Raspberry Ripple Cake
Raspberry ripple cake is a simple vanilla sponge marbled with fresh fruit purée, and it comes together in about 40 minutes. The batter uses equal weights of butter, sugar and flour, a classic ratio that is easy to remember and reliably tender. Only six raspberries go into the ripple, so the sweetness stays gentle while the pink streaks look striking when sliced. A light dusting of powdered sugar is all the finish it needs.
Instructions
Heat the oven to 190 °C (374 °F). Grease a 20 cm (7.9 in) round cake tin with butter and line it with baking paper.
Beat the butter, sugar and vanilla together in a mixing bowl until the mixture is soft and fluffy. Add the eggs one at a time, beating well after each.
Fold in the flour and baking powder until you have an even batter. Blend the raspberries to a smooth purée.
Spoon the batter into the prepared tin. Pour the raspberry purée over the top and drag a skewer through the batter in loose swirls to make the ripple.
Bake for 20 to 25 minutes, until a skewer pushed into the centre comes out clean. Turn the cake out onto a wire rack and let it cool completely, then dust the top with powdered sugar.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
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