3 medium eggs
200 grams granulated sugar
150 ml oil
300 ml milk
250 grams plain flour
3 teaspoons baking powder
2 teaspoons vanilla
2 levelled tablespoons unsweetened cocoa powder
1 tablespoon dark rum
Preparation
Beat the eggs and sugar with an electric mixer, on high, for about 5 minutes, or until pale and thick. Drizzle in the oil and mix briefly, then pour in the milk and mix it again. Sift the flour with the baking powder, tip it in the egg batter and mix until incorporated (on low). Take out a third of the batter, add the rum and cocoa powder and combine well. Add vanilla to the rest of the batter, mix well and start making the tiger stripes.
Grease and flour a 23 cm (9") cake tin and pour four tablespoons of the vanilla batter in the centre of the tin, then pour two tablespoons of the cocoa batter in the centre of the yellow batter. Continue doing this until you use up all of the batter, making sure you always pour the next dose of the batter in the centre of the previous circle. Carefully put the tin in the oven and bake the cake in a preheated oven, at 180˚C (350˚F), for 25-30 minutes, or until a toothpick inserted in the centre of the cake comes out clean. Leave the cake to cool to room temperature, decorate as desired and serve.
