Above: Zebra Cake #1
Above and Below: Zebra Cake #2
Above n Below: Zebra Cake #3
THE CAKE SLICE BAKER'S JULY CHELLENGE:
Makes one 9 inch round cake
(Recipe from Cake Keeper Cakes by Lauren Chattman)Ingredients:
2 cups unbleached all purpose flour
1 tbsp baking powder
¼ tsp salt
1 cup sugar
1 cup whole or 2% milk
½ cup (1 stick) butter, melted and cooled
½ cup vegetable oil
2 tsp vanilla extract
2 tbsp unsweetened Dutch cocoa powder
Preheat the oven to 350F. Grease a 9 inch pan, line with a circle of parchment paper, grease theparchment and dust with flour. Combine the flour, baking powder and salt in a medium bowl.
Combine the eggs and sugar in a large mixing bowl and beat with an electric mixer on highspeed until thick and pale, about 5 minutes. With the mixer on low speed, stir in the milk, butter,oil and vanilla, scraping down the sides of the bowl once or twice as necessary. Stir in the flourmixture, ½ cup at a time.
Transfer a third of the batter into another bowl and whisk in the cocoa powder.
Place a quarter cup of the vanilla batter into the centre of the pan and let it stand for a fewseconds so it spreads out slightly. Place 2 tablespoons of the chocolate batter right on top of thevanilla and wait another few seconds until it spreads. Continue alternating vanilla and chocolateuntil you have used up all the batter and it has spread to the edges of the pan.
Bake until the cake is set and a toothpick comes out clean, about 40 minutes. Cool in the pan for10 minutes. Run a sharp knife around the edge of the pan and invert the cake onto a cuttingboard. Peel away the parchment paper. Re-invert onto a wire rack and cool completely. Sliceand serve.
Store uneaten cake in a cake keeper or wrap in plastic and store at room temperature for 3 days.
Check out the rest of The Cake Slice bakers HERE!
Bisousatoi's baked version
Bisousatoi's steamed zebra cake