Thursday, May 12, 2005

Zebra Cake

This cake was inspired by Jo from Jodelibakery but obviously what I made is no comparison to what Jo made. The cake was so beautiful and I had to make it and since i don't have cake emulsifier, I could not use her recipe but I used her recipe for her Raspberry Swiss Roll instead.
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Cake Tin: 9 inch springform

50 gm castor sugar
6 egg yolks
1 tsp vanilla
38 gm oil
15 gm milk(half and half)
45 gm cake flour
45 gm cornflour
3/4 tsp baking powder

6 egg whites
55 gm castor sugar
1/2 tsp cream of tartar

1 1/2 tbsp cocoa powder dilute with 1 tbsp warm water


Preheat oven at 350 F(convection) or 180 C

Beat the sugar and egg yolk(A) until creamy. add vanilla, corn oil and milk and mix well.

Sift cake flour, cornflour and baking powder into egg yolk mixture and fold till well combined.

In another clean mixing bowl, whip egg whites and cream of tartar until foamy. Add the sugar(B) and continue to whip until stiff peaks form.

Take 1/3 of egg whites and fold into the egg yolk mixture. Mix until combined and add in the rest of the egg whites. Fold in gently.

Divide mixture into 2 portions. 2/3 portion will be plain and fold in the cocoa mixture into the 1/3 portion and mix well.

With a tablespoon, scoop 4 heaped tablespoons of plain batter into middle of cake tin, then scoop 4 less heaped tablespoons of cocoa batter and drop it on top of the first plain mixture. continue this procedure but using less batter as you go.

Bake in oven for 35 - 40 mins until done, test with a cake skewer.

Take cake out of oven and invert cake. Leave cake inverted until cooled.

When cake is cooled. Run a knife along the sides of cake pan before removing the springform.


12 servings


Little Corner of Mine said...

Hi Lily! Just want to leave my first comment here, nice blog! Can't wait to see more.

Jan said...

Beautiful Zebra cake, Lily!

Anonymous said...

Hello Lily, your Zebra Cake texture is very nice. Lynda :)

Anonymous said...

It's my first time baking. Do not understand the term "milk(half and half) means ? Can you pls help ?

lilyng said...


i think this link will explain it better than me

Anonymous said...

Hi Lily, your zebra cake texure is soft and nice.Don't have half and half milk over here so I used low fat milk but it still turns out good.I have been trying to get hold of a recipe for "Pak Tong Koh".Do you have one?

lilyng said...


i have not made pak tong koh before and if i would make one i would like to try my dear friend's recipe

Fong Fong said...

Hi Lily

I have baked n the cake turned to be very wet on the center. I do not have the high end cake mixer n just the normal one. Does it has anything to do with the beating process on process B? Tks.

lilyng said...

fong fong

i think that your cake is underbaked, not cooked that is why it is still wet in the middle.

Doris Tan said...

The cake turned out lovely - so moist & yet soft, bouncy and silky, and not too sweet which I prefer. As I do not have any measuring cup in grams for liquids, I used 1/4 cup canola oil and 1/8 cup milk and added a pinch of salt. It tasted gorgeous. Thanks so much for a simple yet great tasting coffee cake. Doris Tan of Singapore.

wendy said...

Hi Lily,
It's me again, the wendy who tried cooking w ur claypot chic rice. How are you?

Anyway, i'd like to bake tis cake. 2 questions:-

1) Can i replace the Cake Flour with All Purpose Flour? I don't hv cake flour.
2) Can i use extra fine granulated sugar instead of castor sugar?

Looking forward to baking it tomorrow!


lilyng said...


yes, to both the questions

wendy said...

Hi lily,
thank u so much. ;P will let u know on the outcome... very excited.. baking my first cake..

wendy said...


i've baked my cake, it turned out like a cake. haha. but it doesnt look as nice as yours shown in the pic..

i found out that my cake is only 1 1/2 inch tall, and it sunk in the middle. at first when i took it out fr the oven, it looks so nice from the top just like urs. after i've inverted and let it cooled for 20 mins, it has sunk in the middle..

and also, another thing, the kitchen scale set tt i hv is of the reading of 25gm, 50gm, 75gm.. and etc.. so, it does not read accurately for the measurement of 55gm, or 38gm.. so, everything tt i did today is kind of estimate. i think, i might need to change tt to a digital scale.

and the texture is a bit like bread.. is it suppose to be like tt?

will need to practice tis cake another few more rounds for perfection.

thanks again lily,

lilyng said...


the cake should be light, it is a sponge cake

Carole said...

Hi Lily ,

I make this cake today, it is 'Out Of the world' the cake texture is soft and moist , the layer is not as
prominent, but I am very Happy and Thankful to you,
God bless you, and wishing all success in future.

elham said...

Hi lily,

I was wondering.. what is the difference between a zebra cake and a marble cake? the preparation? it looks the same in the pic!

Thanks alot,

lilyng said...


the difference is not in the cake, it is in the design. the marble would be patches at random but the sebra, you try to get the line symmetrical

elham said...

hi lily,

oh alright! thanks a lot sweetheart!and oh btw i loveeeeee ur recipes they are all so good and they look beautiful! and ur one of the few who provide a picture for all and u actually reply to comments!
god bless u love! tnx again!


Anonymous said...

Hi Lily

Is corn flour same as corn starch?


lilyng said...


cornflour is called cornstarch here in the united states.

Anonymous said...

Hi Lily,
its me again, i try ur Zebra cake yesterday, its very deliciuos, but i didnt get my Zebra, i already email u my pics, and would like ur comment how to get Zeeeebra, ha!
Best regards
susan, Malaysia.

Anonymous said...

Dear lily,
havent get your reply about zebra cake, just wondering why...
Best Regards
Susan Malaysia

Anonymous said...

Dear Lily,
Hey, happy to hear from u. i got ur email, thanks for the link to Jo's Deli bakery, i finally know what's wrong why no zebra on my cake...ok, i will try it again during this weekend. Thanks. have a nice day!

sweety-penne said...

Hi Lily!

It's a wonderful cake. Just made it out of the blue..however, i had to make some changes, i had to substitute cake flour to self raising flour and vanilla essence to rose and I had to estimate the measurements..(my cousin insisted that i used "what was left in the cupboard"..) but it did turn out good...not too soft and not too hard.

Thanks for the recipe!

Tze Hui said...

hi lily! i found your blog thru a random google search and tried your recipe for this cake. i have some questions:

1. after the cake was done, there seemed to be 2 layers to the cake. the bottom layer was hard, a little jelly-like and slightly whiter than the rest of the cake.. why is that so?

2. what is the purpose of inverting the cake? because i tried turning the cake right side up again and some of it stuck to the bottom of the plate...

thanks for your time!


lilyng said...


i think that your eggwhites are overbeaten and got deflated, thus causing your cake to be such.

inverting the cake to cool is an requisite for all cake made the chiffon way

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