- 4 eggs
- 1 cup sugar
- 1 cup milk
- 1 cup vegetable oil (I used canola oil)
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 2 tablespoons cocoa powder
In a large bowl, combine eggs and sugar and beat until well blended and light yellow in color. Add milk, oil and vanilla extract and mix well.
In another bowl, sift together flour and baking powder. Gradually add dry ingredients into the wet ones and mix well until you have a smooth batter.
Grease a 9-inch spring form and dust lightly with flour. Divide the batter in two parts. Add cocoa powder to one part. Pour 2 tablespoons yellow batter in the center of the spring form. Now pour two tablespoons cocoa batter in the center of the yellow batter. Repeat with the remaining batter. Bake at 350 degrees F for 40 minutes.
You can serve the zebra cake as is, which is the way my mom used to do it when I was little. Or, you can be creative and frost it with some chocolate ganache (2/3 cup semisweet chocolate + 2 tablespoons butter or heavy cream + some water to thin it out if you wish) and sprinkle with a handful of chopped toasted walnuts. Enjoy with a cup of tea, coffee, or a glass of milk!