Strawberry swirl cake

Strawberry swirl cake



Yields  8

  • Melted butter, to grease
  • 150g unsalted butter, at room temperature
  • 215g (1 cup) caster sugar
  • 1 tsp vanilla essence
  • 2 eggs
  • 300g (2 cups) self-raising flour
  • 300g ctn sour cream
  • 160g (1/2 cup) strawberry jam
  • 300g (2 cups) icing sugar mixture
  • 15g butter, at room temperature, chopped
  • 1 1/2-2 tbs hot water
  • 2-3 drops pink food colouring

Directions for the Strawberry swirl cake

  1. Step 1Preheat oven to 160ºC. Lightly brush a 2.5L (10-cup) capacity bundt pan with melted butter.
  2. Step 2Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the flour and sour cream, in alternating batches, until well combined.
  3. Step 3Pour half the mixture into the prepared pan. Spoon over the jam. Use a skewer to make a swirl pattern. Top with the remaining cake mixture.
  4. Step 4Bake for 45 minutes or until a skewer inserted into the cake comes out clean. Set aside to cool for 10 minutes before turning out onto a wire rack to cool completely.
  5. Step 5Sift the icing sugar into a medium bowl. Add the butter and water, and stir until smooth. Stir in the food colouring. Spoon icing over the cake. Set aside until set.