Zebra Cake
Zebra Cake
Ingredients
- 2 1/2 cups (375 g) unbleached all-purpose flour, sifted
- 2 1/2 tsp (12.5 ml) baking powder
- 1/4 tsp (1 ml) salt
- 3 eggs
- 1 1/2 cups (315 g) sugar
- 1 tsp (5 ml) vanilla extract
- 1 cup (250 ml) canola oil
- 1 cup (250 ml) milk
- 1/4 cup (25 g) cocoa powder, sifted
- Two ice cream scoops each with a 3-tbsp (45 ml) capacity
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- Butter an 8-inch (20-cm) springform pan and line the bottom with parchment paper. Set aside.
- In a bowl, combine the flour, baking powder and salt. Set aside.
- In another bowl, beat the eggs, sugar and vanilla with an electric mixer until the mixture lightens and forms a ribbon. Add the oil in a thin stream. On low speed, add the dry ingredients alternately with the milk until smooth.
- Divide the batter evenly into two separate bowls. Whisk the cocoa powder into one of the bowls.
- With an ice cream scoop, pour 3 tbsp (45 ml) of the chocolate batter in the centre of the springform pan and allow it to spread for about 20 seconds. With the second ice cream scoop, pour the same amount of vanilla batter in the centre of the chocolate batter. Again, allow to spread for about 20 seconds. Repeat these two steps alternately until all the batter has been used. Bake for about 1 hour 10 minutes or until a toothpick inserted in the centre of the cake comes out clean. Let cool. Unmould from the pan and cool completely on a wire rack.
Zebra Cake