The first time I saw Zebra Cake on Baking Bites, the pattern is so beautiful that I told myself I want to bake one too. And so I did, with some changes– I added in some more oil because the cake batter was not as liquidy thin like what I read on some comments. Originally the cake batter is supposed to spread out on its own, but I used a spoon to “help” spread out the batter. Oh, I also added some grated orange peel to the batter. For some reason the cake took me a lot longer time to bake than suggested in the recipe. The top was cracked but the center was still not cooked. Finally when the cake was done, I couldn’t wait to slice a piece to reveal the zebra pattern– it was beautiful wasn’t it? However, my cake was greasy as a result of more oil used in the batter. Flavor wise, I find the cake kind of bland (hmm, could it be lack of almond flavor as I didn’t add almond extract??…) other than the hint of orange, so I poured some orange syrup (heat up fresh OJ with sugar till sugar dissolves) onto the cake (while the cake was still warm), and it tasted better.
Overall I’m happy with the look but not with the taste… will try the zebra pattern again, maybe with sponge cake or chiffon cake for a lighter texture. Wish me luck!
Zebra Cake recipe from Baking Bites.