easy family
APRIL 2020 bbcgoodfood.com 65Pink marble
sandwich cake
SERVES 10 12 PREP30 mins plus
coolingCOOK 25 minsEASYV
225g butter, at room temperature,
plus extra for the tin
225g golden caster sugar
225g self-raising lour
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
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 is lump-free.
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.
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.
4 Bake for 20-25 mins until golden
and a skewer inserted in the centre
comes out clean. Leave to cool in
the tins for 10 mins, then turn out.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.
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.
PER SERVING(12) 460 kcals•fat 27g•saturates 16g•
carbs 47g•sugars 33g• ibre 1g• protein 6g•
salt 0.6g