Zebra sponge cake
Ingredients
Ingredients for 24 x 10 baking tin
300 gr type 2 flour
90 gr brown sugar
1 sachet natural yeast for desserts
Bio and deodorized sunflower seed oil
1 ripe banana
1 natural soya yoghurt (120gr)
200ml of water (circa)
30 gr dark powdered cocoa
Optional: dark chocolate drops
Method
Ingredients for 24 x 10 baking tin
300 gr type 2 flour
90 gr brown sugar
1 sachet natural yeast for desserts
Bio and deodorized sunflower seed oil
1 ripe banana
1 natural soya yoghurt (120gr)
200ml of water (circa)
30 gr dark powdered cocoa
Optional: dark chocolate drops
Sift the flour, sugar and yeast into a bowl.
Whisk the ripe banana with water and seed oil, then add the soya yoghurt.
Add the whisked ingredients to the dry ingredients and mix (just a little and by hand): you must obtain a creamy consistency
Half the mixture and to one part add the cocoa and a little water. Optional to add the chocolate drops.
Pour the 2 coloured mixtures into the sponge tin, alternating the colours, and bake at 180 degrees for about 30 - 35 minutes
Difficulty