Zebra Cake

 

||Ingredients||

Maida replacer – 1 cup + 2 tbsp

Gluten Free Corn Flour – 1 tsp

Gluten Free Rice Flour – 3 tbsp

Condensed milk – 3/4 cup

Flavourless Oil – 1/2 cup

Gluten free cocoa powder – 2 tbsp

Powdered sugar – 3 tbsp

Milk – 1 + 1/2 cup

Gluten Free Baking powder – 1 + 1/4 tsp

Gluten Free Baking soda – 1/2 tsp

Salt – 1/4 tsp

Vanilla Essence – 1 tbsp

Apple Cider Vinegar - 1 + 1/4 tbsp

||Method||

In a bowl, add condensed milk and whisk it. Also add oil and powdered sugar to it and whisk it well for 2 to 3 minutes.

Sieve the Gluten Free maida replacer, Gluten Free baking powder, Gluten free corn flour, Gluten free rice flour, Gluten Free baking soda and salt.

Now add 1 cup room temperature milk to the condensed milk mixture. Also add vinegar and vanilla essence to it. Mix well.

Gradually add the sieved mixture to it. Mix well with cut and fold method. If required add a little bit more milk. The consistency of the batter should be ribbon like.

Take out half of the batter in another bowl and add cocoa powder to it. Mix it well. If needed also add 2 to 3 tbsp milk.

Grease the cake tin and pour 1 tbsp vanilla batter into it. Then pour 1 tbsp chocolate mix on it. Repeat this process again. Make lines, starting from the centre to the end, till all the ends. And then from the ends towards the centre. (Shown in the picture)

Meanwhile heat heavy bottom wok (kadhai) with 2 cups of salt in it. Cover it and heat for 10 minutes. 

After that, place a stand in the wok and place the cake tin on it. Tap several times before placing.

Cover the wok and cook for 60 minutes on low to medium flame for first ten minutes, and then on low fame.

After 30 minutes check it, and cover it again and let it cook.

||Notes||

I use homemade condensed milk.

The quantity of milk can vary.

The time taken for baking can vary.

Make the lines on the cake with light hands.