Tiger cake redux.
Dinner with a friend and her whole family, and her parents and kids love a little homemade bake for dessert.
I almost went with a hot milk sponge cake in swiss roll form, but apparently I have NO jam at hand (luckily I checked before starting 
).
Used Alice Medrich’s recipe scaled down to 1/4 in a 6’ bundt pan. Even at low temp this tends to done, and I didn’t want to fiddle with cake strips around the wiggly shape, so I decided I’d try a water bath to see if it would help, and so it did.
Pattern is skinnier than before, perhaps because I started with chocolate batter vs vanilla.
(I tapped the pan several times on the counter, but now I see bubbles in the close up shot 
.)
