Lorraine Pascale's Chocolate and Vanilla Zebra Cake
By: Catherine Gregory
Published: Tuesday, August 30, 2016 - 1:03pm

Ingredients




250ml sunflower (or other flavourless) oil, plus extra for greasing
250g caster sugar
100ml semi-skimmed milk
4 medium eggs or 3 large (at room temperature)
A few drops of vanilla extract
300g self-raising flour
1 tsp baking powder
25g cocoa powder
23cm loose bottom cake tin or  a spring form tin
2 medium size bowls
2 icing bags or if you prefer spoons

Preparation

1 Preheat the oven to 180, fan 160 or gas mark 4 2 Grease the bottom of your cake tin with a little oil and line with baking parchment and then add a tiny amount of oil again and set aside 3 Add to one bowl the oil, sugar, eggs, milk and vanilla extract and mix well.  Do not use a whisk or electric whisk as it gets to much air into the mixture which  with this type of cake we don’t want 4 Pour out half of the mixture into a separate bowl then in one of the bowls sift 175g of self raising flour, 1/2 teaspoon of baking powder and combine. 5 In the other bowl sift the remaining 125g of flour 1/2 teaspoon of baking powder and the 25g of cocoa powder and mix well 6 If using piping bags fill each one with each mixture and cut a very small end off.   This was my first attempt at piping so I made rather a mess!  Next time I will use the spoons! 7 Pipe/spoon one circle in the centre of the vanilla mix, then add on top a spoonful of chocolate mix and keep going until all the mixture is used.  You will see the mix start to push further out and have a stripey look.  Don’t panic if goes a bit off.  As this was my first time making it and piping I ended up with 2 separate stripes but cake still turned out the same 8 Bake in the oven for approx 35 mins.  I check at around 30.   To check if baked add a skewer to the middle and if it comes out clean it’s done or press gently the centre of the cake, if it springs back it’s ready 9 Leave in the tin for 5 mins to cool slightly then carefully remove from the tin and put onto a cooling rack 10 Cut the cake into 8 slices and serve

About

A rich moist Vanilla and Chocolate sponge coming together to resemble a zebras stripes