Chocolate And Vanilla Zebra Cake

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   ["Preheat the oven to 180, fan 160 or gas mark 4

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   Grease the bottom of your cake tin with a little oil and line with baking parchment and then add a tiny amount of oil again and set aside", "Add to one bowl the oil, sugar, eggs, milk and vanilla extract and mix well. Do not use a whisk or electric whisk as it gets to much air into the mixture which with this type of cake we don't want", "Pour out half of the mixture into a separate bowl then in one of the bowls sift 175g of self raising flour, 1/2 teaspoon of baking powder and combine. In the other bowl sift the remaining 125g of flour 1/2 teaspoon of baking powder and the 25g of cocoa powder and mix well", "If using piping bags fill each one with each mixture and cut a very small end off. This was my first attempt at piping so I made rather a mess! Next time I will use the spoons!", "Pipe/spoon one circle in the centre of the vanilla mix, then add on top a spoonful of chocolate mix and keep going until all the mixture is used. You will see the mix start to push further out and have a stripey look. Don't panic if goes a bit off. As this was my first time making it and piping I ended up with 2 separate stripes but cake still turned out the same", "Bake in the oven for approx 35 mins. I check at around 30. To check if baked add a skewer to the middle and if it comes out clean it's done or press gently the centre of the cake, if it springs back it's ready", "Leave in the tin for 5 mins to cool slightly then carefully remove from the tin and put onto a cooling rack", "Cut the cake into 8 slices and serve"]

* Per serving · 4 servings · Values may vary.

No additional tips available.