Eggless Rainbow Zebra Cake Recipe
Preparation: 15 mts, Baking: 50-55 mts
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Ingredients:
2 cups flour/maida
1/4 tsp baking soda
1/4 tsp baking pwd
1 tin condensed milk (400 gms)
1/2 cup butter
2 tbsps oil
1/4 tsp vanilla essence (optional)
3/4 cup milk
edible colors of your choice
1 Beat butter, oil and condensed milk till smooth. Add vanilla essence and mix.
2 In a separate bowl, sieve maida, baking soda and baking pwd from a height
3 Add a tbsp of flour and mix, alternating with a tbsp of milk. Repeat the process till the flour is completely incorporated with the wet ingredients. If the batter is too thick, you can add more milk.
4 Take 3 small bowls. Pour 2 heaped tablespoons of plain batter into each of the 3 bowls. I used 3 colors. Add few drops of each of the edible colors in each bowl. Mix well.
5 Preheat the oven to 200 C. Grease the baking pan. The most important part is assembling the cake batter in a baking pan.
6 Pour 1/2 tbsp of plain white batter in center of the baking pan. Allow it to spread a little. Pour a tsp of one of the colored batter (chocolate color) on top of it and allow to spread a little. Again pour a little less than 1/2 tbsp of plain batter on top of it. Next add a tsp of another colored batter (pink color) on top of it and pour less than 1/2 tbsp of plain batter on it. Next add a tsp of another colored batter (yellow color) and on top of it add less than 1/2 tbsp of plain batter. Keep repeating this process till the batter is complete.
7 Remember to pause for a while for each of the colors to spread before adding the next layer. There is another optional step where you can run a toothpick on top to create a floral effect as shown in the picture above.
8 Bake for 10 minutes at 200 C and reduce temp to 175 C and bake for another 40-45 mts. Insert a toothpick into the center of the cake and it should come out clean. Remove from the oven. Leave aside for 30 mts and invert the cake onto a cooling rack. Turn the cake back over and cool further.
2 In a separate bowl, sieve maida, baking soda and baking pwd from a height
3 Add a tbsp of flour and mix, alternating with a tbsp of milk. Repeat the process till the flour is completely incorporated with the wet ingredients. If the batter is too thick, you can add more milk.
4 Take 3 small bowls. Pour 2 heaped tablespoons of plain batter into each of the 3 bowls. I used 3 colors. Add few drops of each of the edible colors in each bowl. Mix well.
5 Preheat the oven to 200 C. Grease the baking pan. The most important part is assembling the cake batter in a baking pan.
6 Pour 1/2 tbsp of plain white batter in center of the baking pan. Allow it to spread a little. Pour a tsp of one of the colored batter (chocolate color) on top of it and allow to spread a little. Again pour a little less than 1/2 tbsp of plain batter on top of it. Next add a tsp of another colored batter (pink color) on top of it and pour less than 1/2 tbsp of plain batter on it. Next add a tsp of another colored batter (yellow color) and on top of it add less than 1/2 tbsp of plain batter. Keep repeating this process till the batter is complete.
7 Remember to pause for a while for each of the colors to spread before adding the next layer. There is another optional step where you can run a toothpick on top to create a floral effect as shown in the picture above.
8 Bake for 10 minutes at 200 C and reduce temp to 175 C and bake for another 40-45 mts. Insert a toothpick into the center of the cake and it should come out clean. Remove from the oven. Leave aside for 30 mts and invert the cake onto a cooling rack. Turn the cake back over and cool further.
Le plus beau zébra cake que j'ai jamais vu. Bravo !!
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