Easy Homemade Zebra Cake

Tastelishes Zebra Cake

This Tastelishes Zebra Cake is not only an eye catcher, but a light and tender cake, as well. The zebra design is very easy to make.

Ingredients for the Cake:

375 grams unbleached, all-purpose flour (King Arthur recommended) (13.23 oz)
3 - 4 teaspoons baking powder
250 grams white fine granulated sugar (8.8 oz)
1 envelope vanilla sugar (vanilla sugar by DrOetker is available in the baking aisle of local supermarkets), optional, but recommended (or use 1/8 - 1/4 teaspoon vanilla extract)
5 large eggs
125 ml lukewarm water (4.23 fl. oz)
250 ml corn oil or vegetable oil (8.45 fl. oz)
2 tablespoons cocoa powder (unsweetened)
for extra flavor, you could add 1 tablespoon white Rum (e.g. Bacardi), optional

Sift the flour into a mixing bowl. Add all the ingredients - except for the cocoa - and mix with a hand or a stand mixer shortly on the lowest setting, then switch to the highest setting and mix for about 2 minutes until the dough is smooth. Split the batter in half and transfer one half into a separate bowl. Mix the cocoa into one half of the batter (you could also sift it in and it blends in easier and quicker). Prepare a Springform pan (28 cm = 11 inches). Butter (use unsalted butter only) the cake pan and dust it lightly with flour. Start by adding 1 - 2 tablespoons white batter and place it into the center of the Springform pan. Add 1 - 2 tablespoons of dark batter directly onto the white batter. Add 1 - 2 tablespoons of white batter onto the dark batter, then add 1 - 2 tablespoons onto the white batter and so on. Repeat with the rest of the batter. This pattern will achieve the zebra design. Bake the cake in a pre-heated oven, at 350 degrees Fahrenheit (175/180 degrees Celsius), on the lower oven rack, for about 40 minutes or until a tester (e.g. toothpick) inserted into the center of the cake comes out clean. Remove the cake from the oven and release the wall belt of the cake pan. Let cool completely. Transfer the cake onto a cake tray. This cake is also delicious when baked a day ahead.

To sweeten the cake, you could add a glaze on top of the cake or simply sift powder/confectioners' sugar over it.

For a Homemade Glaze, you will need:

approx. 150 grams powdered sugar/confectioners' sugar (5.29 oz)
4 tablespoons white Rum or for a zesty glaze, use lemon juice instead of Rum

Mix the ingredients together in a small bowl and spread it atop of the cake, using an icing spatula.

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Handmade Pretzels by Tastelishes

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Serve something special and make the fluffiest Pretzels you have ever had with natural ingredients and an easy-to-follow recipe from Tastelishes. Pretzels are lower in calories than chips and crackers. It's the perfect afternoon snack and most definitely a crowd pleaser. They are delicious when consumed plain and extra tasty when cut in half and buttered. Bavarians serve delicious sweet mustard to their fresh Pretzels. The recipe for easy-made sweet mustard can be found at Tastelishes or on the bottom of this site.

  

 

 

 

Raw dough, shaped into a Pretzel, dipped into a simple Lye, sprinkled with salt, and proofed:

Recipe for sweet mustard: Makes 1 small bowl

300 grams yellow mustard (10.1 oz)
1 TBS fresh black pepper
1 tsp. ground pimento or allspice
180 grams white fine granulated sugar, or less, to taste (6.4 oz)
1 TBS salt, fine granulated
1 tsp. ground curcuma
dash of white vinegar

Mix everything together in a serving bowl until well blended.

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