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Receta Lorraine Pascale's Crouching Tiger, Hidden Zebra Cake
by Bella

Lorraine Pascale's Crouching Tiger, Hidden Zebra Cake

I love making cakes that are a bit different but with cakes I always seem to revert back to my old favourites. I will always experiment with cupcakes, but cakes? No. Don't ask why, I think I just like the traditional choices and flavours such a Lemon Drizzle or Victoria Sponge (although I am a sucker for anything with jam!)

One evening, watching Lorriane Pascale doing her stuff in the kitchen this cake caught my eye, she named it the 'Crouching Tiger, Hidden Zebra Cake' with vanilla and chocolate sponge layered to look like a tiger. There is a bit of orange zest in the vanilla sponge so its more like a Chocolate and Orange cake, two flavours I love so I though why not give this cake a go.

I can safely say that this was the most messiest cake I have EVER made! I'm the first to admit that I'm not the tidiest baker but once I had finished this cake I felt like I had bathed in cake batter. Maybe this was just me?

My attempt at the Crouching Tiger, Hidden Zebra Cake didn't quite look like it did on TV, which it never does! And I think this cake is more a spiral sponge cake if I'm honest and didn't live up to my expectations! I took quite a few photos of this cake just to show how it does not look like a tiger! Oh the disappointment! And while I'm on a downer, it is quite a bland cake without any frosting or butter cream as you would expect but you could always add something to liven it up.

This isn't the exact recipe that Lorriane used, this seems to be the only recipe not on the BBC website! But I just used a normal sponge recipe with my own adaptations.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Reino Unido British
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • Ingredients
  • 225g/8oz caster sugar
  • 225g/8oz self-raising flour
  • 225g/8oz butter, softened or melted
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 tbsp cocoa powder
  • Zest 1 Orange
  • 4 eggs

Direcciones

  1. Preheat oven to 180 C
  2. If you have an electric beater or whisk, put all the ingredients in a bowl apart from the cocoa powder and mix it until it is a wet pourable consistency. If not, cream butter and sugar, then add flour with milk and vanilla extract, then eggs one at a time and mix well.
  3. Split the batter into two bowls, and add cocoa powder to one of the bowls and mix well, add the orange zest to the vanilla mix
  4. Pour both bowls into piping bags (I used freezer bags, tied them up and then snipped off the ends)
  5. Starting with the vanilla, pipe a circle of batter into the middle of a greased spring form tin. Then, pipe a circle of batter into the middle of the vanilla circle, and repeat
  6. Continue until all the batter in both piping bags are used
  7. Put the cake into the middle of the hot oven and let it rise for 44-55mins, or until golden brown and a knife comes out clean from the centre
  8. Voilà! Marble/zebra cake, à la Lorraine Pascale