play hide and seek with this beautifully striped cake. Technique is everything when making this scene-stopper. I couldn’t resist a warm slice as soon as it was removed from the oven..
This is certainly not as hard as it looks and what an amazing name for a very impressive cake. It is certainly going into my favourites.
See how Loraine Pascale does it and check out her recipe below.
http://benemersongolfperformance.com/tpi/ Crouching Tiger, Hidden Zebra Cake
Makes 12 wedges
250ml sunflower oil
250g caster sugar
100ml semi-skimmed milk
1tsp vanilla extract
300g self-raising flour
1tsp baking powder
25g cocoa powder
Rind of 1 orange
1 Preheat the oven to 180C/Gas Mark 4. Grease a 24cm sandwich tin with a little oil and line with baking parchment, then oil again. Set to one side.
2 Put the oil, sugar, milk, eggs and vanilla extract in a bowl and beat everything together well. Do not use an electric whisk as this will create bubbles.
3 Pour out 400ml of the entire mixture into a separate bowl and sift 175g of the flour into it, along with 1/2tsp baking powder. Mix well and set aside. This is your vanilla mix.
4 Sift the remaining 125g flour and the other 1/2tsp baking powder into the other bowl. Add the cocoa powder and the orange zest, then mix well. This is your chocolate mix.
5 Now put 1tbsp of the vanilla mix in the middle of the tin. Then, using a clean spoon, put a blob of the chocolate mix in the middle of the vanilla one. Keep doing this, alternating between vanilla and chocolate so you form a type of “bull’s eye”. Each time you add a blob of mixture, it will spread out on the base of your cake tin. By the time you’ve used up the mixtures, it will have reached the edge.
6 Bake in the oven for 35mins. Check the cake is cooked by inserting a wooden skewer into the centre. If it comes out clean, the cake is ready; if not, return the cake to the oven for a little longer.
7 When ready, remove from the oven and allow to cool in the tin for 10mins. Remove the tin and finish cooling it on a wire rack.
8 Then eat it!