Zebra Cake
You can never have too many dessert recipes, so give Zebra Cake a try. This recipe makes 10 servings with 230 calories, 6g of protein, and 5g of fat each. For 36 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. This recipe is liked by 467 foodies and cooks. This recipe from Brown Eyed Baker requires vegetable oil, vanillan extract, low fat milk, and cocoa powder. It is a good option if you're following a lacto ovo vegetarian diet. From preparation to the plate, this recipe takes roughly 1 hour and 15 minutes. With a spoonacular score of 35%, this dish is rather bad. If you like this recipe, take a look at these similar recipes: Zebra Cake, Zebra Cake, and Zebra Cake.
Servings: 10
Preparation duration: 30 minutes
Cooking duration: 42 minutes
Ingredients:
2 cups all purpose flour
1/8 tsp almond extract
1 tbsp baking powder
2½ tbsp cocoa powder
4 large eggs
1 cup milk (low fat is fine)
¼ tsp salt
1 cup sugar
1 tsp vanilla extract
1 cup vegetable oil
Equipment:
baking paper
cake form
oven
bowl
whisk
frying pan
wire rack
Cooking instruction summary:
1. Preheat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.2. In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and almond extracts.3. In a medium bowl, whisk together flour, baking powder and salt. Pour into wet ingredients and whisk to combine. Measure out just over two cups of vanilla batter and place it back in the medium bowl. Sift cocoa powder over the bowl and whisk until fully incorporated.4. Put 3 tbsp of vanilla batter into the center of the pan and let it spread slightly on its own. Put 3 tbsp of chocolate batter in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters, repeat the technique until all the batter has been used up.5. Bake for 38-42 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean.6. Let the cake cool in the pan for 10-15 minutes, then turn out the cake and remove the parchment paper. Reinvert on to a wire rack and let cool before slicing.
Step by step:
1. Preheat oven to 350F. Line a 9-inch round cake pan with a circle of parchment paper and lightly grease the bottom and sides of the pan.
2. In a large bowl, mix together eggs and sugar until mixture is light and creamy and the sugar has mostly been dissolved. Stir in milk, vegetable oil, vanilla and almond extracts.
3. In a medium bowl, whisk together flour, baking powder and salt.
4. Pour into wet ingredients and whisk to combine. Measure out just over two cups of vanilla batter and place it back in the medium bowl. Sift cocoa powder over the bowl and whisk until fully incorporated.
5. Put 3 tbsp of vanilla batter into the center of the pan and let it spread slightly on its own. Put 3 tbsp of chocolate batter in the center of the vanilla. It will push out the other batter and, as it sits for a moment, will also spread itself. Alternating spoonfuls of the two batters, repeat the technique until all the batter has been used up.
6. Bake for 38-42 minutes, until the cake is light gold and a tester inserted into the center of the cake comes out clean.
7. Let the cake cool in the pan for 10-15 minutes, then turn out the cake and remove the parchment paper. Reinvert on to a wire rack and let cool before slicing.
Nutrition Information:
covered percent of daily need
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