19 May 2008

Zebra (Cup)Cake




I will admit – it was the look of this cake that made me want to make it, not any special ingredients or flavor components. It turns out that it's a very soft cake with a lovely chocolate flavor, but that doesn't really matter. I mean, who isn't a sucker for those lovely stripes? I bookmarked this recipe awhile ago, but hadn't gotten to it yet. Until last weekend.

What finally seduced me to trying this recipe? Well, I had a free evening to myself with nothing better to do than watch an America's Next Top Model marathon – so it was a no-brainer. Cake that takes patience and a steady hand and lots of time to pour the batter? I'm in! I even did one better, and made cupcakes. Er, but I don't recommend that, to be honest – I was almost out of flour and my only choice was to halve the recipe, which meant I had to make mini cakes. Dropping the batter teaspoon by teeny teaspoon is a bit tedious, even with a good reality show marathon to keep you company.

If you give this a shot (in real cake size, of course): I highly recommend checking out Farida's blog post before getting started – she has photos step by step, which is extremely helpful.

Zebra Cake
(recipe from Farida)


Ingredients:
4 large eggs, at room temperature
1 c. granulated sugar
1 c. milk, at room temperature
1 c. oil
1/3 tsp. vanilla powder (optional)
2 c. all-purpose flour
1 Tbsp. baking powder
4-5 Tbsp. dark cocoa powder

In a large mixing bowl, combine eggs and sugar. Using a hand-held electric mixer or wire whisk beat until the mixture is creamy and light in color.

Add milk and oil, and continue beating until well blended.

Add vanilla powder and baking powder to the mixture. Gradually add flour and then beat until the batter is smooth and the dry ingredients are thoroughly incorporated.

Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well. The color of the cocoa batter should be quite dark, so add more if needed.
Preheat the oven to 350 F.

Lightly grease the pan with oil. If you don't have non-stick baking pan, grease whatever pan you have then line it with parchment paper.

The most important part is assembling the cake batter in a baking pan. This is what you do. Scoop 3 heaped tablespoons of plain batter (you can also use a ladle that would hold 3 tablespoons) into the middle of the baking pan. Then scoop 3 tablespoons of cocoa batter and pour it in the center on top of the plain batter. NOTE: Do not spread the batter or tilt the pan to distribute the mixture. It will spread by itself and fill the pan gradually. Continue alternating the batters until you finish them. The pictures below will guide you through.

Bake in the oven for about 40 minutes. Do not open the oven door at least the first 20 minutes or the cake will shrink and will not rise. To check if the cake is ready, insert a toothpick into the center. It should come out clean when ready. Remove from the oven. Immediately run a small thin knife around the inside of the pan to loosen the cake, then invert the cake onto a cooking rack. Turn the cake back over and let cool.

44 comments:

Katie B. said...

As if the zebra cake wasn't fascinating enough - you had to go and up the ante by making it in cupcake form! Rock on!

Gretchen Noelle said...

Lovely...but I am jealous! I want to make this so bad but every time I see the cup of oil, I hesitate. I need to do it though, just for the fun of it!

Marija said...

This cake is on my to do list ever since i saw it on Farida's blog. Making it into cupcakes is a wonderful idea.

Patricia Scarpin said...

Nemmie, that is a labor of love. It looks absolutely beautiful!

Shari said...

Wow, you have a lot of patience to do this in cupcake form! Looks amazing.
Shari@Whisk: a food blog

familiabencomo said...

Oh, I love this! I saw Farida's zebra cake a while back & was working up the courage to try it and here you are!!! How nice. Do you have to have the patience of Job for this cake (cupcake)? I lack patience....

Great job, beautifully done!

xoxox Amy

Marysol said...

That is as big a treat for the eyes, as it must've been for the palate.
And I love the creative, cupcake version. I quickly saved this one when Farida posted it on her blog and intend to make it. How could I pass it up?

Brilynn said...

I made the zebra cake a few weeks ago and it was definitely the photos that lured me into doing it, the cake, (and your cupcakes) just look so good!

Gigi said...

I made this not too long ago but in cake form. Your cupcake version looks stunning! I may have to remake this recipe again.

Hillary said...

Ooh wow - those are fascinating stripes! I had to read the directions to figure out how you did that.

Ginny said...

I love the cake for the look too! The stripes are great!

Jude said...

Looks brilliant!

~Madeline~ said...

I can't wait to try the cake version, I know I don't have the patience to make cupcakes. Kudos to you for having the patience and making such beautiful little cakes.

Jillian said...

Since I saw this on Farida's blog, I have been dying to make it in cupcake form! Thanks for showing me that you can do it with cupcakes! I am going to make it but instead of a vanilla/chocolate combo I am doing all vanilla with turquoise stripes, just to give it a little added fun!

New norwegian reader said...

Just discovered this recipe, and love the look of the cake! Think I must make this for my daugthers birthday cause she loves tigerstipes and leopard spots these days. But what is the frosting on top? Could you please post the recipe? As a new reader i notice that several other posts are missing the frosting in the receipe as well

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lovender90584 said...

Wow, you have a lot of patience to do this in cupcake form

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