Tigercake

Ingredients:

9x11 inch Pyrex form (30x40 cm deep baking dish)

Some grease

Batter:

150 g (1.5 sticks) unsalted butter or margarine

125 g sugar

1 pinch salt

3 eggs

200 g all-purpose flour

1.5 teaspoons leveled baking powder

Topping:

100 g orange marmelade

200 g sour cream or creme fraiche

250 g whipping cream

1 tablespoon powdered sugar

Decoration:

100 g blueberry jam

50 g sour cream

Preparation:

1. Preheat oven to 180 degrees Celsius (350 F). Grease Pyrex form or deep baking dish.

2. Whisk butter or margarine until soft and smooth. Add sugar and salt and whisk until sugar is blended in (no crunchy sound remains). Add one egg at a time and whisk for 1/2 minute per egg.

3. In a separate bowl, mix flour and baking powder, and sift. Add in two portions to batter and mix until blended.

4. Spread batter evenly in baking dish, and bake at 180 degrees Celsius (350 F) for about 20-25 minutes or until a toothpick comes out clean.

5. Remove cake from oven and let cool down.

6. Briefly mix orange marmelade and sour cream. Whisk whipping cream with powdered sugar until stiff. Fold orange cream into whipped cream and spread topping on top of cake. 

7. Blend blueberry jam and sour cream, and transfer into a small ziplock bag. Cut one corner of the bag and decorate the cake with tiger stripes. Refrigerate cake for at least one hour or better overnight.