Recipe

Zebra Cake Recipe

Add Step-by-Step Photos	Liezel / All my dishes 6 months ago Vertical layers of sponge chocolate cake with a creamy, caramelly, chocolaty filling. Looks absolutely great and taste the part too Prep:40m Cook:25m Servings:12	Liezel
	peppermint chocolate creamy mouthwatering yummy

Ingredients

Spray the pan

Line with wax paper

Seperate eggs

Sift flour, salt and

Mix eggs and sugar

Beat in vanilla and

Beat in flour mixtur

Put cream of tartar

Beat whites until st

Beat 1/2 cup whites

Beat

Fold rest of whites

Pour into prepared p

Keep a batter tester

Get rid of most airb

Bake

The baked layer

Put tea towel on top

Turn over

Take off paper

Beat cream until sti

Mix caramel in

Mix grated chocolate

Devide equally put f

Roll up, place in ca

Building around each

Have someone at hand

The finished rolled

Put caramel on top

The finished product

The cut cake

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Ingredients

SPONGE LAYERS:

===============

5 eggs, sperated

1/2 cup + 2 tbsp sugar (155ml)

2 tbsp water (30 ml)

1 tbsp vanilla, liquid (15 ml)

1/3 cup cake flour

1/3 cup cocoa powder

1/4 tsp salt

3/4 tsp cream of tartar

FILLING:

=======

1 cup cream (1 cup)

1 can caramel condensed milk

1 slab peppermint crisp chocolate (or whatever flavour you desire)

Directions

SPONGE LAYERS:

===============

Double the layer recipe, example, use 10 eggs, but make 2 mixtures in two different bowls. This is to ensure that the layers will be equally thick after being baked.

Spray 2 large swissroll or cooking pans.

Lay wax paper on top of this.

Spray the wax paper aswell.

Put aside.

Seperate the eggs.

Sift the cocoa, flour and salt together twice.

Set aside.

Beat the sugar slowly into the egg yolks.

Increase speed.

Beat for 5 minutes until thick and glossy.

Add in the vanilla and water.

Beat again.

Mixture will thin out.

Add the flour mixture in three equal parts.

Mixing well after each addition.

Beat for 3 minutes on the highest setting.

Set aside.

Add the cream of tartar to the egg whites.

Beat slowly at first for 10 seconds.

Increase the speed until high.

Beat until stiff points form.

Scoop up half a cup of whites and beat into flour mixture.

Fold the rest of the egg whites into the mixture.

Pour the batter on top of the wax or parchment paper.

Smooth out with a spatula.

Hold the dough filled pan 3 inches above the working surface and drop the pan. This is to break of air pockets trapped in the batter.

Bake for 23 minutes at 350 deg F (180 deg C).

Place a teatowel over the baked layer.

Turn the pan over on the worksurface with the tea towel.

Remove the paper very carefully.

Cut the cake into 4 or 5 equal strips.

At the end there will be 8 or ten strips, counting the second layer of baked cake.

FILLING:

=======

Beat the cream until stiff points form.

Boil the condensed milk beforehand for 3 hours if you don't get caramel condensed milk in your store.

Mix the caramel condensed milk with the cream, keeping a little bit for topping aside.

Grate the chocolate.

Mix half of the chocolate into the mixture.

ASSEMBLING THE CAKE:

====================

Spread the filling on a strip of cut cake.

Start rolling it up very carefully, like making a swissroll.

Place onto a cake plate.

Spread filling on the next strip.

Pick the strip up very carefully, and place aroung the first layer.

Keep this up until the layers are finished.

Spread some caramel condensed milk on top.

Sprinkle the chocolate over.

Decorate the cake as you please.

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Comments

mystic_river1 6 months ago said:
Very well done Leizel!

mumtazcatering 6 months ago said:
Thanks LIEZEL for another great posting!!!My sister who stays in Cape Town gave me a similar recipe,but for the life of me i could not picture it over the phone :) thanks for the wonderful pictures IT SAYS IT ALL . BTW your daughter looks so cute!!!!!!
have a blessed evening
MUMTAZ

michelle73 6 months ago said:
This is a really great looking recipe! And what fantastic pictures! When you caramelize the Eagle Brand, your supposed to put the can in a pot of simmering water right?

achope246 6 months ago said:
Love the batter tester...

henrie 6 months ago said:
Wow Leizel, looks fabulous. Love making desserts that make such a beautiful presentation. Great post, love all the pictures, you went through a lot of trouble to get them all so perfectly, thanks ;)

ambauer 6 months ago said:
That's a very interesting recipe, I like the look of it.

daisy 6 months ago said:
WOW, what great pictures, thanx for going to all that trouble,i wouldn't of been able to picture it in my head. Great recipe, can't wait to try it!

ahmed1 6 months ago said:
What are you doing to me.This is the best in all the site Lizel.It is not only good pictures,the cake itself is out of this world.I would rate it 10 if I could.

ahmed1 6 months ago said:
SAVED!!!!

vivian 6 months ago said:
This is amazing, love your photo's too!
It looks so complicated but it isn't it is quite easy. We can get caramel condensed milk ready made in the tin here, so that makes it a little more easier for me :-)
Great post, saved!

lunasea 6 months ago said:
Sounds great and your step by step presentation is outstanding - great post! I can't wait to taste this - thank you! I'll let you know when I make it... =)

sunny 5 months, 2 weeks ago said:
Impressive recipe, impressive photos!

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