Zebra Cake
Ingredients
- 2 pcEgg (at room temperature)
- 100 gWhite sugar
- 50 mlWhole milk
- 100 mlSunflower oil
- 150 gWheat flour
- 5 gBaking powder
- 0.5 tbspVanilla extract
- 12.5 gUnsweetened cocoa powder
- 0.5 pinchFleur de sel
Method
A marbled cake with sharp, graphic stripes. The crumb is soft and moist, featuring a bold contrast between vanilla and bitter cocoa.
- 1
Whisk eggs and white sugar until the mixture pales and triples in volume. The batter should form a ribbon when the whisk is lifted.
- 2
Pour the sunflower oil and whole milk in a steady stream while continuing to mix gently at low speed. The batter must remain homogeneous.
- 3
Incorporate the sifted wheat flour and baking powder with the sea salt. Mix with a spatula to avoid breaking the batter's structure.
- 4
Separate the batter into two equal parts in separate bowls. In one, add the vanilla extract. In the other, sift in the unsweetened cocoa powder and mix.
- 5
In the center of a buttered pan, pour 2 tablespoons of vanilla batter. Pour 2 tablespoons of cocoa batter exactly in the center of the vanilla. Repeat until finished without moving the pan.
- 6
Bake at 180°C for 45 minutes. The cake is done when a knife blade comes out clean from the center and the top feels springy to the touch.
Frequently asked questions
How do you get this dish right?
- Use only one spoon per batter to avoid mixing colors before layering.
- Let the batter spread on its own; do not tap the pan on the counter to keep the lines straight.
How long does this dish keep?
Store under a cake dome at room temperature for up to 3 days to preserve the crumb's moisture.
