Preparation Time: 15 mins
Cooking Time: 0 mins
Total Time: 15 mins
Cooking Time: 0 mins
Total Time: 15 mins
Ingredients for Zebra Cake
For The Cake
1 rectangular chocolate sponge cake [50 mm (6”) x 00 mm. (4”)]
½ cup sugar syrup
2 cups whipped cream
For The Cake
1 rectangular chocolate sponge cake [50 mm (6”) x 00 mm. (4”)]
½ cup sugar syrup
2 cups whipped cream
Finish The Cake
¼ cup whipped cream
½ cup melted chocolate
disposable piping bag fitted with a no.5 star nozzle
butter paper piping bag
turntable
cake board
¼ cup whipped cream
½ cup melted chocolate
disposable piping bag fitted with a no.5 star nozzle
butter paper piping bag
turntable
cake board
Method For the cake
1. Cut the sponge lengthwise into 1 1/2 cm. thick slices. You should get approx. 8 slices each being 150 mm. (6”) long.
2. Place the slices on a flat surface and sprinkle a little sugar syrup on them.
3. Spread a thin layer of whipped cream on them.
4. Roll 1 slice.
5. Roll the second slice around the first. Repeat with all the remaining slices and place on the cake board.
6. Refrigerate for 20 minutes to set.
7. Cover the cake with the remaining whipped cream from top and all sides and again refrigerate to set for 20 minutes.
1. Cut the sponge lengthwise into 1 1/2 cm. thick slices. You should get approx. 8 slices each being 150 mm. (6”) long.
2. Place the slices on a flat surface and sprinkle a little sugar syrup on them.
3. Spread a thin layer of whipped cream on them.
4. Roll 1 slice.
5. Roll the second slice around the first. Repeat with all the remaining slices and place on the cake board.
6. Refrigerate for 20 minutes to set.
7. Cover the cake with the remaining whipped cream from top and all sides and again refrigerate to set for 20 minutes.
Method for Finish the cake
1. Put the cream in a piping bag fitted with a plain no 5 star nozzle and keep aside.
2. Pour the melted chocolate into a butter paper-piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out.
3. Pipe out straight parallel lines of whipped cream at a distance of about 5 mm from each other on top of the cake.
4. Pipe out the melted chocolate in between the lines of whipped cream and allow the chocolate to flow along the sides of the cake.
5. Cut into 6 equal wedges and serve.
1. Put the cream in a piping bag fitted with a plain no 5 star nozzle and keep aside.
2. Pour the melted chocolate into a butter paper-piping bag and fold the top end of the piping bag so as to seal it. Snip a bit off the tip so as to get a tiny hole for the piping to come out.
3. Pipe out straight parallel lines of whipped cream at a distance of about 5 mm from each other on top of the cake.
4. Pipe out the melted chocolate in between the lines of whipped cream and allow the chocolate to flow along the sides of the cake.
5. Cut into 6 equal wedges and serve.
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