Sourdough Zebra Cake酸种斑马蛋糕

From-scratch sourdough chocolate and vanilla cake batters are layered together to make this deliciously moist zebra cake.😘

Yeah... I'm happy that I could used my sourdough starter to make this beautifully moist and dense Zebra Cake. It’s interesting how does sourdough starter can make an amazing cake and you'll never taste the sour, just the rich and a slight flavour of chocolate in this cake. ✌

I started with a basic vanilla cake hybrid recipe... I added some sourdough starter into the batter... Totally worked. This cake is soft and moist!😊

You can keep the leftover cake in the freezer for up to 1 month. Then whenever you're craving something sweet, or don’t have the time to bake a new cake, all you have to do is let it thaw out as normal.😊

*I forgot to take the pictures of making zebra cake. Perhaps, I'll make a video in the future!😘

Sourdough Zebra Cake酸种斑马蛋糕

Ingredients:

110g Sourdough starter, ripe (fed) or discard

110 ml Milk 牛奶

120g Cake flour 低筋面粉/All purpose flour 中筋面粉

1/2 tsp Baking soda 苏打粉

100g Sugar 糖( 80g caster sugar白糖 20g Brown sugar红糖)

98 g Cooking oil 食用油

1/2 tsp Vanilla extract 香草精

1/8 tsp Salt 盐

1 Egg 鸡蛋

For the chocolate batter:

1 tbsp Cocoa powder 可可粉

1 tbsp  Warm milk 温牛奶

1 tsp Sugar 糖

* You can just added in the cocoa powder only(omit the milk and sugar).✌

Directions:

1. Combine the starter, milk, and flour in a large mixing bowl. Cover and let rest at room temperature for 2 hours. It won't necessarily bubble, but it may have expanded a bit.

2.Grease and line 8" round cake pan. Preheat oven at 180ºC(350ºF). 

3. Mix the cocoa powder with 1tbsp milk and 1 tsp of sugar. 

4. In a separate bowl, beat together the sugar, oil, vanilla, salt and baking soda. The mixture will be grainy.

5. Add the egg and beat well.

6. Gently combine the starter-flour-milk mixture, beat until smooth.

7. Divide the batter into 2 portion. Add cocoa mixture to one. Stir till well blended.

8. Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat this steps until all batter has been used. (If you don't have the patience to make these layers just add one batter on top of the other and create swirls with a knife or fork to create the marbled effect)

9. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean.

10. Remove from oven and let cool for 15 minutes on a cooling rack before removing from the pan. 

Notes:

1. The sugar for the cake can be added to 120g (it'll be just nice).

2. The melted butter can be substitute for cooking oil( it'll be more buttery taste).

3. You can add an extra egg in this recipe.( to get a great height & lighter texture).

4. You can use 7" cake pan to get a taller cake, but don't forget to adjust the baking time. 

5. You can play around with different flavors, as well. Simply add different flavored extracts to one batter or the other; the possibilities when it comes to flavors and colors are really limitless.

6. Zebra cake stores like any other cake, keep it covered at room temperature for up to 3 days.

7. You can keep the leftover cake in the freezer for up to 1-3 months.Thaw at room temperature or heated in the oven.

Happy Baking!