Zebra Roll Cake

Zebra roll cake is another eye-catching version of Swiss rolls. You can very easily make this for a teatime to amaze your guests.

Ingredients:Cake Batter

All-purpose Flour – 70g

Cocoa Powder – 10g

Caster Sugar – 140g

Eggs (Separated) – 04

Vanilla – 01 tsp

Baking Powder – ½ tsp

Icing Sugar to sprinkle

Salt – A pinch

Ingredients:Filling

Whipping Cream – 125ml

Sugar – 40g

How to cook:

Add a pinch of salt to egg whites and beat until egg whites form stiff peaks. While beating add half of the sugar. When egg whites form stiff peaks if you turn the bowl upside down eggs won’t fall.

In a separate bowl, beat egg yolks and rest of the sugar until creamy and pale in color. While beating add vanilla.

Then gently fold egg whites in egg yolks. Make sure not to overmix and break these tiny bubbles. Just fold gently until they incorporate.

Again, in a separate bowl, mix flour and baking powder. Gradually add this flour mixture into egg mixture.

Divide the batter into two equal parts and mix cocoa powder into one portion.

Get a 10x12 baking tray and put zebra lines into it by using prepared white and cocoa batter.

After putting all the lines bake the cake around 12-15 mins under 170C in a pre-heated oven.

Then sprinkle some icing sugar on to another baking sheet.

Put baked cake into this and slowly remove the baking sheet that you baked with. Roll this cake with the baking sheet while it is hot and let it cool down.

Until the cake cools down, we can prepare the filling. For that in a bowl, beat whipping cream until it forms stiff peaks. While beating add sugar.

When the cake cools down completely, unroll it, and spread prepared whipping cream all over the cake.

Then again roll the cake and refrigerate around 01 hour until the cake sets completely.

Enjoy…