Tiger cake, or Tigerkaka as we call it in Swedish, is a simple marble cake. The name comes from the marbled pattern, resembling of a tiger’s fur pattern. The cake is simple to bake and is very good, especially when newly baked. Although I have to admit that I find it a little bit boring, I’m just not into sponge cakes. But I love my husband and he loves tiger cake so of course I bake it for him, this time ready to attack disguised as a teddy bear. But actually we attacked first, by brutally cutting his head off :-O
- Tiger cake
200 gram butter
200 ml (180 gram) caster sugar (vanilla infused)
400 ml (240 gram) flour
1 tsp baking powder
100 ml milk
zest and juice from 0.5 orange
2 tbsp cocoa powder
Preheat oven to 175 degrees C.
Grease and bread a mold, with a volume of around 1.5 litres. Beat butter and sugar with an electric mixer until white and fluffy. Add eggs, one at a time. Fold in flour and baking powder. Add milk and combine.
Set aside one third of the batter in a separate bowl. Add cocoa and combine. To the first bowl (the one with the remaining 2 thirds), add orange zest and juice. Combine.
Spoon half of the orange batter into the mold. Cover with the cocoa batter and finally cover with the remaing orange batter. To create marbling, run a fork through the batters in a swirling motion.
Bake the tiger cake for around 40-50 minutes, until a tooth pick or potato stick comes out clean.
Let the tiger cake cool in the mold for at least 10 minutes until you turn it out. Serve it when still luke warm.