A unique cake that looks just as good as it tastes.


For each bottle:
150g flour, 120g sugar, 70ml vegetable oil, 2 eggs, 8g baking powder.

Add to the second bottle only: 30g unsweetened cocoa powder.


1. Using a funnel, pour all the dry ingredients in the bottle. Then, pour the oil and add the eggs. Shake well, for about 5 minutes.

2. Do the same with a second bottle, but in this one add cocoa powder. Continue shaking until all ingredients are mixed together well. To avoid lumps in the batter simple sift the flour, sugar and baking powder before putting them in the bottle.

3. Butter a 24cm round cake pan. Using the two bottles, pour the batter into the cake pan by alternating the plain batter with the chocolate one.

4. Bake at 180°C for 35 minutes and serve.

Alternatively, we suggest you to try the variant of this recipe: Chiffon zebra cake


150 g cake flour8 egg yolks; 1/2 cup + 1 tbsp sugar; 100 ml oil; 100 ml milk; Food colouring purple;

For the meringue: 8 egg whites, 1/2 tsp of cream of tartar, 1/2 cup +1 tbsp sugar, 1/2 cup or 30 g grated cheese, 1-2 drops yellow food colouring.


Mix the egg yolks with flour, sugar, oil and milk. Then mix the egg whites with cream of tartar and sugar. Unite the two batters. Divide and mix one of the two parts with food colouring purple and the other one with grated cheese and yellow food colouring. Put in the mould as the video shows and bake at 340°F (160-170°) for about one hour.