Zebra cake with cream instead of butter

Zebra cake does not only look pretty, but this variant with cream instead of butter also tastes exceptionally light and airy. The comparatively low-fat cake was a candidate in my most recent test for baking without butter and competed against a buttermilk cake and a typical buttery lemon cake. Result: The cream cake has indeed won! Jan and I, we thought it was sweet and loose, aromatic and tasty.

The principle of the zebra cake recipe is that of Germany's probably biggest baking company - Dr. Oetker's - baking mixture Wolke-Kuchen. I've never tested the baking mix before, so I don't know exactly what the ingredients are and whether the result comes close to this zebra cake. But the pastry on the package looks the same optically. Only that it's probably better, healthier and tastier if you bake the cloud cake yourself 😉 Compared to typical zebra cake or marble cake, it's lighter, lower in fat and less in calories despite the cream, which didn't really matter to us in this case - the main thing is that it tastes good. Nevertheless: Anyone who is currently losing weight and looking for a tasty diet cake (or at least someone a tiny bit healthier than "normal") may be particularly pleased with the following recipe for this reason.

As with the buttermilk cake with coconut and cherries, the dough of the zebra cake is preferably liquid. It tastes a bit like pancakes, but this has changed after baking. Unfortunately, the cake didn't look really zebra-like this time. Fortunately, I'm not an extreme perfectionist when it comes to baking, but I didn't really care. If you want a more fruity version, you can enrich the baking recipe for zebra cake with cherries (fresh or from the glass). The basic dough is suitable for all kinds of sponge cakes such as low-fat chocolate cake or lemon cake - I baked the latter in the test for better comparability. Just add a little lemon juice and zest to the dough. Conclusion: Cake with cream instead of butter does not need to hide. My recommendation!

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5 from 2 votes

Airy zebra cake with cream

The cream instead of butter in the dough makes the cake particularly light, fluffy, and airy. The recipe is also suitable for lemon cakes, marble cakes, and Co.

Prep Time30 mins

Baking Time35 mins

Servings: 1 cake

Calories: 337kcal

Ingredients

1x2x3x

• 4 eggs, medium
• 160 grams (1 cup) sugar
• 200 milliliters (1 cup) cream
• 80 milliliters (⅓ cup) of carbonated mineral water!
• 300 grams (2 ½ cups) flour
• ¾ pack baking powder
• 2 ½ tablespoon cocoa powder

Instructions

• Preheat the oven to 350°F top and bottom heat. Grease the prepared pan and dust with a little flour. Take a large bowl and beat the eggs with the sugar until frothy.
• Stir in the cream. Mix flour with baking powder and add to the liquid ingredients. Finally, stir in the mineral water, but only for a short time to prevent all the carbonic acid from escaping.
• Cut the cake dough in half and stir the cocoa powder into one half. For a marble cake, simply pour the batter into the mold one after the other and draw a pattern with a fork. For a zebra cake, alternate the center of the springform pan with a few tablespoons of light, then dark dough. It then runs out by itself and produces the zebra pattern.
• Bake the cake for about 30 to 35 minutes. If you like, you can sprinkle it with icing sugar or cover it with chocolate icing after it has reached room temperature.

Nutrition