Russian Low-fat Sour Cream Cake – Zebra Cake

It’s old Soviet cake. Many countries have two-color cakes, but everyone is a little different. This recipe uses sour cream, eggs and flour only. Oh, and sugar and cocoa too. No oil or butter at all. Some add sweet condensed milk into dough, some use yogurt instead of sour cream.

Yield: 8 servings

2 large eggs (I used Better-n-eggs)
1/2 cup sugar
1/2 cup sour cream (low fat works too)
1/2 tsp. vanilla extract
1 cup all-purpose flour
1 tsp. baking powder
1 tbsp. unsweetened cocoa powder

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Mix flour and baking powder. Whisk together eggs and sugar, add sour cream, vanilla extract and flour with baking powder, combine until smooth.

Remove about 1 cup of the vanilla batter into separate bowl. Sift the cocoa over top and stir well to combine.

Spoon 1 tablespoon of white batter into the center of the cake pan (mine is about 6 inches). Next, spoon 1 tablespoons of the chocolate batter into the center of the vanilla batter. Repeat until all batter is used.

Bake the cake in the center of the preheated oven (350F) for 35-45 minutes, or until the cake is lightly browned and a toothpick inserted into the center comes out clean.

1 serving equals 130 calories

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