Sometimes we forget about our timeless classics in Swedish baking. Tigerkakan (the Tiger Cake) is one of those. The Tiger Cake is a regular sponge cake mixed with cocoa which gives the cake its characteristic tiger stripes. Let’s bring this classic back!
All you need is: 150 g butter, 1.5 dl milk (3% fat), 4 eggs, 3.5 dl sugar, 4.5 dl wheat flour, 1 tbsp vanilla sugar, 2 tsp baking powder, 0.5 tsp salt, 0.5 dl milk (for the chocolate mixture), 0.5 dl cocoa (for the chocolate mixture)
1. Set the oven to 150 C (top and bottom heat) and grease a springform pan (24 cm) that holds at least 2 litres, generously with butter.
2. Melt the butter in a saucepan over medium heat. Remove the pan from the heat and stir in the milk. Put aside.
3. Beat eggs and sugar until it’s really white and fluffy. Sift wheat flour, vanilla sugar and baking powder into the mix. Carefully mix together to a smooth and thick batter.
4. Add the buttermilk and continue mixing to a smooth batter.
5. Pour half of the batter into another bowl. Add cocoa and milk. Mix gently to a smooth batter.
6. Fill the mold with the batter by alternating each batter a little at a time until all the batter is used up. Then bake the cake in the lower part of the oven for 45-60 minutes or until the cake is completely baked through.
7. Let the cake cool a little in the tin and then enjoy this delicious roaring cake with family and friends.