This Zebra Cake is a Marble Cake Recipe which is made with a combination of Vanilla and Chocolate. This Chocolate Marble Cake is super soft just like a chiffon cake. Easy to make and is one of the best chocolate and vanilla marble cake recipes available
Ingredients
- 6 egg whites
- ¼ tsp cream of tartar
- 80 grams castor sugar
- 6 egg yolks
- 50 ml cooking oil
- 60 grams castor sugar
- 60 ml full-fat milk
- 1 tsp vanilla essence
- ¼ tsp almond essence
- 100 grams cake flour or self-raising flour
- 2 tbsps cocoa powder
Instructions
- In a bowl beat the egg whites with cream of tartar until they form stiff peaks. Add the sugar and continue beating on high speed. Stiff peaks is what we want
- In another bowl, combine the egg yolks, sugar and vanilla essence. Beat well. Add the oil, milk and almond essence and continue beating. Fold in the cake flour into the mixture making sure there are no lumps
- Now, fold in the egg whites mixture as well. Make sure you do not overmix the batter once the egg whites are added. Do not use a beater at this point, do it using a spatula
- Take 2 bowls and divide the batter into 2 parts. Add some more batter in one bowl and a little less in the other. Fold in the cocoa powder in the bowl that contains the lesser batter
- Next, take a 7-inch baking dish and add a piece of parchment paper at the base (not for the sides). Add 2 scoops of the vanilla batter. Next add 1 scoop of the chocolate batter. Continue adding 2 scoops of vanilla batter and 1 scoop of chocolate batter. Once done, tap the baking dish to remove any extra air bubbles
- Bake this in a preheated oven at 160 degrees C for 20 mins and then reduce the heat to 140 degrees C and continue baking for 20 to 30 mins or until the top center of the cake feels bouncy and not wet
- Cool completely once out of the oven before you cut it
Recipe Notes
Make sure to read the whole post to get the oven instructions and details about the batter right
The secret to getting a spongy cake is to beat the egg whites until super stiff. Also, make sure not to over mix the batter once egg whites are added to it
I like this cake with a combination of vanilla and almond essence, that’s why I’ve added both
Do not add any fat like oil or butter to the sides of the baking dish before pouring the batter into it
In conclusion, use a thermometer in the oven to make sure the temperatures are right
Recipe Video
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Nutrition Information
Serving: 100g | Calories: 279kcal | Carbohydrates: 34.7g | Protein: 7.82g | Fat: 12.31g | Saturated Fat: 2.96g | Polyunsaturated Fat: 5.076g | Monounsaturated Fat: 3.684g | Trans Fat: 0.055g | Cholesterol: 167mg | Sodium: 62mg | Potassium: 136mg | Fiber: 0.9g | Sugar: 21.49g | Vitamin A: 236IU | Calcium: 37mg | Iron: 1.41mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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