Zebra Sponge Cake
Add a touch of whimsy to your dessert spread with this zebra sponge cake. Dark and light cake batter are swirled together for a striking and exciting pattern that will impress your guests.
Under 30 minutes
Under 30 minutes
for 8 servings
- ¾ cup flour (95 g)
- 1 tablespoon cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 tablespoons butter, melted
- 3 tablespoons milk, warm
- 1 teaspoon vanilla extract
- 5 eggs, room temperature
- ¾ cup sugar (150 g), divided
- 1 tablespoon cocoa powder
- 1 lb strawberry (455 g), hulled and smashed
- 1 cup sugar (200 g)
- whipped cream, to serve
- Calories 280
- Fat 7g
- Carbs 47g
- Fiber 35g
- Sugar 34g
- Protein 7g
Estimated values based on one serving size.
- In a bowl sift the flour cornstarch, baking powder, and salt. Set aside.
- In another bowl, add the butter, milk, and vanilla. Whisk until well-combined. Cover with a kitchen towel and set aside.
- In two large bowls, separate 3 eggs into yolks and whites. Crack the last 2 whole eggs in the bowl with the egg yolks.
- Pour 6 tablespoons of sugar into the egg yolk bowl. Mix on high until the batter is thick and pale yellow, about 5 minutes.
- Beat the egg whites on high until frothy, then gradually add the 6 tablespoons of sugar. Continue beating until soft peaks form.
- Gently fold in the egg yolk mixture into the egg whites.
- Add the flour mixture, continue folding until the flour is mixed in. Create a well in the bowl, pour in the butter mixture. Fold all of the ingredients until the batter is smooth and silky.
- Preheat oven to 350˚F (180˚C).
- Pour half of the batter into a smaller bowl. Sift the cocoa powder over the batter. Fold in until the cocoa powder is fully incorporated.
- In a greased parchment paper-lined 8-inch (20 cm) cake pan, spoon in a scoop of the vanilla batter in the center of the pan.
- Spoon in a scoop of the chocolate batter over the vanilla in the center.
- Repeat until you have poured about 6 to 8 layers, keeping in mind you will be spooning in a little less batter each layer.
- Using a chopstick or skewer, gently draw a line from the edge of the pan to the center. Repeat until you have made 8 lines. Pour a little chocolate dot in the center.
- Bake for 30 minutes, or until a toothpick comes out clean.
- Use a knife or spatula to gently release the cake from the edge of the pan. Cover the cake with a greased plate. Flip the cake on to the plate then transfer to a wire rack to cool. Let cool for about 20 minutes before slicing.
- For the strawberry sauce, heat a saucepan over medium heat. Add the strawberries and sugar, and stir until bubbling. Remove from heat.
- Serve with strawberry sauce and whipped cream!
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