RASPBERRY RIPPLE BATTENBERG

Ingredients

to prepare Raspberry Ripple Battenberg

For the cake

175g Stork with Butter
175g caster sugar
175g self-raising flour
3 eggs, large
1 tsp vanilla extract

For the raspberry ripple

85g fresh raspberries
A few drops of pink food colouring

For the icing

100g seedless raspberry jam
400g ready to roll icing, pink

How to Make

Step 1

Line an 8” square tin with non-stick baking paper. Pleat the paper in the centre to form a divide in the middle of the tin. Cream together the Stork with Butter and caster sugar until light and fluffy.
Step 2

Beat in the vanilla extract followed by the eggs one at a time beating well after each. Fold in the flour until well combined.
Step 3

Transfer the cake mixture to the prepared tin, splitting it equally either side of the divide.
Step 4

Crush the fresh raspberries through a sieve to make a raspberry puree and discard the seeds. Stir through a couple of drops of pink food colouring so the puree is a vibrant red/pink.
Step 5

Using a spoon create hollows in the cake mixture in one section of the tin. Spoon in the raspberry puree and swirl through the mixture using a skewer. Bake in the oven for 30-35 minutes until springy to the touch and a skewer when inserted comes away clean.
Transfer to a wire rack and allow to cool fully.
Step 6

Once the cakes have cooled trim the top and edges of each using a sharp serrated knife. Divide each in half lengthways to leave you with 4 equal sized lengths of cake – 2 vanilla and 2 raspberry ripple.
Spread each piece of cake on all four sides with raspberry jam and assemble alternating the vanilla and raspberry ripple portions.
Step 7

Roll out the pink ready to roll icing on your work surface, lightly dusting with icing sugar to prevent it from sticking.
Roll it out into a rectangle slightly longer than the length of the cake and wide enough to wrap around the cake completely.
Step 8

Set the cake into the centre of the icing, wrap around the cake pinching together the two edges to seal.
Step 9

Turn the cake over so that the seam sits beneath and using a sharp knife, trim the ends neatly.
Serve.