I found this recipe on one of the Facebook pages I follow called Bredele (which mean small Christmas biscuits in “Alsacien”). Most of the people following this page are bakers and make a lot of biscuits at Christmas. Some of them have done well over 50 different type of biscuits, which they give away as a Christmas gift to friends, family and neighbours. During the rest of the year, people share recipes they have found on various websites or books. I am not sure where this recipe is from but it is light cake, easy to make, and it looks fantastic. It’s a little like a chiffon cake as you have to turn it upside down in the tin to cool it and has a similar texture.
The recipe is made in two halves and then combined in the tin. I used a 23 cm round springform tin which is the exact size for this quality of dough (it’s more like a thick batter).
It’s an ideal cake to show off with as it looks so nice. Most people who don’t bake will think that you have slaved over it!
All the people who have tasted it, liked it a lot. It goes very well with a cup of coffee or could be served as a dessert with some whipped cream or ice-cream.
Ingredients
For the plain cake
150g flour
1 small tsp baking powder (a little less than level)
130g sugar
Vanilla
3 eggs
65g vegetable oil
90g tepid water
For the chocolate cake
120g flour
30g cocoa
130g sugar
1 small tsp baking powder (a little less than level)
3 eggs
65g vegetable oil
90g tepid water
Method
Preheat the over at 160C, not fan oven.
Prepare the two doughs at the same time in two different dishes
Plain cake
Mix flour and baking powder and add the sugar and vanilla
Chocolate cake
Mix flour, cocoa and baking powder and add the sugar
Add in each one 3 egg yolks, oil and water and mix well.
Make a meringue with the egg whites (firm) and divide into two equal amount.
Incorporate delicately into each preparations
Put 3 tablespoons of the chocolate dough in the middle of the tin, then put 3 tablespoons of the plain dough in the centre of the chocolate dough. The dough will spread by itself.
Repeat this until you have used all the dough
Put in the pre-heated oven for 50mn to 1 hour or until a toothpick comes out clean.
Turn the cake upside down without taking it out of the tin and leave to cool this way.
By Brigitte Kershaw
14 comments
This cake omg!!! I can’t wait to make it, can’t wait…This looks sooo good and it is very easy to make.
It looks amazing does it not?
I haven’t baked a cake in ages and this makes me want to bake again. I thought a zebra cake would be really hard to make but it doesn’t seem that hard x
So glad to hear that, it is easy just need to get the technique right
Yummy! I want this cake now, I will try this recipe, and hope it will come out good!
Great afternoon tea cake to enjoy with family and friends
Wow, this zebra cake recipe looks amazing! The step-by-step instructions and pictures make it seem so easy to make. We can’t wait to try it out and impress our friends!
It does, doesn’t it? It is a delicious cake as well
We need the moments to celebrate and to remember. Food is about connections we make in life. Beautiful recipe to enjoy any time.
I agree, it certainly is. It is a lovely recipe to share with family
I enjoyed the process of making this cake. The result might not be as good as I expected but it was fun making it. I will definitely try again!
Glad to hear that Beth, let me know what was not good and I will try to help you make it better
I will surely make this cake for my birthday! Thanks for sharing!
Hope you do, such a pretty cake