PINK MARBLE SANDWICH CAKE
Please the whole family with this fun pink marble sandwich cake. It's surprisingly easy to make - ideal for baking with children
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Serves 10-12
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 460 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 47 grams carbohydrates, Sugar 33 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.6 milligram of sodium
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