Jaffa Tiger Cake
Jaffa Tiger Cake (Recipes for Home & Restaurant) by Nadine Lloyd

Jaffa Tiger Cake


Ingredients:  (Serves 4)
1 x 600g (1.3lb) box vanilla mud cake mix - with icing
2 eggs
½ cup water
¼ cup grapeseed oil
1 teaspoon orange oil flavouring
Orange food dye (5 parts red dye, 2 parts yellow dye)
1 tablespoon cocoa powder

Icing:(from the cake mix box)
3 tablespoons hot water (to make a glaze)
20g (0.7oz.) unsalted butter - softened
Orange food dye (5 parts red dye, 2 parts yellow dye)
½ teaspoon orange oil flavouring
50g (1.8oz.) dark chocolate - melted


Method:
Prepare and line a cake tin.
Follow the instructions on the cake mix box to where the batter is made.

Add in the orange oil flavouring.
Mix until just combined.

Divide the batter evenly into two mixing bowls.
In the first bowl, add the orange food dye and fold through until combined.
In the second bowl, add the cocoa powder and fold through until combined.
Add a tablespoon of the chocolate batter to the prepared tin, and then a tablespoon of the orange batter in the centre of the chocolate batter.
Alternate between the colours until the cake tin has been filled.
Using a skewer, blend the layers by dragging the skewer from the centre of the batter outward.

Bake according to the instructions on the cake mix box.

Icing:
Once the cake has cooled, follow the icing instructions from the cake mix box.
Add the food colour and orange oil flavour.
Add just enough water to create a thick glaze.
Place the glaze in the refrigerator for about 15 minutes to chill.

Melt the chocolate, either in a microwave or, in a double boiler.
Drizzle the melted chocolate over the cake in a zigzag patter.
Drizzle the glaze over in the opposite direction.
Serve with tea or coffee.



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Jaffa Tiger Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Jaffa Tiger Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Jaffa Tiger Cake (Recipes for Home & Restaurant) by Nadine Lloyd
Jaffa Tiger Cake (Recipes for Home & Restaurant) by Nadine Lloyd