Lex requested marble cake for his lunch box last week and I’d been meaning to try out a tiger cake following the recent craze for them created by Lorraine Pascale. So I used her method for creating the stripes in my own normal victoria sponge cake base. It worked really well but I have to say was a right faff and took forever to splodge into the tin. The things mums do to make their children happy eh 😉
For one cake that serves 8-10 people you need
4 eggs, lightly beaten
1 tsp vanilla extract, added to the egg jug for easier mixing
8oz self raising flour
8oz caster sugar
8oz vegan spread (e.g. vitalite)
1-2 tbsp soya milk
2 tbsp cocoa powder mixed with 1 tbsp boiling water
Make the cake base the usual way: place the spread and sugar into a free standing mixer with a paddle attachment and mix on high for 10 mins until pale, light and fluffy. Gradually add the eggs and flour on slow speed.
Once the batter is made, divide into two bowls. Add the cocoa powder liquid to one bowl and mix thoroughly. Add enough milk to the vanilla bowl to make the batter the same consistency as the chocolate batter.
In a greased 20cm cake tin, place alternating spoonfuls of the batters into the middle. Start with vanilla, then place a spoonful of the chocolate batter directly on top of the splodge of vanilla batter. Keep repeating and the batter will start to spread out into the tin. It is this process which gives the cake its stripes. It will take 10 mins or so to carefully and patiently use up all the mix. It is vital the batters are the same consistency or one will spread too much and the other will be too thick.
Once all the batter is in the tin (and congratulations if you did it properly and didn’t give up at the end like me and lob spoonfuls anywhere in the tin towards the end 😉 bake in a moderate (160 degree) oven for 30-45 mins until the cake is risen and cooked. Leave to cool and then slice and marvel at the petty pwatterns on the inside of the cake.