Hello! Do you have ever made a “zebra-striped cake”? I make it for this Fiesta Friday for the first time, and I like it really much: it’s a classic cake, cocoa flavoured, very friable. After all, it’s quite simple to make, but a double-coloured cake is always cool, right? Here my recipe:
– 3/4 Eggs (to divide in yolk and white)
– 250 gr Granulated Sugar
– 300 gr Flour 00
– 150 gr Butter
– 1 glass Milk (100-120 ml)
– 30 gr Cocoa powder (3 spoon)
– 1 bag Baking powder for desserts
– the juice of 1/2 lemon
– a pinch of salt
Optional:
– Vanilla extract
– Potato starch (130 gr)
PREPARATION:
Start the preparation with the butter (room-temperature) and the sugar: put the ingredients in a large bowl, (also the vanilla extract if you use it) and work them with the mixer. Then add the egg yolks (always room-temperature), one by one, and keep mixing the ingredients. When the mixture will become smooth and creamy, add the flour 00, the baking powder, and the pinch of salt. If you’re using the potato starch, add 100 gr of it at this time. (all the ingredients previously sifted.)
At this point, add also the milk to make the mixture more “fluid”, then take a ladle and test the consistency: if the dough seems still too compact, add a bit more of milk. Now, the last step of the preparation is to beat the egg whites until foamy. When ready, add the whites to the mixture, little by little, and every time mixing well from the bottom to the top. Finally divide the mixture in two equal parts (uso two small bowls): in one part, add the sifted cocoa powder and amalgamate well the ingredients; in the other bowl, add 30-40 gr potato starch and mix well.
After the “division”, if one of the parts is more compact than the other, add some teaspoon of milk to reach a better density. Take a baking pan (24 cm diameter) and butter it, then cover it with wax paper. Then start pouring with a spoon the “light” mixture in the middle of the baking pan. On the “light” mixture, always in the center, add the “cocoa” mixture. Follow pouring the two mixtures alternately till you end the dough.
When you’re done, put the baking pan in the preheated oven at 180-200 °C for 40 minutes. Let the cake cool down when ready, and before serving, dust the cake with confectioners’ sugar.
Buon Appetito!Cris
I have never made zebra cake before, but I love the marble effect. Yours looks so perfect, Cris. I’d love a slice right now. 😀 Happy FF102 & thanks for coming this week! Enjoy the week ahead. 🙂
Hi Jhuls! Happy FF to you too! Thanks, this was the first time for me making it. I’ll retry the recipe soon 😀
Something to help us all lose the weight we gained over the holidays. 😉
Ahah you’re right Julie!But, you know… here in Italy we always think about food, also right after the holidays!
Looks delicious! Happy FF!
Thank you Arlene! Happy Fiesta Friday also to you!
What a great cake, I love the swirly colours 🙂 thank you for sharing this with us at Fiesta Friday
Hello Elaine, thank you for your kind comment…me too i love the two colours of this cake…it’s funny, isn’t it? Happy FF!
Your two-toned cake turned our beautiful. Thanks for bringing it to Fiesta Friday 🙂
Hello Loretta, grazie! I made an “experiment”, and now i can say: it’s another successful recipe”!Phew! Happy Fiesta to you!Cris