The hidden zebra: soft breakfast cake

A long time ago, I saw this cake made on television and wrote down the recipe. I found it while going through my notes, and liked its name too! 😃😃😃😃
INGREDIENTS
4 eggs
250 ml sunflower oil
250 g sugar
100 ml milk
Vanilla extract
1) 175 g self-raising cake flour
Half a teaspoon baking powder
2) 25 g unsweetened cocoa powder
125 g self-raising flour
Half a teaspoon baking powder
Grated zest of half an orange (optional)

I crack the whole eggs into a bowl and add the sugar.

I add the oil.

I add the milk.

I whisk well until the sugar has dissolved.

I divide the mixture equally between two bowls.

Into the first, I sift the self-raising flour and half a teaspoon baking powder.

I mix well to make the pale batter.

Into the other, I sift the self-raising flour, cocoa and half a teaspoon baking powder, adding grated zest of half an orange if liked.

I mix well to make the dark batter.

I line a 24 cm cake tin with baking parchment.

I put the batters into two piping bags, standing them in a jar to keep them upright.

I fill them and seal the ends.

After cutting the piping bag tip, I pipe a little pale batter into the centre. A helper makes this easier, each piping one batter. Otherwise, put each bag down carefully so batter does not escape.

I pipe a little cocoa batter into the centre of the pale batter without moving.

Then pale and dark alternately until all the batter is used.








I bake at 180°C for 35/40 minutes. Test with a skewer: if dry, the cake is ready.


Excellent for breakfast with orange jam.
I did not add vanilla because I use granulated sugar flavoured with the vanilla pods left from making desserts.