Two-colour creamy cake with a “zebra” topping: a sweet temptation to the last bite recept

Name: Two-colour creamy cake with a “zebra” topping: a sweet temptation to the last bite
Prep time: 60 min
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: milk (warm) 700 ml; sugar 250 g; vanilla sugar 20 g; plain flour 120 g; butter 250 g; egg whites 3 pcs; pinch of salt; egg yolks 3 pcs; sugar 150 g; plain flour 190 g; vegetable oil 10 ml; milk 100 ml; baking powder 2 teaspoons; finely grated zest of 1 lemon; egg whites 3 pcs; pinch of salt; egg yolks 3 pcs; sugar 150 g; plain flour 170 g; vegetable oil 10 ml; milk 100 ml; cocoa 2 tablespoons; rum 2 tablespoons; baking powder 2 teaspoons; trimmings from both layers (for light and cocoa “crumb”); baking paper for a 30 × 40 cm sheet pan

i-Recipe.comRecipesTwo-colour creamy cake with a “zebra” topping: a sweet temptation to the last bite

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Easy to prepare
10 portions
60 minutes

Jan, 17. 12. 2025

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A two-colour creamy cake made from light and cocoa sponge with vanilla cream. Sheet-pan dessert 30 × 40 cm, simple method, impressive look and taste.

When light and cocoa sponge cake meet smooth vanilla cream, a dessert is born that will disappear from the tray before it has a chance to cool properly. This two-layer sheet cake 30 × 40 cm looks celebratory, but the method is pleasantly straightforward: you bake two layers, prepare a quick cream, assemble and cover with a “crumb” made from the trimmings into striking stripes.

For 10 portions

Ingredients

Cream:

milk (warm) 700 ml
sugar 250 g
vanilla sugar 20 g
plain flour 120 g
butter 250 g

Light batter:

egg whites 3 pcs
pinch of salt
egg yolks 3 pcs
sugar 150 g
plain flour 190 g
vegetable oil 10 ml
milk 100 ml
baking powder 2 teaspoons
finely grated zest of 1 lemon

Cocoa batter:

egg whites 3 pcs
pinch of salt
egg yolks 3 pcs
sugar 150 g
plain flour 170 g
vegetable oil 10 ml
milk 100 ml
cocoa 2 tablespoons
rum 2 tablespoons
baking powder 2 teaspoons

To finish:

trimmings from both layers (for light and cocoa “crumb”)
baking paper for a 30 × 40 cm sheet pan

Preparation procedure

Cream: Put the warm milk, sugar, vanilla sugar and flour into a saucepan and cook, stirring, into a thick “pudding”. Cover with plastic wrap (touching the surface) and let cool completely. Whip the butter into a foam and gradually beat in the cooled pudding.
Light batter: Whisk the egg whites and salt into stiff peaks. Beat the yolks with sugar until frothy, stir in the flour, oil, milk, baking powder and lemon zest. Finally fold in the egg white foam gently. Spread on a baking sheet lined with paper and bake for 25–30 minutes at 180 °C. Let cool.
Cocoa batter: Prepare the second layer in the same way; add cocoa and rum to the yolk mixture. Bake at 180 °C for 25–30 minutes. Let cool.
Trimming the layers and the crumb: Even the edges of both layers. Separately blitz the trimmings of each layer into fine crumbs (light and cocoa separately).
Assembly: Cut each layer lengthwise in half (4 pieces in total). Place a light piece on a serving tray, spread with cream, add a cocoa piece, more cream — and repeat with the second pair. Spread the remaining cream over the top and sides.
Decoration and chilling: Coat the sides with the cocoa crumb. On top mark stripes about 5 cm wide and alternately sprinkle light and cocoa crumbs. Chill at least 2 hours, then slice.

Servings: 10

Total preparation time: active 60–70 minutes + baking 50–60 minutes + chilling 2 hours (total approx. 3.5 hours)

Conclusion

The cake is moist, holds its shape, and thanks to the two-colour topping looks great even on a festive table. It’s best after resting until the next day, when the flavors meld perfectly.