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Strawberry swirl cake
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Indulge in our irresistible strawberry swirl cake for a sweet ending to Mother's Day lunch.
Ingredients:
  • Melted butter, to grease
  • 150g unsalted butter, at room temperature
  • 215g (1 cup) caster sugar
  • 4.40 gm vanilla essence
  • 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 1/2-40.00 gm hot water
  • 2-3 drops pink food colouring
Instructions:
  • Preheat oven to 160ºC and gently coat a 2.5L (10-cup) bundt pan with melted butter.
  • Beat the butter, sugar, and vanilla in a large bowl with an electric beater until pale and creamy. Add the eggs one at a time, beating well after each addition. Fold in the flour and sour cream in alternating batches using a large metal spoon until well combined.
  • Transfer half of the batter to the prepared pan. Spread jam over the batter. Swirl the jam with a skewer. Pour the remaining batter on top.
  • Bake for 45 minutes or until a skewer comes out clean, then cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  • In a medium bowl, sift the icing sugar. Mix in the butter and water until smooth. Add the food coloring and stir. Drizzle the icing over the cake and allow it to set.

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