Isn’t she beautiful?u00c2u00a0u00c2u00a0 Thanks to Farida who made the original cake and it has been so popular ever since.u00c2u00a0u00c2u00a0 Mine is not as perfect as Farida’s but it tasted great and impressed my guests who ate it.

Although I was planning to post something else for today,my today’s post calls for celebration, so I am sending each one of you a slice of this beautiful cake.

My 2 year bloggoversay was in August and you all probably know that during August I was taking it easy due to some health problems so I forgot all about it.u00c2u00a0u00c2u00a0 However, this is my 555 post, which I think is a lovely number to celebrate.

The only thing I changed to Farida’s recipe is the analogy of the ingredients.u00c2u00a0 As we are a family of five I do not have small baking tins and as the recipe was for a 9u00e2u0080u00b3 (about 23cm) baking tin,u00c2u00a0 I had to increase the recipe in order to bake it in a 28 cm (11 inch) one.

I was so nervous when making the cake that I did not take step to step photos but no worries, you can see them at Farida’s blog.

Zebra Cake – Recipe adapted from Farida’s Azerbaijani Cookbook

Preparation time: 20 minutes

Cooking time:50 minutes

Makes: 1 cake 28 cm baking tin

Ingredients:

  • 5 Eggs
  • 1 ¼ Cups Sugar
  • 1 ¼ Cups low fat Milk
  • 1 1/4 Cups Vegetable Oil
  • 525 Grams Self-rising flour (about 3 cups)
  • 1/3 Cup Dark cocoa (5 tbsp)
  • 1 Tsp Vanilla essence
  • ¼ Tsp Salt

Directions:

  1. 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 colour.
  2. Add milk and oil, and continue beating until well blended.
  3. In a separate bowl, combine and mix flour, vanilla essence and salt. Gradually add the flour mixture to the wet ingredients and beat just until the batter is smooth and the dry ingredients are thoroughly incorporated. DO NOT OVERBEATu00c2u00a0 to prevent air pockets from forming in the batter.The consistency of the batter should be neither very thick not too loose.
  4. Divide the mixture into 2 equal portions. Keep one portion plain. Add cocoa powder into another and mix well.
  5. Preheat the oven to 350u00cbu009aF (180u00cbu009aC).
  6. Lightly grease the pan with oil. If you don’t have a non-stick baking pan, grease whatever pan you have then line it with parchment paper (baking paper).
  7. 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 centre on top of the plain batter.
  8. Do not stop and wait until the previous batter spreads – keep going! 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.
  9. Bake in the oven for about 40 – 50 minutes in a 26 – 28 cm baking tin. 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 centre. 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, and then invert the cake onto a cooking rack. Turn the cake back over and let cool. You can sprinkle the top of the cake with some powdered (confectioner’s) sugar or leave it plain.

Other related posts:

Vegan Chocolate Cake

Elia’s Cake

Orange Yoghurt Cake

Chocolate and Ginger Cake with cream cheese glazing

Cuckoo’s Nest Chocolate Cake

Vassilopita

Victoria Sandwich Cake

Kopiaste and Kali Orexi,

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33 u00cfu0083u00cfu0087u00cfu008cu00ceu00bbu00ceu00b9u00ceu00b1 on There’s a Zebra in my Kitchen

  1. u00ceu009f/u00ceu0097 Rosa u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Happy belated Blogiversary! keep u with the great work!

    A beautiful cake!

    Cheers,

    Rosa

  2. u00ceu009f/u00ceu0097 Peter G u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Happy Bloggiversary Ivy! What a visually appealing cake! When I saw the post in my reader I thought you were going to be cooking something exotic with zebras!

  3. u00ceu009f/u00ceu0097 Aparna u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    First of all, let me say its nice to know you’re better and see you back at blogging. :)
    A very happy blog anniversary. All anniversarier need celebrating, evn belatedly and «zebras» are a great way to go. :)
    I think this must be one of the most popular cake I have ever made, thanks to Farida.
    And thanks for my slice too.

  4. u00ceu009f/u00ceu0097 Lakshmi Venkatesh u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    That zebra looks simply superb.

