Zebra Cake

Ingredients list for Zebra Cake

• + for dusting Refined flour (maida) 1½ cups
• for greasing Butter
• 1½ cups Castor sugar (caster sugar)
• 3 Eggs
• 1 teaspoon Vanilla essence
• ½ cup Oil
• 1½ teaspoons Baking powder
• ½ cup Milk
• as required Edible colours white gel
• as required Edible colours black gel
• as required Whipped cream

Method

1. Preheat oven at 180ºC. Grease a cake tin with some butter and dust some refined flour.
2. Take castor sugar in a bowl. Add eggs and vanilla essence and whisk using an electric blender till one string consistency. Add oil and whisk again.
3. Sieve refined flour and baking powder in egg mixture and fold well. Add milk and fold again.
4. Divide the batter equally in two different bowls. Add white gel colour to one bowl and black gel colour to another bowl and mix well.
5. Put 2-3 ladles of white batter into the greased cake tin. Top it with 2-3 ladles of black batter and swirl it to give zebra effect. Repeat this till both the batters are used up.
6. Place the cake tin on a baking tray, place tray in the preheated oven and bake for 30-35 minutes. Remove from heat, cool and demould.
7. Place the cake on a cake board placed on a turn table and discard the top and side hard crusts to level it out. Lift the cake, spread some whipped cream on the board and put the cake on top. Spread some more whipped cream on the cake, covering the top and the sides and level it out with a palette knife.
8. Take some whipped cream in a bowl. Add few drops of edible black gel colour and mix well.
9. Fill a piping bag fitted with a flat nozzle with the black coloured whipped cream and pipe out on the cake to decorate.
10. Cut into slices and serve.