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Eggless Orange And Chocolate Zebra Cake

Posted Sep 15 2009 4:47pm


T he zebra cake needs no introduction to most food bloggers. It's one of those cakes that scores pretty high on what my daughter calls the "wow" factor but requires no frosting/ icing or any such form of decoration. The cake itself provides all the glamour.

I first saw the zebra cake on Farida's Azerbaijani Cookbook. In fact, I discovered Farida's blog soon after that particular post. This is probably the cake I have made the most number of times since, and the last few times I have made it without eggs too.
So it would only be fair to blog about this cake which has always got rave reviews for its appearance and taste.




I made this particular orange and chocolate version for my daughter's birthday and covered it with chocolate ganache. It was a good thing I took the pictures of the cake before Akshaya's friends arrived, or else I would have had only cake crumbs to show you all.

Farida's recipe makes a great cake as most of my daughter's and my friends would be happy to tell you. However, if you have problems with an "eggy" smell/ taste (I do, and my daughter has an extra sensitive nose for "egginess"), then you would probably be thrilled to have your cake and eat it too but without eggs.

Substituting 4 eggs successfully is a tall order and egg replacer isn't something that's available here. Even if it was, I'm not sure egg replacer would work well to replace 4 eggs.
Then I came across a Vegan Zebra Cake at Caffeine Heartbeats. She uses a vinegar cake recipe, which is something I've made before so I knew this one ought to work.




So I adapted her recipe a bit and it's no longer vegan. So now you have the option of a zebra cake with eggs, a vegan zebra cake or this eggless vegetarian cake! I have made all three versions, and personally this one is my favourite. This particular cake is also very easy to make because the ingredients are just mixed up together with a spoon.
If you would prefer a plain vanilla and chocolate zebra cake, just use milk in place of the orange juice and vanilla extract instead of the orange essence.



Ingredients:


For the orange batter:


1 1/4 cups all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

2/3 cup sugar

2/3 cup unsweetened orange juice

1/2 tsp orange essence

1 tsp vinegar

4 tbsp oil



For the chocolate batter:


1 cup all purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

2 tbsp dark cocoa powder (otherwise the stripes will not show up well)

2/3 cup sugar

2/3 cup milk

1 tsp vanilla essence

3 tsp vinegar

4 tbsp oil



Method:


Take two separate bowls. In one put all the ingredients for the orange batter and mix well with a wooden spoon. You don't have to beat the batter.
In the other bowl, do the same with all the ingredients for the chocolate batter.

Butter and flour an 8" cake tin. Starting with the chocolate batter, slowly pour a ladleful of batter right in the middle of the cake tin. Do not spread the batter. It will slowly spread out on its own eventually.

Now slowly pour a ladleful of the orange batter in the centre of the chocolate batter. Again, do not attempt to spread the batter. Next pour a ladleful of chocolate batter in the centre of the orange batter.

Keep alternately pouring the batters in a similar fashion till the batters are used up. For a detailed step-by-step explanation of this procedure, please refer to Farida's post.

Getting the layers right needs a steady hand and a little bit of practice. If your layers don't come out right, just run a knife/ skewer through the batter randomly and you will have a marbled cake. So you see, you really can't lose with this cake!

Slowly, without disturbing it, place the cake tin in the oven and bake at 190C for 45 minutes to an hour till a skewer inserted into the cake comes out clean.
Cool for 10 minutes in the tin. Remove from the tin and cool on a rack.

Cover with chocolate ganache if you prefer. This cake really doesn't require anything else and is perfect as it is.




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