Raspberry swirl cake
The Australian Women’s Weekly Easy Baking
Serving size: Serves 10 or more
Cooking time: More than 1 hour
Course: DessertFavourite flavours: Cakes/baking
Raspberry swirl cake
INGREDIENTS
250g butter, softened
1 teaspoon vanilla extract
1¼ cups (275g) caster sugar
3 eggs
2¼ cups (335g) self-raising flour
¾ cup (180ml) milk
150g frozen raspberries, partly thawed
butter frosting
100g butter, softened
1 cup (160g) icing sugar
1 tablespoon milk
pink food colouring
METHOD
Preheat oven to 180°C/160°C fan-forced. Grease deep 23cm-round cake pan; line base and side with baking paper.
Beat butter, extract and sugar in medium bowl with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches.
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.
Bake cake about 1 hour. Stand cake in pan 5 minutes before turning, top-side up, onto wire rack to cool.
Meanwhile, make butter frosting. Spread plain frosting over cake; dollop cake with spoonfuls of pink frosting, swirl frosting for a marbled effect.
Butter frosting
Beat butter in small bowl with electric mixer until as white as possible; beat in sifted icing sugar and milk, in two batches.
Divide frosting between two small bowls; tint one bowl of frosting pink.
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