Tiger Cake
We are partial to these sorts of cakes and you can watch me create one in our Craftsy class (get a discount, here). Sometimes called Marble loaves or cakes, Chocolate Vanilla Swirled or, as in The Nordic Cookbook, where it is called Tiger Cake. Or more specifically Tigerkake in Norway, Marmorkage in Denmark or Tigerkaka in Sweden. This is a simple, buttery pound cake-like loaf with a dramatic swirl created with cocoa. Also pictured below are two roulades, or rolled cakes, A Swedish Gooey Chocolate Cake, Glazed Individual Almond Tarts and other Nordic sweets. The book, by Magnus Nilsson, showcases savory and sweet cooking and baking with a decidedly Nordic approach. By the way, the “soft” wheat flour would be equivalent to cake flour. This would be a great cake to make as host/hostess gifts, tied up with a bow.
Adapted from The Nordic Cookbook
Almost all over the Nordic region, a plain sponge cake marbled with chocolate sponge is referred to as a ‘tiger’ cake.
Preparation and cooking time: 1 hour
- 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
- 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.
- Combine the butter and milk in a small pan and heat until the butter has melted. Leave to cool down to room temperature.
- Whisk the eggs with the sugar until light and fluffy. Add the butter and milk mixture and mix in thoroughly.
- Sift the dry ingredients together into the bowl and whisk in gently.
- 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.
- 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.
- 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.
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