Tiger Cake
Makes: 1 loaf cake
  • 250 g/9 oz (2¼ sticks) butter, plus extra to grease
  • breadcrumbs, to coat
  • 100 ml/3½ fl oz (⅓ cup plus 1 tablespoon) milk
  • 4 eggs
  • 350 g /12 oz (1⅔ cups) sugar
  • 320 g /11¼ oz (2⅔ cups) weak (soft) wheat flour
  • 2 teaspoons baking powder
  • 2 tablespoons cocoa powder
  1. Preheat the oven to 175°C/345°F/Gas Mark 4. Butter a 23 x 13 x 8 cm/9 x 5 x 3 inch loaf pan and coat with breadcrumbs.
  2. Combine the butter and milk in a small pan and heat until the butter has melted. Leave to cool down to room temperature.
  3. Whisk the eggs with the sugar until light and fluffy. Add the butter and milk mixture and mix in thoroughly.
  4. Sift the dry ingredients together into the bowl and whisk in gently.
  5. Scrape half of the batter into the prepared loaf pan. Sift the cocoa powder into the remaining batter and mix it in thoroughly. Scrape this chocolate batter into the loaf pan, then use the end of a wooden spoon to swirl the two batters together.
  6. Bake for about 40 minutes, or until cooked through. When the cake is done, it should have shrunk slightly from the sides of the pan and a toothpick inserted into the centre of the cake should come out clean.
  7. If you like crisp edges, then unmould the cake onto a wire rack and leave it to cool completely. If you prefer soft edges, leave the cake in the pan to cool. Remove from the pan and serve.
Recipe by Bakepedia at https://www.bakepedia.com/tiger-cake/