Strawberry marble ring cake - recipe
-
Prepare
-
Serves
12 -
Cook
-
Skill
Easy
Ingredients
For the cake
- 250 g Butter (unsalted)
- 250 g Unrefined golden caster sugar
- 5 Egg(s) (free range) beaten
- 250 g Self-raising white flour
- 1½ tsp Vanilla extract
- 1 tsp Baking powder
- 1 tsp Pink food colouring
For the decoration
- 125 g Fondant icing sugar
- 1 tsp Pink food colouring
- 1 tsp Strawberry flavouring
- Sprinkle decorations
Find similar in:
-
1
Pre heat the oven to 180°C (160°C fan, gas mark 4). Grease a 1kg ring mould with butter.
-
2
Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.
For this step you'll need:
- 250g Butter (unsalted)
- 250g Unrefined golden caster sugar
-
3
Add the vanilla extract and mix briefly to blend with the other ingredients.
For this step you'll need:
- 1½tsp Vanilla extract
-
4
Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles.
For this step you'll need:
- 5 Egg(s) (free range) beaten
-
5
Stir in the rest of the flour and baking powder until smooth.
For this step you'll need:
- 250g Self-raising white flour
- 1tsp Baking powder
-
6
Divide the mixture in half and add the pink food colouring to one bowl.
For this step you'll need:
- 1tsp Pink food colouring
-
7
Place spoonfuls of both mixtures into the ring mould to give a marbled effect.
-
8
Bake in a preheated oven for 35-40 minutes or until golden brown and just firm to the touch. Allow to cool completely.
-
9
Make up the icing as directed on the packet until it forms a thick pouring consistency. Add the food colouring and strawberry flavouring and mix until incorporated.
For this step you'll need:
- 125g Fondant icing sugar
- 1tsp Pink food colouring
- 1tsp Strawberry flavouring
-
10
Drizzle the icing over the cake and decorate with sprinkles to add the perfect finishing touch.
-
11
This cake will keep for 2-3 days in an air tight cake tin or can be frozen.