Name: Raspberry swirl cake
Cook time: 60 min
Total time: 60 min
Yield: 10
Ingredients: 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

Raspberry swirl cake

A classic teacake, the kind you hope to find on the cake stall at a school fete or church bazaar. Raspberry swirl cake is simple to make, looks impressive and tastes wonderful.

Serves 10

Cook

Ingredients

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

1.Preheat oven to 180°C/160°C fan-forced. Grease deep 23cm-round cake pan; line base and side with baking paper.

2.In a medium bowl, beat butter, extract and sugar 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.

Women's Weekly Food