info@tygercafe.com

News & Events

Lumberjacks and Cowboys

Yehah Pardners! Welcome to our very first Tyger Café newsletter. Each week we’ll let you know about our upcoming café specials which will be tenuously linked to a silly national holiday, or holidays, that we can all get behind….or not. As a bonus, we’ll also give you a themed-ish recipe for you to try out at home to really get into the swing of things.

CowboyRIDE ‘EM IN RAWHIDE, OK
This week, we have a clutch of manly and milky things coming up to celebrate. It’s National Day of the Cowboy on Saturday plus it’s the championships we’ve been waiting for all year for. Yes, that’s right it’s the World Lumberjack Championships this very weekend in Archbishop’s Park!  Just joking, they’re in Wisconsin really. Shame. Still, we’re so excited we can barely contain ourselves! So the only thing to wear in the Park this weekend has got to be a tartan shirt teamed with a cowboy hat, with your best girl by your side.

CAFÉ DRINK OF THE WEEKberries2
But, what to drink to toast these auspicious occasions I hear you ask?  Well how about our drink of the week, Berries and Cream Crush, to also celebrate Cow Appreciation Day and the white stuff that cows produce? So mosey on down to the Oasis Hub Coffee House @ The Tyger Café to try our moo-tiful drink all this week.

You can also try making our delicious Hot Milk Sponge Cake (recipe below) at home while watching Monty Python’s Lumberjack song.

Ride ‘em all in this week everyone!

TTFN
Moira
(Who likes to press wild flowers and is a girly, just like her dear Papa)

 

HOT MILK SPONGE CAKE RECIPE

Makes about 12 slicesHot Milk Cake

Ingredients
55 grams unsalted butter
120 ml full fat milk
195 grams plain flour
2 teaspoons baking powder
3 medium eggs (at room temperature)
¼ teaspoon salt
225 grams sugar
1 teaspoon vanilla extract
Jam to layer
Icing sugar to decorate the top of the finished cake

Method
You will need two x 3.75-5cm deep by 23cm round cake tins, buttered and the bases lined with discs of baking paper.

  1. Preheat oven to 180C/gas mark 4.
  2. Combine the butter and milk in a small saucepan and cook over a low heat until the butter is completely melted. Set aside in the pan.
    3.Stir the flour and baking powder together and sift into a piece of baking paper.
  3. In the bowl of an electric mixer, whisk the eggs by hand to break them up, then whisk in the salt. Then, whisk in the sugar, followed by the vanilla. Place the whisk attachment on the mixer and whisk on a medium-high speed until very light – about three minutes.
  4. Gently whisk in the warm milk mixture by hand. Use the whisk to fold the flour mixture into the liquid in four additions, again gently whisking to incorporate between additions. Using the whisk helps to prevent lumps from forming. Handle the whisk exactly as though you were using a rubber spatula for the folding.
  5. Evenly divide the batter between the prepared tins and smooth the tops.
  6. Bake the batter in the tins in the middle of the oven until they are well risen and golden and feel firm when touched in the centre with a fingertip –  about 20 minutes.
  7. Use a sharp paring knife to loosen the cake from the sides of the tins, then turn the cakes out on to racks so that they cool with the paper on the bottom.
  8. When completely cool, layer with your favourite jam and sieve a light dusting of icing sugar over the top of the cake.

From Bake! By Nick Malgieri (published by Kyle Cathie). Photo by Quentin Bacon