Tiger cake by shireen

                                  Tiger cake

Ingredients

Butter 8 ounces

Caster sugar 8 ounces = 16 tbs

Self raising flour 8 ounces= 16 tbs

Vanilla essence 1 tsp

Eggs 4

Milk ¼ cup

Coco powder 1 tbsp heaped

Water ¼ cup

Ingredients for chocolate icing

Butter 6 ounces

Icing sugar 1 ½ cup

Coco powder 3 tbsp

Cream ¼ cup

Vanilla essence 1 tsp

Method for cake

Beat 8 ounce butter and 8 ounce sugar till light and fluffy add in 1 tsp vanilla essence, gradually add in 1 egg at a time and beat well after each addition of egg till all four eggs have been added, lastly fold in the 8 ounce flour lightly, divide the mixture into two bowls, leave 1 mixture plain and add the dissolved cocoa powder dissolve in ¼ cup water into the second mixture, grease a tube pan, pour white mixture topped with coco mixture again topped with plain mixture, swirl with a knife and bake in a pre heated oven on 180 degrees for 45 minutes. Remove cool cake completely, spread with icing.

Method for icing

Heat 6 ounce butter and 3 tbsp coco till melted, remove from fire add 1 ½ cup icing sugar and ¼ cup cream beat till thick and spreadable, cool in fridge, remove and beat till spreading consistency.


note  For self raising flour, mix 1 tsp baking powder in 1 cup flour