Last year I promised to revisit the zebra cake after a failed attempt. And here, seven months later, it is!
I decided I must make a rainbow cake after my aunt posted this inspiration picture last week. Desire for rainbow cake consumed me. The colours… the patterns! I honestly cannot work out how they got the colours to swirl like that though. If anyone has any ideas, please let me know! Instead of setting myself up for certain disappointment, I decided to make it as a zebra cake.
Rainbow zebra cake
(recipe modified from the Presbyterian Women’s Cookbook)
1/2 cup castor sugar
1/2 cup butter/margarine
1/2 tsp vanilla extract
2 cups self raising flour
1-1 1/2 cups milk
Nothing special about this batter. Preheat oven to 180 degrees. Grease and line a large, round cake tin. Cream butter and sugar, add vanilla. Beat eggs and add slowly. Gradually add flour, alternating with milk. The only thing to keep in mind is that the batter must be of a thick pouring consistency. If it resists coming off a spoon at all, you need more milk.
Once the batter is runny enough, divide it up into however many colours you want and add a few drops of food colouring to each bowl. Keep in mind that the colours will look darker and brighter once they’re cooked. (I had to throw my first cake away because the colours went dark and muddy and disgusting).
Also keep in mind that this will happen.
Drop three tablespoons of your first colour into the centre of the pan. (This photo is actually from my first cake… I forgot to take this photo the second time around.)
Drop three tablespoons of your second colour into the centre – on top of the original colour, which will spread outwards.
Keep dropping three tablespoons of each colour into the centre of the pan – the colours will spread out in concentric circles. Don’t add less than three tablespoons, especially in the early colours, or the rings will get too thin and the colours will go muddy. Nooooo.
The last drop looked a bit like a heart so I went with it and shaped it properly with a toothpick. Awwww. Bake for 30-40 minutes at 180 degrees, or until a skewer inserted into the centre comes out clean.
Broken heart </3 :(
I forgot to take any photos of the decorating process. I iced it with a thin layer of vienna icing, covered with grated dark chocolate, and then piped swirls all around the edges with more vienna icing. To make this icing, cream 2 TBsp of butter/margarine and beat in 2 cups of sifted icing sugar. Add a few drops of vanilla and enough boiling water to make a thick paste (a couple of tablespoons).
Now for the big reveal…
Rainbow! The inner lines are pretty thick, you can reduce the amount of each colour you drop into the centre towards the end if you want it to look more even.
The most rainbow! Serve with a Splayd, which will be given to you as a birthday gift from your friends Ingrid and Jess :)