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Zebra Sponge Cake

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## **Instructions**

### **Step 1: Prepare the Batter**
1. **Preheat your oven** to 350°F (175°C). Grease and line a round cake pan.
2. In a large bowl, beat the **eggs and sugar** until pale and fluffy.
3. Add the **milk, oil, and vanilla extract** and mix until well combined.
4. Sift in the **flour, baking powder, and salt** and fold gently to avoid deflating the batter.

### **Step 2: Create the Zebra Effect**
1. Divide the batter into **two equal parts**.
2. Mix **cocoa powder** into one half to create the chocolate batter, leaving the other half as vanilla.
3. In the center of the prepared cake pan, pour **3 tablespoons of vanilla batter**.
4. On top of it, pour **3 tablespoons of chocolate batter**.
5. Keep alternating between vanilla and chocolate batters until all the batter is used. The batter will naturally spread outward, creating the zebra effect.

### **Step 3: Bake the Cake**
1. Place the pan in the preheated oven and bake for **30–35 minutes**, or until a toothpick inserted in the center comes out clean.
2. Allow the cake to cool for 10 minutes before removing it from the pan.

## **Serving & Storage**

– Slice and serve the cake as is, or dust with **powdered sugar** for an extra touch.
– Store in an **airtight container** at room temperature for up to **3 days**, or refrigerate for up to **a week**.

## **Tips for a Perfect Zebra Cake**

✔ **Use Room Temperature Ingredients** – This helps the batter mix smoothly and rise evenly.
✔ **Alternate Batter Carefully** – Pouring batter in the center each time ensures the perfect zebra pattern.
✔ **Don’t Overmix** – Stir the batter gently to maintain a light and fluffy texture.

## **Final Thoughts**

Zebra Sponge Cake is a delightful treat that looks as good as it tastes. With its light and airy texture and the beautiful swirls of chocolate and vanilla, it’s sure to be a hit with both kids and adults alike. Try this recipe today and impress your loved ones with this eye-catching and delicious homemade cake!

Would you like to add a frosting or glaze to this recipe? Let me know! 😊

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