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Egg Free Orange And Chocolate Zebra Cake

The zebra cake needs no introduction to most food bloggers. It's one of those cakes that scores pretty high on what my daughter calls the "wow" factor but requires no frosting/ icing or any such form of decoration. The cake itself provides all the glamour.
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Course Dessert
Cuisine global vegetarian
Servings 12 serving

Ingredients
  

For the orange batter:

  • 1 1/4 cups all purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 tsp salt
  • 2/3 cup sugar
  • 2/3 cup orange juice unsweetened
  • 1/2 tsp orange essence
  • 1 tsp vinegar
  • 4 tbso oil

For the chocolate batter:

  • 1 cup all purpose flour
  • 1 1/2 tsps baking powder
  • 1/2 tsp salt
  • 2 tbsps cocoa dark powder
  • 2/3 cup sugar
  • 2/3 cup milk
  • 1 tsp vanilla essence
  • 3 tsps vinegar
  • 4 tbsp oil

Instructions
 

  • Take two separate bowls. In one put all the ingredients for the orange batter and mix well with a wooden spoon. You don't have to beat the batter. In the other bowl, do the same with all the ingredients for the chocolate batter.
  • Butter and flour an 8" cake tin. Starting with the chocolate batter, slowly pour a ladleful of batter right in the middle of the cake tin. Do not spread the batter. It will slowly spread out on its own eventually.
  • Now slowly pour a ladleful of the orange batter in the centre of the chocolate batter. Again, do not attempt to spread the batter. Next pour a ladleful of chocolate batter in the centre of the orange batter.
  • Keep alternately pouring the batters in a similar fashion till the batters are used up. For a detailed step-by-step explanation of this procedure, please refer to Farida's post.
  • Getting the layers right needs a steady hand and a little bit of practice. If your layers don't come out right, just run a knife/ skewer through the batter randomly and you will have a marbled cake. So you see, you really can't lose with this cake!
  • Slowly, without disturbing it, place the cake tin in the oven and bake at 190C (375F) for 45 minutes to an hour till a skewer inserted into the cake comes out clean.
  • Cool for 10 minutes in the tin. Remove from the tin and cool on a rack. Cover with chocolate ganache if you prefer. This cake really doesn't require anything else and is perfect as it is.