Tiger / Zebra Cake


I had some friends over for tea last Sunday. As it had been some time, I thought I’d finally bake again.

Ever since I bought Lorraine Pascale’s book “Fast, Fresh and Easy Food” a few years ago, I wanted to make this tiger / zebra cake. It seemed so much fun when she was making it on the TV-show that went with the book. And so it was. 

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Not an ideal cake to make when you’re rushed for time, as I found out as soon as I got the ingredients ready. But I did it.

The end result may not exactly have looked like the picture in the book but it was very yummy! If I say so myself  My guests were very pleased to get it on their plates and were amazed as to how I got the stripes in the cake. So it was certainly worth the time and effort I put into it. I hope you’ll like it too.


Dry ingredients for the vanilla cake

  • 175 g selfraising flour (sifted)
  • 0.5 tsp baking powder (sifted)

Dry ingredients for the chocolate cake

  • 125 g selfraising flour (sifted)
  • 0.5 tsp baking powder (sifted)
  • 25 g cocoa powder (sifted)
  • Zest of 1 orange (peeled with a vegetable peeler)

Wet ingredients

  • 250 ml sunflower oil (+ extra for greasing the tin)
  • 250 g caster sugar
  • 100 ml semi-skimmed milk
  • 4 medium eggs (room temperature)
  • 1 cap vanilla essence


  • Grease the bottom of a 23 cm springform sandwich tin, line it with baking parchment and put some more oil on the parchment.
  • Set the tin aside.
  • Preheat the oven to 180°C.
  • In a large bowl mix the wet ingredients well: not too long and by hand as not to create bubbles.
  • Pour half of the this mixture, 400 g, into a medium bowl.
  • Add the ingredients for the vanilla cake to one bowl and mix well.
  • For the chocolate cake, put some of the flour, then the orange zest and some more flour in a kitchen machine and blend until the zest is very fine.
  • Add this orangey mix and the rest of the ingredients for the chocolate cake to the other bowl with oily mixture and mix well.
  • Get your baking tin and using a tablespoon, put two spoonfuls of the white mix in the middle of the tin.
  • Put two spoonfuls of the chocolate mix in the middle of the white mix you just spooned in.
  • Keep doing this until you’ve used up the two mixes.
  • You can add more or less spoonfuls at a time, which will create different stripe sizes.
  • Bake the cake for 35 minutes.
  • Check if it’s done by inserting a skewer in the middle of the cake. When it comes out clean, the cake is ready. If not, bake it a bit longer.
  • Take the cake out of the oven and leave to cool in the tin for about 5 minutes.
  • Turn the cake on a wire rack, peel off the baking parchment, tip it over on another wire rack and let cool completely.
  • When ready to serve, cut in wedges, put on plates and EAT.

Here are some pictures to have an idea how I did it and you’ll see I had some left over dough for a cupcake.

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5 comments on “Tiger / Zebra Cake

  1. Very yummy…😊 congratulations for your new blog z😊


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