I am currently taken with Mari Kondo’s Life Changing Magic of Tidying, and one of her mantras is, you only keep things that spark joy. I opened my cupboard of baking utensils and they didn’t spark joy, so I should be throwing them out.
But I cling to the wholesomeness of homemade cakes and cookies, and so I continue to convince myself I will some day be a more enthusiastic baker.
For now, my cake repertoire is limited, and this zebra cake is as fancy as it gets in our kitchen. I like it because it reminds me of the simple marble cake slices sold in kopitiams and canteens.
Instead of swirling in the chocolate batter into the vanilla one, you just meticulously layer the cake batter and you get zebra stripes.
Seeing the stripes spark joy in me, so I think I will keep the baking tins for now. But that’s the limit of my baking abilities; Indramalar expertly iced the cake for me.
This Zebra Cake recipe is part of the Don’t Call Me Chef column in Star2.
- For the vanilla batter:
- 400g flour
- 2tsp baking powder
- ½tsp salt
- 200g butter
- 150g sugar
- 4 eggs
- 1tsp vanilla essence
- 1cup milk
- For the chocolate batter:
- 3tbsp chocolate powder
- ¼ cup milk
- 1tbsp sugar
- Line a 20cm round baking pan with baking paper, and grease it. Preheat oven at 180°C.
- Sieve the flour, baking powder and salt. Set aside. In another bowl, mix the chocolate powder with the milk and sugar. Set aside.
- Mix butter with sugar until light and creamy. Slowly add eggs one at a time and mix until well incorporated. Add vanilla essence.
- Gently fold in the milk and flour alternately.
- Take two cups of the batter and add the chocolate mixture.
- Pour two tablespoons of the vanilla batter on the baking tin. Then layer on two tablespoons of the chocolate batter. Repeat until all the batter has been used. Gently tap the baking tin on the countertop to release air bubbles.
- Bake for 50-60 minutes until cooked.
- Remove from oven and let cool for 15 minutes before removing from the pan. Serve as it is or top with chocolate glaze.