C’mon Tiger! You know you want some cake!
Tiger cake
Woke up today with the biggest cake craving in world history! Felt as if I had been deprived of cake for centuries, although we all know this cannot be true, as I eat cake probably every other day. Anyways. so then I was faced with ‘what cake should I make?’ ‘Chocolate or plain’? and then suddenly I had an epiphany, why not combine both and make Tiger cake! Best of both worlds! So logically began to bake the cake by first putting butter in the mixing bowl all ready to cream, when I realised there was absolutely no caster sugar in the house! None-at-all! Naturally I was horrified. Because obviously, one cannot bake a cake without sugar. But luckily, my mother came home within 5 minutes with sugar. It was like telepathy I tell you!
The best way to describe tiger cake is basically plain rich butter cake and chocolate cake layers swirled together. The name tiger cake thus stemming from the swirly stripy nature of the cake when the layers are swirled together. Sort of like stripes on a tiger some might say. Unlike tiger cake, marble cake usually has a pink layer swirled through the cake as well. Which really isn’t that hard, just take out another third of the plain batter and add a drop of red food dye. But for now, I’ll stick with the tiger cake. It’s really very good for cake cravings!
Tiger Cake
Ingredients: 185g butter softened, 1 cup caster sugar, 3 eggs, 4 tbsp milk, 1 heaped tbsp cocoa powder, 2 cups self-raising flour
Steps: Beat the butter and sugar together until creamy. Add the eggs one at a time and beat well after each addition. Mix in half the flour and 3 tbsp milk, combine well, then mix in the remaining flour and mix well.
Take out 1/3 of the batter and mix into this the cocoa powder and 1 tbsp milk. Grease a fluted 20cm ring cake tin and cover the base with half the plain white batter. Add a layer of the chocolate batter and then top with the remaining plain white batter. Swirl the layers with a fork.
Bake in a moderate oven, 180 degrees Celsius for 45-55 minutes. Allow to cool, remove from tin and dust with icing sugar! Serve!
Tip! Don’t get carried away over-swirling your tiger cake, because that would be called 'mixing' boys and girls and you will end up with plain chocolate cake. No swirls anymore.
