Zebra Cake

If you use fan (convection), 160–170°C is usually sufficient.

Grease the pan and line the bottom with baking paper so the cake releases more easily.

Make sure no yolk gets into the whites, otherwise the meringue won’t become stable.

Beat until the mixture is pale and creamy.

Stir only briefly until there are no lumps of flour; this keeps the cake lighter.

The bowl should be fat-free, otherwise the egg whites won’t hold properly.

Use a spatula and fold with large movements to keep as much air in the batter as possible.

If the cocoa batter becomes too stiff, stir in a splash of mineral water.

Always add to the center — the typical zebra rings will form by themselves.

Do the toothpick test from minute 55: if no batter sticks, the cake is done.

Only remove it from the pan after 10–15 minutes so it doesn’t break.

For glaze, allow the cake to cool completely, otherwise the glaze will go matte.