Zebra cake is a soft, scenic and BUTTER-FREE two-tone cake, so called because it has a zebra effect when cut.
- 250 g of sugar
- 4 whole eggs (220 g)
- 125 g of plain yogurt
- 125 g of milk
- 200 g of seed oil
- 300 g of flour
- 16 g of baking powder (one sachet)
- a pinch of salt
- 20 g of bitter cocoa
- 20 g of flour
- In a bowl with an electric mixer, or in a planetary mixer with a whisk, whisk the sugar, eggs and a pinch of salt for at least 5 minutes, until the mixture is light and frothy.
- Pour in the milk, yoghurt and seed oil and mix everything well with a whisk.
- Finally, add the 300 g of flour and the sieved baking powder and mix everything with a whisk until a homogeneous mixture is obtained.
- Divide the dough into two equal parts and place it in two separate bowls. In a bowl add the 20 g of sieved cocoa and in the other the 20 g of sifted flour. Start incorporating them into the dough by mixing with electric whisks and finish with a pan lollipop from bottom to top.
- Butter a 26 cm diameter cake tin, adhere a custom-sized disc of baking paper to the bottom and then flour the edges of the cake tin. As an alternative to flour and butter, you can use the detaching spray.
- Start putting 3 tablespoons of clear compound in the center, you can do this step with the help of two sac à poche as I did in the video recipe. Then always in the center of the light compound add 3 tablespoons of dark dough. To obtain a perfect zebra effect, it will be necessary to be as precise as possible in this operation.
- Continue in this way until both doughs are used up.
- Bake in a preheated static oven at 180° for about 35 minutes on the first shelf below. Do the cooking test with a toothpick, then take it out of the oven and let it cool before serving.