Zebra Cake Draft

How I make it

Sponge cake

1. In a bowl, mix the dry ingredients (flour, cocoa, baking powder and salt). Set aside.

2. Beat the yolks with 1/4 cup of the sugar and the vanilla until pale and fluffy.

3. Wash and dry the mixer bowl. Whip the whites with the remaining 1/4 cup sugar until glossy and stiff.

4. Combine the yolk mixture with the dry ingredients and fold it all into the whipped whites.

5. Pour into a greased, parchment-lined baking sheet, spread level and bake 12-15 minutes, until the sponge springs back when touched. Cool completely.

Vanilla cream

1. Whip the cream ingredients together until stiff. Keep in the fridge until needed.

Chocolate glaze

1. Melt the glaze ingredients together in the microwave in 20-second bursts until completely smooth. Set aside.

Assembly

1. Lift the sponge out on its parchment onto the counter. Trim the edges straight with a knife.

2. Spread three quarters of the cream evenly over the sponge.

3. With a ruler, mark 2½-inch (6 cm) strips across the cake and cut it into strips.

4. Roll the strips one after another into a spiral, each strip continuing the last, to make one big roll. Stand the spiral on its wide side.

5. Cover the cake with the remaining cream and press the cookie crumbs or nuts onto the sides.

6. Drizzle the chocolate glaze over the top. Keep in the fridge.

What I've learned

• I can bake the sponge a day ahead and cover the pan with plastic wrap.
• The cake comes out small, about 8 inches (20 cm) across, but tall. For a wider, lower cake I cut the strips 1½ inches (4 cm) wide and carry on as usual.