Home. I am back in the comfort of my home in Singapore getting ready for the arrival of our little bub, Baby Ho! (: But regardless of which island I’m on, I still always have the itch to bake! Lucky for me, I’m still able to do what I love with the big bump in front of me hehe
Also I was fortunately enough to be sent a baker’s starter kit from SCS Butter which was filled with boing essentials that I could use! So off I went to get some SCS butter from the local supermarket and planned what I wanted to make.
I’ve been wanting to bake a zebra cake for ages, but never got down to making it. Since it’s a butter cake, I thought this would be a perfect time to try it! hehe I was a little nervous as you won’t know how to will actually turn out till you cut it open, almost like a surprise cake! haha So you would be able to see the relieve on my face when I got the first slice out of the bundt! Even though there aren’t as many stripes as I hoped for, I was glad there were at least some! hehe
I absolutely love the texture of the cake baked in a bundt tin – it had a nice crunchy crumb on the outside, soft and fluffy on the inside, not to mention how buttery it was! And to resemble more of the black stripes, I found extra dark chocolate cocoa which turned out almost black!
I actually got quite a shock seeing how dark it was, but it worked out well! hehe
So here’s the recipe and how I made the zebra stripes!
Zebra Cake (adapted from Ambrosia)
340g unsalted butter (I used SCS butter)
453g cake flour
200g caster sugar
1 tsp vanilla bean paste
1/2 tsp salt
1 cup buttermilk
1/2 cup dark cocoa powder
6 tbs water
1) Preheat oven to 170 degrees Celcius. Butter/Oil and flour a bundt baking tray well.
2) In a standing mixing bowl, cream the butter and sugar until it’s light and fluffy. Add the eggs one at a time, making sure that each addition is well combined into the mixture. Scrape the sides and the bottom of the mixing bowl when needed.
3) Add the salt and vanillin bean paste and beat for another 30 seconds or so. On low speed, alternate the cake flour and buttermilk until both are very well incorporated. Make sure you start and end with the cake flour. Beat until the mixture is smooth, but careful not to over mix the batter.
4) In a medium size bowl, mix the cocoa powder and water. Make sure there’s no lumps. Add 1 generous cup of the cake batter into the bowl and mix till well combined.
5) To make the zebra effect, add two heaps spoonful of vanilla batter in the bundt pan, then 1 heap spoonful of the chocolate batter. Continue to alternate the vanilla and chocolate batters until all the batters are used up and the bundt pan is filled. Tap the bundt pan to help in spreading the batters and be more equally distributed.
6) Bake the cake in the middle rack of your oven for 45-50 minutes. The crust will be golden brown and the cake should spring back when lightly touched. To check if the cake is done, stick a toothpick into the cake and it should come out clean. Allow the cake to cool for 10 mins in the bundt pan, then invert it out into a cooling rack. Allow it to cool completely.
You can dust it with icing sugar, I wish I did, but I ran out of it! ENJOY!
Remember to always cook and bake with love! Thanks SCS for the starter kit once again! Till the next post, xx