Zebra Cake

A marbled cake with sharp, graphic stripes. The crumb is soft and moist, featuring a bold contrast between vanilla and bitter cocoa.

• Prep time: 20 min
• Cook time: 45 min
• Difficulty: Medium
• Calories: 513
• Protein: 8 g
• Carbs: 55 g
• Fat: 29 g

Ingredients

• 2 piece Egg ( at room temperature )
• 100 g White sugar
• 50 ml Whole milk
• 100 ml Sunflower oil
• 150 g Wheat flour
• 5 g Baking powder
• 0.5 tbsp Vanilla extract
• 12.5 g Unsweetened cocoa powder
• 0.5 pinch Fleur de sel

Instructions

1. Whisk eggs

   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. Incorporate liquids

   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. Sift dry ingredients

   Incorporate the sifted wheat flour and baking powder with the sea salt. Mix with a spatula to avoid breaking the batter's structure.

4. Divide and flavor

   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. Layer the stripes

   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. Baking

   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.

Chef's tips

• 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.

Storage

Store under a cake dome at room temperature for up to 3 days to preserve the crumb's moisture.