Last weekend I wrote about making Rhubarb marmalade, and how I made a Tiger cake for my daughter’s school picnic, some of you wanted the recipes. I’ll start with the Tiger cake, and make a separate post for the Rhubarb Marmalade. Tiger cake is a classical Swedish sugar cake with vanilla and chocolate flavour. The batter is divided in two bowls, one with vanilla flavour and one with chocolate. The two are mixed in a spring form creating a beautiful pattern.
7oz butter + a little extra for the form
(1/3 cup of oatmeal)
2,5 cups of sugar
4 cups of wheat flour
1teaspoon baking powder
1pinch of salt
1 cup milk or cream
2 tablespoons cacao
1 tablespoon vanilla sugar
Turn the oven to 350 F.
Prepare a bread pan or springform with butter. I usually put some oats on the butter in the form, because I like the crunchiness on the outside of the cake.
Whisk butter and sugar together with an electric whisk. Whisk until it gets fluffy. Mix in one egg at a time.
Stir flour, baking powder, and salt with a fork in a separate bowl. Mix it into the batter. Add the liquid (milk or cream.) Mix until smooth, but don’t over do it.
Divide the batter into two bowls, add vanilla sugar to one of the bowls, and cacao to the other bowl.
Put some of the light batter at the bottom of your form, add the dark batter, and finally add the last of the light one. If you want, use a fork and make a pattern in the batter before baking it in the oven.
Bake in the lower part of the oven for about one hour. Let the cake sit for a few minutes, then turn it upside down. Enjoy!