The Boho Baker’s Tiger Tea Cake

  • 12 servings
  • 1 hour 30 minutes to prepare
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Ingredients

  • Vanilla Mix
  • 113g self raising flour
  • 113g caster sugar
  • 113g baking margarine
  • 2 eggs
  • Orange food colouring
  • Chocolate Mix
  • 113g self raising flour
  • 113g caster sugar
  • 113g baking margarine
  • 2 eggs
  • 2 teaspoons cocoa

Instructions

The Boho BakerThe Boho Baker describes herself as “Baker. Writer. Forager. Wanderer. Organic ingredient and edible floral Enthusiast. Member of the Guild of Food Writers.” Very local to our HQ in Preston, she’s our fabulous professional guest recipe writer, and champion of celebrating the best of our local produce. Follow her on instagram @thebohobaker

Method:

  1. Preheat the oven to 180°C/160°C/gas mark 3. Grease and line a 15cm round cake tin in preparation.
  2. Make the vanilla mix by creaming together the sugar and margarine. Whisk in the flour, eggs and food colouring.
  3. In a separate bowl, make the chocolate mix by creaming together the sugar and margarine. Whisk in the flour, eggs and cocoa.
  4. Drop two tablespoons of vanilla mix into the centre of the cake tin. Tap the tin lightly on the work surface to encourage the batter to spread.
  5. Drop two tablespoons of chocolate mix directly on top of the vanilla. Tap the tin on the worktop again and repeat, alternating between the two mixes until they’ve both been used up.
  6. Bake the cake for 50-60 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool on a wire rack.
  7. Store your tiger tea cake in an airtight container and consume within 3 days. This cake is delicious on its own or covered in custard.

 

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