Shwet's Sizzling Wok

A foodie's delight

Zebra Cake

on December 25, 2012

Well, I came across this recipe through a blog, Since then I always wanted to try this, Today being Christmas I decided to give a try.. To my surprise it came out quite well for my first attempt 🙂


4 eggs
1 cup sugar
1 cup milk
1 cup oil
2 cups all purpose flour
1/2 tsp vanilla essence
1 tbs baking powder
2 tbs dark cocoa powder
Butter or margarine for greasing the tray


In a large bowl, beat 4 eggs one by one. Add sugar and whisk until the mixture is creamy.
Add vanilla, oil and milk and continue whisking until well blended.

Sift flour and baking powder and combine in a separate bowl. Add the flour mixture to the sugar mixture, little by little and blend as you add. If you add all at once and blend, the flour will fly all over.

Preheat the oven to 350F.

Divide the batter equally into two containers. To one, add 2 tbs of cocoa powder and mix well. I used Hersheys unsweetened cocoa powder.

So now you have one portion of batter for the dark stripes and another for the cream stripes. Take two ladles that hold abt 3 to 4 tbsps of batter. Pour one ladleful of dark batter into the middle of the pan. Pour a ladleful of cream batter right on top of the dark batter. What the second batter does is, it pushes the first batter and lays on top of it, such that the first batter spreads in the pan. You don’t have to spread the batter manually. Alternate with the dark and cream batter like so, Now very carefully place the pan into the oven. Make sure you don’t tilt it as you place it.

Bake for 40 to 45 mts, or until a fork inserted comes out clean.


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