Pink marble sandwich cake
- Lulu Grimes
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Serves 10-12
Easy
Prep: 30 mins
Cook: 25 mins
plus cooling
A star rating of 4.2 out of 5.12 ratingsRate
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Please the whole family with this fun pink marble sandwich cake. It's surprisingly easy to make – ideal for baking with children
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
225g butter
at room temperature, plus extra for the tin
-
225g golden caster sugar
-
225g self-raising flour
-
4 large eggs
lightly beaten
-
4 tbsp seedless raspberry jam
-
a few drops of pink food colouring
(optional)
-
1 tsp vanilla extract
-
1-2 tbsp icing sugar
for dusting
For the white chocolate layer
-
200g white chocolate
chopped
-
100ml double cream
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Nutrition: Per serving
- kcal460
- fat27g
- saturates16g
- carbs47g
- sugars33g
- fibre1g
- protein6g
- salt0.6g
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Method
-
step 1
Heat the oven to 180C/160C fan/gas 4. Butter and line the bases of two 18cm sandwich tins. Beat the butter, sugar, flour and eggs together in a large bowl using an electric whisk until it's lump-free.
-
step 2
Divide the mixture between two bowls. Beat half the jam and the food colouring, if using, into one, and beat the vanilla into the other.
-
step 3
Spoon alternating dollops of the mixes into the prepared cake tins, then swirl together using a skewer. Do this carefully – if you overdo it, you won’t see the pattern. Smooth the tops with the back of a spoon.
-
step 4
Bake for 20-25 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then turn out.
-
step 5
Meanwhile, to make the white chocolate layer, put the chocolate and cream in a heatproof bowl set over a pan of just simmering water, ensuring the bowl doesn’t touch the water. Stir until the chocolate has melted into the cream and you’re left with a smooth, glossy mixture. Leave to cool completely in the fridge, stirring occasionally.
-
step 6
Sandwich the cakes together with the remaining raspberry jam and the white chocolate mixture, then generously dust the top with icing sugar. Slice and serve.
Recipe from Good Food magazine, April 2020
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A star rating of 4.2 out of 5.12 ratings
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