Zebra Cake: Keep Calm And Bake S02E5/8

Talented baker Caroline MiLi Artiss shows you how to walk on the wild side in the kitchen with this tasty zebra cake! This cake is made my mixing together plain and chocolate batter to create a fantastic stripy zebra print sponge when you cut through it.

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Prep:20m
Cook:1h
Total:1h:20m
Serves:10
Temp:180° c - 360° f

Ingredients:

250 g unsalted and softened butter
4 large eggs
250 g caster sugar
220 ml milk
2 tsp vanilla extract
380 g self raising flour
1 tsp baking powder
25 g cocoa powder

Step 1: Make Your Plain Batter

Preheat your oven to 180°c. Cream together your softened butter and sugar until light and fluffy. Add your eggs in one at a time, mixing each egg into the mixture thoroughly before adding the next one. Pour in the vanilla extract and mix. In a separate bowl sift together your flour and baking powder. Gradually add your flour mixture into the egg and sugar mixture, alternating each spoonful with the milk until all your flour has been used up and you have 2-3 tbsp of milk left.

Step 2: Divide Your Mixture

Divide your batter into two and fold the cocoa powder through one half. Pour the milk into the cocoa mixture to help it all combine. Line and grease a 23cm/ 9in deep cake tin. Place 2 tbsp of the plain batter into the centre of the cake tin and flatten slightly. Straight away add 2 tbsp of the chocolate mixture directly on top. Continue this process until all the mixture has been used up. You will end up with lots of alternate rings of mixture in the tin.Step 3: Bake Your Cake

Place the cake into the oven and bake for 50-60 minutes until the cake is cooked through. To check if your cake is cooked insert a skewer through the middle, if it comes out clean your cake is ready. Turn the cake onto a wire rack to cool before serving.