Monday, July 23, 2012

Eggless Zebra Cake


All Purpose Flour (Maida) - 2 1/3 cups
Milk - 1 1/2 cups + 2 tbsps
Granulated Sugar - 1 3/4 cups
Oil - 1/2 cup
Baking Powder - 2 1/2 tsps
Baking Soda - 1 tsp
Salt - 1/2 tsp
Vanilla Essence - 1 1/2 tsps
Coffee Decoction - 3 tbsps
Cocoa Powder - 1 tbsp


  1. Sift all purpose flour, baking powder and baking soda together twice.
  2. Mix cocoa powder and coffee decoction together and keep aside.
  3. In a large mixing bowl, take 1 1/2 cups milk, sugar and oil. Mix well until the sugar dissolves completely.
  4. Now slowly add the sifted  flour and beat well. Do not over mix the batter.
  5. Take half the quantity of this batter in another mixing bowl.
  6. To one portion of the batter, add vanilla essence and 2 tbsps milk. Mix well.
  7. To the other portion, add the cocoa powder mixed in coffee decoction and mix well.
  8. Preheat the oven to 180 degrees C.
  9. Grease and dust a baking tin.
  10. Take two equal sized large serving spoons - one for the vanilla flavored batter and the other for coffee flavored batter.
  11. Take a laddle full of coffee flavored batter and pour it in the centre of the baking tin.
  12. Now take a laddle full of vanilla flavored batter and pour it in the centre of the baking tin such that this batter forms a circle with the previous layer of coffee flavored batter forming the outer lining.
  13. Repeat steps 12 and 13 until all the batter is used.
  14. Ensure equal portions of the batter is poured everytime so that equal-sized layers are formed.
  15. Carefully place this baking tin in the oven.
  16. Bake for 40- 45 minutes or until the toothpick/skewer inserted in the centre of the cake comes out clean.
  17. Let it sit in oven for 10 minutes.
  18. Remove and place the tin on wire rack.
  19. Once cooled, unmould the cake and cut.


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