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Tiger cake is a fabulous classic, beautifully moist and delicious. When I was young it was so fashionable: what would now be called cool. The marbled, psychedelic combination of swirled vanilla and chocolate flavoured cake was very popular and it is wonderful to see it back in fashion.
This cake is sometimes also called marble cake. If you want to produce a marbled appearance, draw a fork through the cake mixtures to produce a swirling effect.
3 eggs
3 dl of granulated sugar
3 1/2 dl of wheat flour ( 210 gram)
2 teaspoons baking powder
1 1/2 Dl milk
1 tbsp Vanilla sugar or vanilla extract (preferably 1.5 tblsp)
2 tablespoons cocoa
50 g butter or margarine
1. Pre-heat the oven to 175°C (350°F, Gas 4, Fan 160°C).
2. Grease and flour or bredcrumb a bread tin
3. Whisk eggs and sugar until fluffy. About 5 minutes is right with electric whisk.
4. Mix flour, vanilla and baking powder in a bowl. Swirl down the egg mixture.
5. Melt the butter and then add the milk.
6. Heat the milk with the fat so it almost starts to simmer.
7. Add about 1/3 of the batter to a bowl. Mix it with cocoa.
8. Click half of the bright batter in the mold. Fill with a layer of dark and then the rest of the bright batter. Pull a fork through the batter to make the cake marbled.
9. Bake the cake in the lower part of the oven for about 30 minutes. Allow to cool for about 10 minutes in the mold. Put a baking sheet paper on a grille and turn up the cake.