RAINBOW FISH ZEBRA CAKE

Ingredients

to prepare Rainbow Fish Zebra Cake

• 225g  Stork tub
• 225g  caster sugar
• 4 medium eggs
• 225g self-raising flour
• 25g  cocoa powder
• ½ teaspoon vanilla extract
• 150g milk chocolate (or 125g dark chocolate)
• 100ml Elmlea Single
• 150g pastel chocolate beans

How to Make

1.Preheat oven to 180°C, 160°C fan oven, Gas mark 4. Line a 23cm baking tin with parchment paper or grease and dust with flour. Cream the Stork and sugar until light and fluffy. Beat in the eggs one by one.

2.Fold in the flour until smooth and blended in.

3.Divide the cake mix in half. Take one half and stir in the cocoa powder blended with 2 tablespoons water or milk until smooth. Add vanilla to the plain half. Fill the cake tin by placing some of the chocolate batter into the centre of the tin. Add a couple of large spoonful’s of white batter on top. Continue in this way, adding the dark and light batter alternately directly on top of each other. Slightly shake the cake tin so that the mix forms a smooth surface.

4.Bake the zebra cake in the preheated oven for about 40 minutes. Test with a skewer, if it comes out clean the cake is done. Cool for about 15 minutes before removing from the tin.  Cool on a wire rack.

5.To ice the cake, break chocolate into pieces and melt over low heat with the Elmlea. Cool and when slightly thicker spread over the cake. Decorate the zebra cake with the coloured chocolate beans to make the rainbow pattern. Cut out a small piece of cake and attach on the other side as a tail. Your Zebra Cake Rainbow Fish is ready enjoy.

• Temperature: 180°C, 160°C fan oven, Gas mark 4 oC
• Baking time: 40 min
• Serves: 12

Nutritional Information per serving

• Each serving contains:
  
  
  Percentage per serving*
• Energy
  1763kJ/421kcal
  21%*
• Fat
  22.9g
  33%*
• Saturates
  8.5g
  43%*
• Sugars
  34.5g
  38%*
• Salt
  0.8g
  13%*

*% of Reference Intake of an average adult (8400kJ/2000kcal)