Name: Pink marble sandwich cake
Prep time: 30 min
Cook time: 30 min
Yield: 1
Ingredients: 225g butter , at room temperature, plus extra for the tin -; 225g golden caster sugar -; 225g self-raising flour -; 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 -; 200g white chocolate , chopped -; 100ml double cream -

Ingredients for - Pink marble sandwich cake

1. 225g butter , at room temperature, plus extra for the tin

2. 225g golden caster sugar

3. 225g self-raising flour

4. 4 large eggs , lightly beaten

5. 4 tbsp seedless raspberry jam

6. a few drops of pink food colouring (optional)

7. 1 tsp vanilla extract

8. 1-2 tbsp icing sugar , for dusting

9. 200g white chocolate , chopped

10. 100ml double cream

How to cook deliciously - Pink marble sandwich cake

1 . Stage

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's lump-free.

2 . Stage

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 . Stage

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 . Stage

Bake for 20-25 mins until golden and a skewer inserted into the centre comes out clean. Leave to cool in the tins for 10 mins, then turn out.

5 . Stage

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 . Stage

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.