Rubbermaid Store Toronto

This is the cake I made for my ex-housemate birthday.

At that time Imma 's collection "DOLCI DAL MONDO" had just become available and I was looking for a cake to make.

I closed my eyes and push the scroll up and scroll down button alternatively for a few minutes and then stop, open my eyes and the ZEBRA CAKE (by the way, exactly from IMMA!!!) was there.

The recipe looked quite easy and quick to make, I just changed a few things (margarine instead of oil and one egg less!). The stripes were nicer in Imma's cake I guess, but still quite "zebrish" in mine too and the taste was great!!!

ZEBRA CAKE

300g Flour

1 and 1/2 tsb baking powder

200g sugar

250ml milk

200ml melted margarine

3 eggs

2 tbs cocoa powder

vanilla essence

Mix eggs and sugar till white and creamy. Pour in milk and melted margarine. Keep stirring and when completely combined add vanilla essence and sifted flour and baking powder. Divide batter in two part: leave one white and add cocoa to the other. Grease a 26 cm round pan. Pour 3 tablespoons of the white batter in the middle. Pour over 3 tablespoons of brown batter and again 3 of white and so on till you finish both. Do not spread or shake the pan in any case (or you are going to loose the zebra effect!!). Bake in oven at 180 C for 35-40 minutes.

ZEBRA CAKE

300g Farina

1 busta di lievito

200g Zucchero

250ml Latte

200ml margarina

3 eggs 2 tablespoons cocoa powder and vanilla essence

Beat the whole eggs with sugar until they are white and fluffy. Add milk and melted margarine. When the mixture is smooth add the vanilla and then gradually, the flour sifted with baking powder. Divide the dough into two parts, leaving the other one white and add the cocoa. Grease and flour a 26cm cake mold diametro.Versare 3 tablespoons white mixture in the center of the cake. Pour, always in the center of the pan, mix 3 tablespoons of black and white one. Continue this alternating the dough until it is exhausted. Absolutely not spread the paste or shake the pan to level. The dough will be distributed by itself into the tin. Bake the cake at 180 C and bake for 35-40 minutes.