John Myers
Zebra Sponge Cake
The perfect zebra sponge cake recipe with a picture and simple step-by-step instructions.
- 250 g Butter
- 250 g Sugar
- 7 Eggs
- 1 pinch Salt
- 2 Teaspoon (level) Baking powder
- 250 g Flour
- 50 g Cocoa
- 1 packet Vanilla sugar
- Today I baked a recipe that had been printed out for a long time with a sponge cake. It should be quick and easy. Actually a completely normal sponge cake. I found the look nice.
- Preheat the oven to 180 ° C. Separate the eggs and beat the egg whites with a pinch of salt until stiff.
- Mix the butter with the sugar and vanilla sugar until frothy. Gradually stir in the egg yolks. Add the flour sifted with baking powder and stir to form a smooth dough. Then always add some egg white and carefully fold in until the egg white is used up and the dough is nice and airy.
- Divide half of the dough into 2 bowls. One half remains light and the cocoa is briefly stirred into the second bowl.
- Grease a loaf pan and sprinkle with grated almonds or grated hazelnuts. Then alternately pour the light and dark dough into the mold and smooth it out so that the individual layers are recognizable. The last layer should be the light colored dough.
- Now bake the cake in the oven at 180 ° C for about 50-60 minutes. The cake shouldn’t get too dark. Cover with aluminum foil if necessary. When the cake is ready, don’t forget to test the chopsticks.
- Take the cake out of the oven and let it rest briefly. Then take the cake out of the mold and let it cool down on a wire rack.
- When the cake has cooled down, it can be covered and decorated with a chocolate icing or sugar icing, depending on your taste.
- The children baptized it after the cut into the zebra cake.
- Chocolate cake
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