– a dense moist sponge cake with concentric circles on top and ‘vertical’ stripes inside  (photo below)


3 Eggs

155g    / 5 ¼  oz  caster sugar

150ml  / 5 fl oz   whole milk

150ml  / 5 fl oz   vegetable oil (any – your choice)

2 tsp vanilla essence

180g  /    6 ¼  oz Self Raising flour (sieved)

1 level tablespoon Cocoa powder        }

scant ½ level teaspoon baking powder  } sieved together

a little extra milk – if required (about a tablespoon)

1, Preheat the oven to 180C. (fan oven 160C) Gas Mk 4

2, Grease an 8 inch round cake tin, line base with a circle of greaseproof paper, grease the greaseproof.

3, Combine the eggs and sugar in a large mixing bowl and whisk with an electric mixer on high speed until thick and pale, about 5 minutes.

4, Measure milk and oil and vanilla and lightly mix together in a jug.

5, With the mixer whisk on LOW speed, trickle in the oil, vanilla and milk mixture until all included.

6, Continue with whisk on low speed and add the Sieved flour, a spoonful at a time, scraping down the sides of the bowl once or twice as necessary.

 *  The mix should end up as a consistency somewhere between a batter mix and a cake mix – it should run off the tablespoon but leave a slightly mounded shape. (you may carefully add a little more milk or flour to achieve correct consistency) *
7, Pour ¾  pint (450ml) of the batter into another bowl or large jug.

8, Add the sieved cocoa powder and baking powder to this ¾ pint of mixture and fold in gently until evenly distributed and chocolate colour. Ensure this batter mix is the same consistency as the remaining plain. Add a little extra milk (about 1 tbsp) required until they are the same.
9, Place 3 tablespoons of the vanilla batter into the centre of the tin and let it stand for a few seconds so it spreads out slightly.

10, Place 2 tablespoons of the chocolate batter right on top of the vanilla in the centre and wait another few seconds until it spreads. Do Not tip the tin to spread it – allow it to go naturally.

11, Repeat with 3 tablespoons of plain, then 2 of chocolate for a second time.

12, Then continue alternating vanilla and chocolate with 2 tablespoons each until the end where one of each will suffice.

13, Bake until the cake is set, golden-brown and a cocktail stick inserted comes out clean,

about 45 – 50 minutes.

14, Cool in the tin for 10 minutes. Run a sharp knife around the edge of the tin and invert the cake onto a cutting board.

15, Peel away the greaseproof paper, re-invert onto a wire rack and cool completely.

Winning Zebra Cakes at our WI Spring group meeting

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