TIGER CAKE

PREP + COOK TIME 1 HOUR 15 MIN­UTES (+ COOL­ING) SERVES 8

The Australian Women’s Weekly Food Magazine - - Celebrate Baking -

This cake con­tains two dif­fer­ent bat­ters – one flavoured with or­ange and the other cho­co­late – that are lay­ered al­ter­nately in the cake pan. The bat­ters swirl to­gether dur­ing bak­ing to cre­ate a strik­ing cake with tiger−like stripes. 1 ta­ble­spoon co­coa pow­der, to dust

185g but­ter, soft­ened

1½ cups (330g) caster su­gar

3 eggs, at room tem­per­a­ture

1¾ cups (260g) self−rais­ing flour

¼ cup (35g) plain flour

¼ cup (60ml) milk

2 ta­ble­spoons co­coa pow­der, ex­tra

1 ta­ble­spoon milk, ex­tra

1 ta­ble­spoon finely grated or­ange rind

1 ta­ble­spoon freshly squeezed or­ange juice

1 ta­ble­spoon ic­ing su­gar 1 Pre­heat oven to 180°C/160°C fan. Grease a 21cm kugel­hopf cake pan; dust with co­coa, tap out ex­cess co­coa. 2 Beat but­ter and caster su­gar in a small bowl with an elec­tric mixer on medium speed un­til light and fluffy. Beat in eggs, one at a time.

Stir in com­bined sifted flours and milk, in two batches, un­til just com­bined (Step 1).

3 Di­vide mix­ture be­tween two medium bowls. Stir ex­tra sifted co­coa and ex­tra milk into one bowl of mix­ture (Step 2). Stir rind and juice into the se­cond bowl.

4 Spread a third of the cho­co­late mix­ture into pan; level the mix­ture with the back of a spoon. Top with a third of the or­ange mix­ture. Re­peat lay­er­ing (Step 3) twice more. Gen­tly tap the cake pan on a work sur­face to re­move any air pock­ets.

5 Bake cake for 50 min­utes or un­til a skewer in­serted into the cen­tre comes out clean. Leave cake in pan for 5 min­utes be­fore turn­ing, top−side up, onto a wire rack to cool. Just be­fore serv­ing, dust with the sifted ic­ing su­gar.

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