Tuesday, 26 March 2013

ZEBRA CAKE - TWO WAY (With Eggs and Egg less)



On Sunday, our part of the world woke up to an overcast sky, cool breeze followed by an unexpected but very welcome downpour that settled the dust, glistened the leaves and the Earthy scent lifted up the spirits. Everything looked so clean, fresh and pure! There is something magical about the rain. An ecstasy pervades the soul every time clouds rumble and rain.
Since the morning started on such a beautiful note the day had to be good. In the happy state of mind, I wanted to bake. There was a special cake that I wanted to bake since long but never really went ahead with it and there couldn’t have been a better occasion to try it out. I knew my kids would love it….. It was a Zebra cake! 
The magic lies in arranging the batters!


ZEBRA CAKE
(Adapted from here )
Ingredients
2 cups all purpose flour
4 eggs
1 cup sugar (powdered)
1 cup milk
1 cup oil
5 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon vanilla extract
A pinch of salt
Method
Pre heat the oven to 180 degrees C. Grease and line an 8 inch round cake tin.
Beat eggs and sugar till light and fluffy.
Add oil, mix well. Add milk (reserve two tablespoons of milk for chocolate batter) and vanilla extract. Mix till well blended.
Sieve together all purpose flour, baking powder and salt.
Add dry ingredients to wet ingredients mixing well till the batter is smooth.
Divide the batter into two parts. In one portion, add cocoa powder dissolved in two tablespoons of milk. Keep the other portion plain.
Ladle the batters. This is the most important step. Use two separate ladles for the two batters. First pour a ladleful of the plain batter in the middle of the cake tin. Then pour a ladleful of the chocolate batter in the center on the top of the plain batter. Repeat this process till the batters are over.
Do not tilt the pan. The batter will spread itself and fill the pan.
Bake for 40 minutes or till a skewer inserted in the center comes out clean.
Cool and slice.

My daughter squealed with joy when she saw a slice of stripy cake in her plate. She was thoroughly amused by the stripes. And I was so enamoured by the beauty of the cake that the very next day I made the egg less version keeping in my mind my parents.


ZEBRA CAKE (Egg less)
(Adapted from here)
Ingredients
2 cups all purpose flour
1 ½ cups powdered sugar
1 ¼ cups warm water
½ cup canola oil
½ cup milk
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon lemon juice
A pinch of salt
(To be added to the chocolate batter)
2 tablespoons cocoa powder
1 tablespoon powdered sugar
½ teaspoon instant coffee
¼ cup warm water
Method
Pre heat the oven to 180 degrees C. Grease and line an eight inch round cake pan.
Mix sugar, oil, milk, water, lemon juice and vanilla extract.
Sieve all purpose flour, baking soda, baking powder and salt.
Add wet ingredients to dry ingredients mixing till smooth.
Divide the batter into two parts. Keep one part plain.
To prepare chocolate batter, add cocoa powder, coffee powder and sugar to warm water. Add this to the other part of the batter. Mix well.
Ladle the batters. This is the most important step. Use two separate ladles for the two batters. First pour a ladleful of the plain batter in the middle of the cake tin. Then pour a ladleful of the chocolate batter in the center on the top of the plain batter. Repeat this process till the batters are over.
Do not tilt the pan. The batter will spread itself and fill the pan.
Bake for 30-35 minutes or till a skewer inserted in the center comes out clean.
Cool and slice.




30 comments:

  1. Beautiful cake Namita!! The rings on the top look so pretty!!

    ReplyDelete
  2. Oh my! this looks so yum and picture perfect. Do visit my blog and participate in my event with giveaways. http://merrytummy.blogspot.co.uk/2013/03/one-year-recap-event-and-3-giveways.html

    ReplyDelete
  3. Perfectly done Zebra cake..I am sure everybody loved the stripes!! Just wanted to know which cake was yummier..egg or eggless??

    ReplyDelete
    Replies
    1. Hi Amrita, both the versions were yummy. The one without eggs was very soft. The one with eggs had a better sponge.

      Delete
  4. Looks so colorful and moist, Love your blog! I'm happy to follow you, you can visit my blog when you find time :)

    http://kitchenista-welcometomykitchen.blogspot.com

    ReplyDelete
  5. The stripes on this cake could give any zebra an inferiority complex! You have layered the batter so well. And so thoughtful to provide two versions too!
    Lovely, lovely, lovely!

    ReplyDelete
  6. I've been wanting to try this Zebra cake ever since I saw it online somewhere and I tried it once but without much luck....yours looks perfect! Good job and thanks for both the egg and reggless versions...

