How to Make Zebra Cake,the Complete Snapguide Guide

I got this recipe from snap guide and remade it to come up with this clear guide on how to make this beautiful cake

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How to Make Zebra Cake,the Complete Snapguide Guide Recipe
39 Steps
Ingredients
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1
Group photo of the ingredients. Flour, vanilla essence/extract, oil, milk, sugar, eggs. If using ordinary flour, add 1 1/2 tsp of baking powder.

Group photo of the ingredients. Flour, vanilla essence/extract, oil, milk, sugar, eggs. If using ordinary flour, add 1 1/2 tsp of baking powder.

2
Have your baking tin ready by lining with a parchment paper. You could also at this point set the oven to the 180C/350F mark. This is a 8 inch round baking tin with a loose bottom.

Have your baking tin ready by lining with a parchment paper. You could also at this point set the oven to the 180C/350F mark. This is a 8 inch round baking tin with a loose bottom.

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3
Start by beating the egg.

Start by beating the egg.

4
Beat till it foams.

Beat till it foams.

5
Add the sugar

Add the sugar

6
Start beating the egg and sugar.

Start beating the egg and sugar.

7
Beat till it's pale in color and thick. It should take about 2-3 minutes depending on whether using an electric mixer or by hand.

Beat till it's pale in color and thick. It should take about 2-3 minutes depending on whether using an electric mixer or by hand.

8
Nice and thick.

Nice and thick.

9
Add your oil gradually as you whisk.

Add your oil gradually as you whisk.

10
Should look like this. Thick and smooth.

Should look like this. Thick and smooth.

11
Add your milk and stir.

Add your milk and stir.

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So far so good : )

So far so good : )

13
Add the sifted flour and vanilla extract.

Add the sifted flour and vanilla extract.

14
Give a good mix.

Give a good mix.

15
Nice and ready.

Nice and ready.

16
Divide into two and add 2 tbsp cocoa powder into one.

Divide into two and add 2 tbsp cocoa powder into one.

17
Mix the cocoa to form the chocolate mix.

Mix the cocoa to form the chocolate mix.

18
Now we start pouring into the baking tin. Scoop using a large spoon.

Now we start pouring into the baking tin. Scoop using a large spoon.

19
Pour at the center of the tin.

Pour at the center of the tin.

20
Using a similar sized large spoon, scoop the chocolate mix.

Using a similar sized large spoon, scoop the chocolate mix.

21
Pour at the center of the white mix.

Pour at the center of the white mix.

22
Allow to spread naturally.

Allow to spread naturally.

23
Continue by alternating the white and chocolate. You can pour 2 scoops at a time for each pour.

Continue by alternating the white and chocolate. You can pour 2 scoops at a time for each pour.

24
Allow to spread.

Allow to spread.

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I think you get the drift : )

I think you get the drift : )

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Midway through.

Midway through.

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Final spoon.

Final spoon.

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Beautiful right?

Beautiful right?

29
Into the preheated oven.

Into the preheated oven.

30
Now we take care of the mess! I know it might not be the funnest of moments but its got to be done : D

Now we take care of the mess! I know it might not be the funnest of moments but its got to be done : D

31
See, not so bad ; )

See, not so bad ; )

32
After about 33 minutes, not ready!

After about 33 minutes, not ready!

33
I used a 8 inch round tin and the cake took close to 1 hour to bake. It's ok for the cake to crack. When using a larger tin, it will take less time to bake.

I used a 8 inch round tin and the cake took close to 1 hour to bake. It's ok for the cake to crack. When using a larger tin, it will take less time to bake.

34
Cake is ready when a small knife comes out clean and dry.

Cake is ready when a small knife comes out clean and dry.

35
Remove fem the tin and allow to cool on a cooling rack.

Remove fem the tin and allow to cool on a cooling rack.

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An inside close look.

An inside close look.

37
Two slices.

Two slices.

38
What's your say?

What's your say?

39
This particular one I made on a different day and used 2 scoops of each batter when alternating the scoops. It makes the design formed more distinct.

This particular one I made on a different day and used 2 scoops of each batter when alternating the scoops. It makes the design formed more distinct.

Ingredients

4 Eggs 
250 Grams Sugar 
200 Milliliters Vegetable oil 
250 Milliliters Milk 
300 Grams Self raising flour 
1 Teaspoon Vanilla extract 
2 Tablespoons Cocoa powder 
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