    Congrats on ur blog anniversary and also for ur milestone of 555th post.

    Please send some entries if possible to Think Spice – Think Red Chillies event going on here – http://delightsofcooking.blogs.....t-hot.html

    I would be very happy if you do so.

  5. u00ceu009f/u00ceu0097 Niki u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    That is a gorgeous cake Ivy!!! It’s great to have you back and congrats on your 2nd blogoversary and 555th post!!!
    You know, I’ve seen a cake like this a few times before and am going to be making one similar soon, but the only difference is I am going to be making it rainbow colored! It’s going to be a traditional white cake, but I am separating it into a few different cups to color into the colors of the rainbow, then pouring them into the pan, just like you did w/ the alternating layers of vanilla and chocolate. Have you seen those? They are super cool looking and work perfect for times when a bright cheery rainbow is needed!!! I’m a little anxious to see how it comes out! Hopefully I’ll get the same gorgeous effect as yours!

  6. u00ceu009f/u00ceu0097 Joan Nova u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Very attractive. Looks like you’re good in math too since you were able to successful extrapolate the ingredients to your pan size and come out with a winner. Congratulations on reaching 555.

  7. u00ceu009f/u00ceu0097 Ivy
    Twitter:
    u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Thanks to all of you for commenting.

    Niki, I’ve seen the rainbow cake before and as much as it is very attractive, I am against food colouring. I used food colouring once and then threw everything away.

    Joan, actually my starting point was adding 1 more egg. Since the ingredients were 4/4 and increased to 5/5, I divided everything by four and added that extra 1/4th to the basic recipe. Experience also helped and then I measured the ingredients in cups :)

  8. u00ceu009f/u00ceu0097 Ben u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I was so busy this summer that I didn’t visit my friends very often and I didn’t know you had some health problems. I hope it wasn’t anything serious and that you are a lot better now. That cake really impresses. I made a similar one some time ago, but it didn’t look as pretty as yours. Great job!

  9. u00ceu009f/u00ceu0097 Poornima u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Hey Ivy, thats some milestone u’ve reached…ur zebra cake has come out perfect. Awesome stripes. U sound so much better now, hope ur doing well.

  10. u00ceu009f/u00ceu0097 Ivy
    Twitter:
    u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Thanks to all of you for asking about my health. I am feeling perfectly well now. The only thing that has changed is that I am eating more healthy food and taking it easy, without being stressed.

  11. u00ceu009f/u00ceu0097 Angela from spinachtiger u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I never heard of zebra cake. I love it. This is fabulous and it does look perfect to me. I hope it tastes as good as it looks.

  12. u00ceu009f/u00ceu0097 Adam u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    I love the look of this cake… what a super steady hand you must have to make this. I would of made a zebra that was on anti-depressants or speed :)

    *And of course just kidding to those on any meds :)

  13. u00ceu009f/u00ceu0097 Pierre u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    hello Ivy !
    your zebra is a beauty ! bravo I am impressed !
    and if you like salted smoothie pay me a visit (is that correct english?) on my blog!
    cheers
    Pierre

  14. u00ceu009f/u00ceu0097 Liz u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    What a brilliant idea! I have to try it! Congratulations on your blog. It is very inspiring. Good to hear you are feeling great!

  15. u00ceu009f/u00ceu0097 Parita u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    555 posts and 2 yrs? wow thats incredible dear, m so glad you are doing well now.
    btw is coincidence, i too make this cake today morning :)

  16. u00ceu009f/u00ceu0097 Peter u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    Ivy, congrats on your very successful blog, dishes and writing. I wish you many, many more posts, readership and delicious food!

    Psst….pass me a piece of cake please.

  17. u00ceu009f/u00ceu0097 Caramel Cream Cheese Cake u00ceu00bbu00ceu00adu00ceu00b5u00ceu00b9:

    [...] of flour in one and a couple of tablespoons cocoa in the other.u00c2u00a0 I followed the procedure of the Zebra Cake, by adding a tablespoon of each batter in the middle of the baking tin and continued until I added [...]

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