Rainbow Zebra Cake Food

RAINBOW ZEBRA CAKE

Rainbow zebra cake image

Celebrate our 30th birthday with us - or your own special occasion - with this impressive rainbow sponge. Iced with buttercream and topped with coloured sprinkles, it's a cake that has the wow factor

Provided by Esther Clark

Time 1h20m

Number Of Ingredients 12

Ingredients

375g salted butter , softened, plus extra for the tin
375g golden caster sugar
6 large eggs , at room temperature
375g self-raising flour
1½ tsp baking powder
150ml milk
blue and pink food colouring (see tip, below)
sprinkles , to decorate
250g salted butter , softened
400g icing sugar , sifted
vanilla pod, seeds scraped out
100g full-fat cream cheese

Steps:

Heat the oven to 180C/160C fan/gas 4. Butter and line three 20cm loose-bottomed sandwich cake tins with baking parchment.
To make the sponge, beat the butter and sugar together in a stand mixer or using an electric whisk for 5-8 mins or until light and fluffy. Whisk in the eggs, one at a time, beating well after each addition. Fold in the flour, baking powder and milk to loosen. Divide the mixture between three mixing bowls, weighing for accuracy if you like. Colour one of the batters blue and another pink, starting with a little colouring, then adding more for a deeper finish. Leave one of the bowls of batter uncoloured.
Get the three cake tins and bowls of batter ready in front of you. Spoon a heaped tablespoon of blue batter into the centre of the first tin, then pink in the second, and plain in the third. Working quickly so that it doesn't spread too much, add another dollop of a different coloured batter on top of each one. Don't wait for the batter to settle or spread, just keep alternating the colours until you run out. The weight of each layer will cause the batter to spread as you go, so very gently tap and shake the cake tins to even out the mixture, then bake in the centre of the oven for 25-30 mins or until firm to the touch. Turn out top-side down onto wire racks straightaway, then leave to cool completely.
For the icing, put the butter, icing sugar and vanilla seeds into a stand mixer fitted with the paddle attachment or put in a bowl and use an electric whisk. Beat for 5 mins or until fluffy and aerated. Add the cream cheese and beat briefly until just combined.
Place one of the cakes on a cake stand or serving plate and spread 2 tbsp of the buttercream on top, then repeat with the other sponges. Spread a smooth layer of the icing over the top and sides of the cake, using a large palette knife, leaving some slightly less iced spots for a 'naked' finish. Top with sprinkles and candles, if you like. Will keep in an airtight tin for three days.

Nutrition Facts : Calories 620 calories, Fat 36 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 87 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 1.1 milligram of sodium

ZEBRA CAKE RECIPE BY TASTY

Zebra Cake Recipe by Tasty image

Here's what you need: all purpose flour, sugar, baking powder, baking soda, plain yogurt, oil, vanilla extract, water, cocoa powder

Provided by Komal Jain

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 cup all purpose flour
½ cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ cup plain yogurt
¼ cup oil
1 teaspoon vanilla extract
¼ cup water
1 tablespoon cocoa powder

Steps:

Mix all the dry ingredients together. Then, add oil and yogurt and mix well.
Then, add water in small increments to make a batter of medium consistency. Once incorporated, add vanilla extract.
Separate the batter into 2 equal portions. Keep one as vanilla. In a separate cup, mix cocoa powder with 2 tbsp water to make a chocolate paste: add this pasta to your second portion of mix to make chocolate-flavored cake batter.
Now take a cupcake mold and grease it with oil and all-purpose flour.
Add one layer of vanilla batter, followed by one layer of chocolate batter, then repeat.
Preheat the oven for 200°F degrees for 15 mins.
Make designs in the cupcakes with the help of a toothpick, then bake for 20-25 minutes until done.
Serve.
Enjoy!

Nutrition Facts : Calories 340 calories, Carbohydrate 47 grams, Fat 14 grams, Fiber 1 gram, Protein 5 grams, Sugar 19 grams

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