How To Make Zebra Sponge Cake
Soft, airy, and fluffy zebra sponge cake features beautiful chocolate and vanilla stripes when sliced. Topped off with strawberry sauce for a fruity finish!
Serves:
Ingredients
- ¾cupflour
- 1tbspcornstarch
- 1tspbaking powder
- ¼tspsalt
- 2tbspbutter,melted
- 3tbspmilk,warm
- 1tspvanilla extract
- 5eggs,room temperature
- ¾cupsugar,divided
- 1tbspcocoa powder
For Strawberry Sauce:
- 1lbstrawberry,hulled, smashed
- 1cupsugar
- whipped cream,to serve
Instructions
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In a bowl, sift the flour cornstarch, baking powder, and salt. Set aside.
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In another bowl, add the butter, milk, and vanilla. Whisk until well-combined. Cover with a kitchen towel and set aside.
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In two large bowls, separate 3 eggs into yolks and whites. Crack the last 2 whole eggs in the bowl with the egg yolks.
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Pour 6 tablespoons of sugar into the egg yolk bowl. Mix on high for about 5 minutes until the batter is thick and pale yellow.
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Beat the egg whites on high until frothy, then gradually add the remaining sugar. Continue beating until soft peaks form.
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Gently fold in the egg yolk mixture into the egg whites. Add the flour mixture, continue folding until the flour is mixed in.
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Create a well in the bowl, then pour in the butter mixture. Fold until the batter is smooth and silky.
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Preheat the oven to 350 degrees F.
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Pour half of the batter into a smaller bowl. Sift the cocoa powder over the batter. Fold in until the cocoa powder is fully incorporated.
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In a greased parchment paper-lined 8-inch cake pan, spoon in a scoop of the vanilla batter in the center of the pan.
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Spoon in a scoop of the chocolate batter over the vanilla in the center. Repeat until done pouring about 6 to 8 layers, keeping in mind to spoon in a little less batter each layer.
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Using a chopstick or skewer, gently draw a line from the edge of the pan to the center. Repeat until 8 lines are made. Pour a little chocolate dot in the center.
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Bake for about 30 minutes, or until a toothpick comes out clean.
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Use a knife or spatula to gently release the cake from the edge of the pan. Cover the cake with a greased plate. Flip the cake on to the plate then transfer to a wire rack to cool.
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Let cool for about 20 minutes before slicing.
Strawberry Sauce:
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Heat a saucepan over medium heat. Add the strawberries and sugar, and stir until bubbling. Remove from heat.
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Serve the cake with strawberry sauce and whipped cream, and enjoy!
Nutrition
- Calories: 304.58kcal
- Fat: 6.00g
- Saturated Fat: 2.85g
- Trans Fat: 0.13g
- Monounsaturated Fat: 1.84g
- Polyunsaturated Fat: 0.77g
- Carbohydrates: 59.01g
- Fiber: 1.71g
- Sugar: 46.93g
- Protein: 5.31g
- Cholesterol: 108.17mg
- Sodium: 160.55mg
- Calcium: 76.86mg
- Potassium: 156.67mg
- Iron: 1.03mg
- Vitamin A: 70.44µg
- Vitamin C: 33.34mg
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