TIGER CAKE

This is cake substitutes some of the flour with potato starch for a dense but soft result. It simply melts in your mouth. Delicious with a cup of tea.

An Englishman might call this a marble cake but I think the Finnish tiger cake has a stronger pattern, proper stripes instead of a touch of colour. Someone will disagree, I'm sure.






200g unsalted butter
3 eggs
150ml sugar
200ml potato starch
100ml all purpose flour
1 tsp baking powder
50ml (or more) cocoa powder
vanilla or vanilla flavouring



Beat the butter and sugar until white and fluffy.



Mix in the eggs.




In a separate bowl, mix together the dry ingredients excluding the cocoa powder. Add to the butter mixture with the vanilla and stir well.




Separate one third of the batter and mix in enough cocoa powder to give a chocolatey colour.




Prepare a ring-shaped cake tin or a loaf tin and spoon in half of the light batter.




Top it with all of the brown batter. Spoon in the rest of the light batter.




After this you can stick a knife in the cake and gently 'cut' a full circle around the whole cake. This will mix the two colours together just enough to make a nicer pattern.

Bake in 175°C for about 50 minutes. Don't forget to decrease the temperature to 150°C if you're using a fan-assisted oven or the surface of the cake will swell and rip like it did when I made this cake...