Tiger Cake is one of the cakes I have been baking as long as I remember, since I was 10 years old or even younger. Traditionally the dark stripes / marble patterns have been made by adding chocolate to one part of the cake mixture. Nowadays there are many variations, for example one with salty licorice - which I will try as soon as I get hold on proper Finnish salty licorice...
Tiger Cake
300 g butter
4 dl / 1½ cups granulated sugar
4 eggs
6 dl / 2 1/3 cups flour
2 tsp baking powder
1½ dl / ½ cup cream
100 g dark chocolate
3 tbsp cocoa powder
1. Preheat oven to 175 degrees C (350 F) and grease and flour (I use dried breadcrumbs) a 2-litre fluted ring cake pan.
2. Combine flour and baking powder in a bowl.
3. Cream together butter and sugar.
4. Mix in eggs.
5. Add the dry ingredients together and the cream and mix well.
6. Melt the chocolate.
7. Take about 1/3 of the cake mixture and fold in the melted chocolate and sieve in the cocoa powder.
8. Fill the cake pan with the plain and chocolate cake mixtures alternately to get the 'tiger stripes'. If you want to create a proper marble effect take a skewer and swirl it around the mixture in the pan.
9. Bake the cake 50-60 minutes in the oven and let cool on a rack before removing from the pan.
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