    Luv,
    Manju
    http://manjuseatingdelights.blogspot.com/

    ReplyDelete
  7. Simply love this one, I saw this one in Youtube video while I was making my marble cake. Your cake photo has made me so tempted, need to bake one this weekend.

    Chitrangada
    http://www.colorandspices.com/

    ReplyDelete
  8. Thanks for the recipe ! Looks yummy & is economical as well ! Will try it out ASAP !

    ReplyDelete
  9. Beautiful recipe Namita, my hudband can't eat eggs I'll try it.
    Paola

    ReplyDelete
  10. The cakes look yummy Namita ! But not only you are a wonderful cook, you seems to be a magical writer too. Your note on the arrival of rains was so livid that anyone could feel the breeze and rain even in a dessert :) Beautiful !

    ReplyDelete
    Replies
    1. This comment has been removed by the author.

      Delete
  11. Thank you for visiting my blog and the kind words that made me smile!

    ReplyDelete
  12. Hi Namita.. I tried the eggless version of the cake.
    I have used all the ingredients mentioned in the recipe properly only with one difference, i use sunflower oil instead of canola oil. But the batter became too runny and both the cake colors were mixed so no zebra lining. The cake took 1.10 hrs to bake and it was dense. It was also bit oily.

    ReplyDelete
  13. Hello, I am trying to figure out what could have gone wrong in the recipe. If the batter was runny, i think start with 3/4 cup of water. Add more only if the batter feels dry or hard. The batter for this cake is thin but not very thin. Avoid mixing the batter too hard. Stir till the ingredients are just well combined. Because the batter was runny, it must have taken longer to bake.
    I would also like to tell you that every time there is a disaster, it gives a heart ache but it also helps to understand baking better. Believe me, your next trial will make you smile!

    ReplyDelete
  14. Hi namita.. I tried Eggless receipe. The cake came out perfect. I shared the photo of cake on cal grp, it was super hit. Thank you. can I share your blog?

    ReplyDelete
    Replies
    1. Hello Mitali, I am so happy that the cake came out well. You must have really followed the instructions well and ladled the batter perfectly. Sure You may share my blog link. Thank You for visiting and trying my recipes.

      Delete
    2. Hello Mitali, I am so happy that the cake came out well. You must have really followed the instructions well and ladled the batter perfectly. Sure You may share my blog link. Thank You for visiting and trying my recipes.

      Delete
  15. Hi I tried this cake eggless version n it was delicious.... So soft n spongy.... Thanks for the awesome recipe

    ReplyDelete
    Replies
    1. Thank You Khyati, I am happy that you enjoyed the recipe..:)

      Delete
  16. Hi Namita,
    I wanted to try your recipe since long. so today i decided to bake eggless version of zebra cake. i have put the batter to be baked will post you the end result soon. my only concern is the batter became very runny and the chocolate version became more runny after putting the chocolate, coffee, 1/4 cup warm water mix. curious to know its only my batter became runny or its like that only.

    ReplyDelete
    Replies
    1. Hello Neha, The batter of zebra cake is thinner than the regular cake batter. It is a little runny. This helps in getting layers perfectly. I hope your cake comes out well. Do keep me updated.

      Delete
  17. Hello Namita ji,
    First I would like to mention your blog is yummy n inspirational ...when I read your recipe I always thank God that I came across your blog.
    I tried eggkess version n my cake came out perfect ..I left the cake covered overnight after it came to room temperature but next day my cake upper
    was moist n sticky ..pls help me knowing why this happened and also I would like to know if I use butter instead of oil what will be the measurements.
    Thanks waiting for your reply.
    Deepika

    ReplyDelete
  18. Hello Deepika, A big thank you for liking my blog :)
    Deepika, the egg less cakes tend to get moist. The crust specially becomes very tender and soft. It even sticks to the knife while slicing. Nothing to worry, this is normal.
    If you want to replace oil with butter, take melted butter. Measurements will remain the same. Happy Baking!

    ReplyDelete
  19. Hey, wanted to make this, what's the purpose of adding lemon juice?can I skip it?

    ReplyDelete
    Replies
    1. Hello Binu, do not skip lemon juice. You can use white vinegar instead. It will react with baking soda and baking powder and help the cake in rising well and becoming soft and spongy. Hope you bake it soon and enjoy it!

      Delete
    2. I m baking the one with egg added, I found it difficult to mix cocoa powder with two tbsp, ended up adding 4 n 1tbsp hot water. I had some lumps in the batter. How much hot water should I add to mix it well?

      Delete
    3. Hello Binu, I always pass cocoa powder through a strainer and add water just to get a paste. Add more water later to get a runny paste. Hope this helps.

      Delete

Related Posts Plugin for WordPress, Blogger...