Huff and Puff!Here I blow the candle.Yes,its my
babies blogs first month Happy Birthday,just like a child would say, lol. Yes,Its the first month anniversary.So to make this day memorable I baked Z for Zebra cake.For nearly two years I had just admired this beauty and had told myself "this is not my cuppa tea." And today this is my third attempt on this cake.First time I had baked an eggless version for my bday,2nd time for my daughters b'day with eggs and third time OO la la its today. Of course my choice is eggless over eggs, when it comes to baking, but no one can stop me from baking and cooking for my family and you people(visual).I have explored many blogs on this cake and to name a few divyas ,aparna Mallya s Faridas and many more blogs.And these folks have explained the method step wise so easily I could memorize the whole recipe and bake it without seeing the notes. Definitely I thought this was a challenging job, but no,this was one of the most easiest and now, my most favorite cake.While layering this cake alternatively I did tap my feet"one two cha cha cha". So it was really fun.My daughter suggested to name this as cheetah cake or tiger cake but I decided to retain this striped beauty as Zebra cake itself.Whoever has introduced this cake my humble bow to them.I wont say all my attempts were successful but it wasn't bad either.So ladies and gentlemen,here I present before you'll the striped beauty ZEBRA CAKE. :D
- In a
large bowl beat eggs one by one till frothy.
- Add sugar
and whisk until creamy.
- Add vanilla
essence,oil and milk and continue whisking until well blended.
- Sieve maida
and baking powder in a separate bowl.
- Add the
maida mixture to the wet mixture little by little and beat till the batter is
- Take 2
equal sized bowls and divide the mixture equally.
- Keep one
- Add cocoa
powder to the other.
- Pre heat
the oven to 180 degree Celsius(350 degree F)
of the cake:
- Grease the
9 inch round tin.
- Scoop 3
heaped tbsp of plain batter into middle of the baking tin.
- Then scoop
3 heaped tbsp of the cocoa mixture and
pour it on top of the plain batter.
this way until you finish both the batters.
- Bake for
40 minutes or till done.
- Do not
stop and wait until previous batter spreads,keep going.
- Do not
spread or tilt the pan to distribute the mixture.
- It will
spread by itself and fill the tin gradually.
- Do not
open the oven for 20 minutes after baking or else the cake will get sunk.
- Cool it
completely before u cut.