Crouching tiger hidden zebra cake

Share your thoughts:

( Your email address will not be published. )

17 Comments

  1. Ramani Thangarasah-Halliwell

    Hi in the recipe it says 300g flour but within the method it says 175g and remain 125g flour is this a typo?.

    Reply
    • Joan

      Yes I thought the amounts were odd since are using 25g Cocoa powder which usually replaces same quantity of flour, so would be 150g flour for vanilla mix and 125 g flour and 25g Cocoa for chocolate mix which adds to 300g ?

      Reply
      • Joan

        Also, forgot to mention, I have made this cake a few times and is delicious!
        However, using the 175g of flour for the vanilla mix makes it a much stiffer mix than the chocolate mix and so it does not flow so well and you can end up with excess chocolate mix when spooning into baking tin.

        Reply
  2. Rainbow

    No it’s correct, the 175+125 make 300g. The 125g flour will be mixed with the cocoa powder.

    Reply
    • Ramani Thangarasah-Halliwell

      Thank you very much.

      Reply
  3. Rainbow

    I don’t have a 23 cm round tin. I’ve got 20cm round or 20cm square tin – which would be best to use? I don’t need the target pattern as I’m going to cover in chocolate icing but don’t want to mess up the pattern inside the cake.

    Reply
    • lorraine pascale

      HI there, the cake will be too think in the smaller tin and I do not know how it will be in the square tin. It needs to be the right size tin for the recipe to work as written. Thanks so much x

      Reply
  4. Amy

    The quantity is way too much for a 9”/23cm sandwich tin (2” deep). My cake has risen up well over the sides and I’m now at 45 mins baking time and it’s still very underdone in the middle and getting very dark around the edges.

    Reply
  5. Helen Franks

    Made it last night – turned out really well and very impressed!

    Reply
      • Helen Franks

        shame I can’t leave a pic on here, but as a cake bakerholic I enjoyed making it!

        Reply
  6. Julie

    Making this cake for the MacMillan Coffee Morning on Friday. Wish me luck!

    Reply
  7. Kim

    Anyone tried it in a 20 inch round cake tin?

    Reply
    • lorraine pascale

      We recommend keeping it in the correct size to. Thank you 🙂

      Reply
  8. Nila

    Sorry, I am little confused, Do I add 175g self raising four to 400 mls of wet mixture?

    And the remaining 125 g flour and cocoa to remaining wet mixture? Do I need to weight the remaining wet mixture?

    Thanks. My son would love this for his birthday, He is Lorraine’s fan!

    thanks

    Reply
    • lorraine pascale

      Put the oil, sugar, milk, eggs and vanilla extract in a large bowl and beat everything together well. It is best not to use an electric whisk as it will introduce too many bubbles, which are not needed for this cake.

      Pour out 400ml of this mixture (or 400g as it is the same in weight) into a medium bowl.

      SO THIS MEANS SCOOP OUT 400g OF YOUR MIXED UP SUGAR, EGG, MILK etc mix into a new bowl. Yes you will need to weigh it.

      THEN IN ONE OF THE BOWLS PUT THIS BELOW..

      Sift 175g of the self-raising flour into one bowl along with 1/2 teaspoon of the baking powder. Mix well and set aside. This is your vanilla mix.

      THEN IN TO THE OTHER BOWL PUT THIS FOR YOUR CHOCOLATE MIX
      Sift the remaining 125g of self-raising flour and 1/2 teaspoon of baking powder into the other bowl along with the cocoa powder. Finely grate the orange zest in, mix everything together well and set aside. This is your chocolate mix.

      xx

      Reply
  9. Boyd

    I love this recipe. I tried an alternative last night where I adapted it to be beetroot (dark stripes) and lime (light stripes) That worked wonders too.

    Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Hey, I am Lorraine Pascale, author, TV host and coach. I am here to help you have the courage to live the life you want.

Connect

Subscribe

Featured in:

Pin It on Pinterest