Recipe

Raspberry swirl cake

Raspberry swirl cake

Jul 02, 2009 2:00pm
  • 1 hr cooking
  • Serves 10
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Raspberry swirl cake

Ingredients

Raspberry swirl cake
  • 250 gram butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (275g) caster sugar
  • 3 eggs
  • 2 1/4 cups (335g) self-raising flour
  • 3/4 cup (180ml) milk
  • 150 gram frozen raspberries, partly thawed
Butter frosting
  • 100 gram butter, softened
  • 1 cup (160g) icing sugar
  • 1 tablespoon milk
  • pink food colouring

Method

Raspberry swirl cake
  • 1
    Preheat oven to 180°C/160°C fan-forced. Grease deep 23cm-round cake pan; line base and side with baking paper.
  • 2
    在一个中等大小的碗里,黄油、糖提取和with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches.
  • 3
    Divide mixture between two small bowls. Lightly crush raspberries in another small bowl with fork; gently stir crushed raspberries into one bowl of cake mixture. Drop alternate spoonfuls of mixtures into pan. Pull skewer back and forth through cake mixture for a marbled effect.
  • 4
    Bake cake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
  • 5
    To make frosting, beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches.
  • 6
    Divide frosting between two small bowls; tint one bowl of frosting pink.
  • 7
    Spread plain frosting over cake; dollop cake with spoonfuls of pink frosting, swirl for a marbled effect.

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