One slice will reveal the eye-catching striped pattern that gives this cake its name.
- Prep time: 20 min
- Makes: 16 servings
- Cook time: 35 min
- Fat.11 g
- Saturated Fat.1 g
- Cholesterol.1 mg
- Carbohydrates.31 g
- Fibre.1 g
- Sugar.17 g
- Protein.4 g
- Sodium.108 mg
- Potassium*.186 mg
|1 cup / 250 g||Naturegg Simply Egg Whites, well shaken|
|1 1/4 cup / 300 ml||granulated sugar|
|1 cup / 250 ml||2% milk|
|3/4 cup / 175 ml||vegetable oil|
|2 tsp / 10 ml||vanilla extract|
|2 1/4 cup / 550 ml||all-purpose flour, divided|
|1 tbsp / 15 ml||baking powder|
|1/2 tsp / 2 ml||salt|
|1/4 cup / 50 ml||unsweetened cocoa powder|
Preheat the oven to 350°F (180°C). Grease a 10-inch (25 cm) springform pan.
Whisk the egg whites with the sugar, milk, oil and vanilla. Whisk 2 cups (500 mL) flour with the baking powder and salt in a separate bowl. Stir the wet mixture into the dry mixture just until combined.
Divide the batter in half. Sift the cocoa powder over one portion; stir just until combined (do not over mix). Sift the remaining flour over the second portion of batter; stir just until combined.
Spoon about 1/4 cup (50 mL) of the white batter into the centre of the prepared cake pan; allow it to spread naturally. Spoon an equal portion of the cocoa batter into the centre of the first circle. Working quickly, alternately spoon the remaining batters into the centre of the pan until used up. (The batter will spread into series of concentric circles.)
Bake for 35 minutes or until a tester inserted in the centre of the cake comes out clean. Transfer to a wire rack and cool completely.
Put a tuxedo on this Zebra Cake by making a simple glaze: Combine 2 oz (60 g) chopped bittersweet chocolate with 2 tbsp (30 mL) butter and 1 tbsp (15 mL) corn syrup in a heatproof bowl. Set the bowl over a pot of simmering water; stir until melted and smooth. Pour the glaze in the centre of the cake and let it run over the sides. Let stand until chocolate is set.
Naturegg Simply Egg Whites
Made from 100% pure egg whites. We mean simple.Learn More
When whipping eggs, start with a low speed and then gradually work up to the whip setting on the mixer. The lower speed stretches the protein molecules and makes the mixture more readily accept air.