Zebra Cake
Jul 26, 2011 2:40:52 GMT -5
Post by PrisonerOfHope on Jul 26, 2011 2:40:52 GMT -5
Zebra Cake
Ingredients
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
4 large eggs
1 cup sugar
1 cup milk, whole or 2%
1/2 cup butter, melted and cooled
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons unsweetened Dutch-process cocoa powder
Preparation
Preheat the oven to 350°F.
Grease a 9 inch pan, line with a circle of parchment paper, grease the parchment and dust with flour. Combine the flour, baking powder and salt in a medium bowl.
Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on high speed until thick and pale, about 5 minutes.
With the mixer on low speed, stir in the milk, butter, oil and vanilla, scraping down the sides of the bowl once or twice as necessary.
Stir in the flour mixture, ½ cup at a time.
Transfer a third of the batter into another bowl and whisk in the cocoa powder.
Place a quarter cup of the vanilla batter into the centre of the pan and let it stand for a few seconds so it spreads out slightly.
Place 2 tablespoons of the chocolate batter right on top of then vanilla and wait another few seconds until it spreads.
Continue alternating vanilla and chocolate until you have used up all the batter and it has spread to the edges of the pan.
Bake until the cake is set and a toothpick comes out clean, about 40 minutes.
Cool in the pan for 10 minutes.
Run a sharp knife around the edge of the pan and invert the cake onto a cutting board. Peel away the parchment paper and re-invert onto a wire rack and cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for 3 days.
Ingredients
2 cups unbleached all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
4 large eggs
1 cup sugar
1 cup milk, whole or 2%
1/2 cup butter, melted and cooled
1/2 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons unsweetened Dutch-process cocoa powder
Preparation
Preheat the oven to 350°F.
Grease a 9 inch pan, line with a circle of parchment paper, grease the parchment and dust with flour. Combine the flour, baking powder and salt in a medium bowl.
Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on high speed until thick and pale, about 5 minutes.
With the mixer on low speed, stir in the milk, butter, oil and vanilla, scraping down the sides of the bowl once or twice as necessary.
Stir in the flour mixture, ½ cup at a time.
Transfer a third of the batter into another bowl and whisk in the cocoa powder.
Place a quarter cup of the vanilla batter into the centre of the pan and let it stand for a few seconds so it spreads out slightly.
Place 2 tablespoons of the chocolate batter right on top of then vanilla and wait another few seconds until it spreads.
Continue alternating vanilla and chocolate until you have used up all the batter and it has spread to the edges of the pan.
Bake until the cake is set and a toothpick comes out clean, about 40 minutes.
Cool in the pan for 10 minutes.
Run a sharp knife around the edge of the pan and invert the cake onto a cutting board. Peel away the parchment paper and re-invert onto a wire rack and cool completely. Slice and serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for 3 days.