Zebra Sponge Cake Recipe
Zebra Sponge Cake Recipe Today I’m going to demonstrate how to make a cake with zebra stripes on the inside! This is such a fantastic surprise-inside cake and a fun alternative to a traditional chocolate and vanilla marbled cake.By the way, I did not invent the zebra cake. I’m not sure who did–but if you google zebra cakes, you’ll see all kinds of recipes that point to basically the same outcome–very cool looking zebra slices!
6 egg yolks (large eggs)
60g corn oil
1/4 tsp salt
40g castor sugar
1 tsp vanilla extract
110g All Purpose Flour (can use cake flour)
25g corn starch
1/2 tsp Clabber Girl Double Acting baking powder (just use baking powder if you do not have this) 6 egg whites
80g castor sugar
1/4 tsp cream of tartar 1 tablespoon cocoa powder, sifted
1. In a large bowl mix together yolks, oil, salt, 40g sugar, water and vanilla extract. Sift together both flours and baking powder and add into the mixture and mix until incorporated and smooth. Set aside.
2. Beat egg whites until foamy before adding the cream of tartar and continue to beat until fine foams. Gradually add the 80g sugar and beat until firm peaks.
3. Fold meringue into the yolk batter in 3 portions. Divide final batter into two portions. Add a tablespoon of cocoa powder into one portion and gently mix with spatula. Gently scoop both batters with a large ice cream scoop alternatively into baking pan to create zebra stripes. Tap gently to remove big bubbles after each layer. Use a skewer to create design on the top if desired.
4. I used the Elba Oven to steam bake with top/bottom no fan mode at 170C for 30 minutes for top to brown slightly then lower to 130C using bottom heat fan mode for another 40 minutes. The top cracked slightly so have to adjust temperature again.