, and 9-11 g of fat. The estimate does not include any optional ingredients, such as nuts, essences, or citrus zest. It does not represent an exact nutritional value but rather a rough calculation based on the main ingredients. Storage and Reheating The cake should be stored covered at room temperature to prevent it from drying out. It can be kept in a closed container or wrapped after it has completely cooled. Reheating is not necessary and is not specifically recommended for this recipe. The cake is usually served at room temperature.

Zebra cake with cocoa

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