Swedish Tiger Cake (Tigerkaka)
Tiger cake is a fluffy sponge cake made from vanilla and chocolate batter marbled together, or layered in "tiger stripes."
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Servings: 10
Equipment
- loaf pan
- hand mixer
Ingredients
- 11 tbsp butter
- 2/3 cup milk
- 4 eggs
- 1 and 1/2 cups granulated sugar
- 2 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tbsp vanilla sugar (or vanilla extract)
- 1/4 cup cocoa powder
- 1/4 cup milk
Instructions
- Preheat oven to 300°F (150°C) and generously butter the loaf pan. You can also line the bottom with baking paper to prevent sticking.
- Melt the butter and add the milk. Set aside to cool a bit.
- In a large mixing bowl, beat the eggs and sugar with an electric mixer until very pale and fluffy.
- Sift the flour, baking powder, salt, and vanilla sugar and fold into the egg mixture. If using vanilla extract, add it to the butter and milk instead.
- Add the butter and milk mixture and fold until smooth.
- Add the cocoa and milk to another mixing bowl and stir together into a smooth paste. Then add half of the cake batter and gently fold until the cocoa is incorporated.
- Pour the chocolate and vanilla batter into the loaf pan in alternating layers, a bit at a time (I do two or three layers of each).
- Bake for about 60 - 70 minutes, until the cake doesn't jiggle and a toothpick comes out clean.
- Let the cake cool before removing from the pan.