Strawberry Swirl Cake

Our strawberry swirl cake is the unqualified finish to a Mothers Day lunch.

The ingredient of Strawberry Swirl Cake

• melted butter to grease
• 150g unsalted butter at room temperature
• 215g 1 cup caster sugar
• 1 tsp vanilla essence
• 2 eggs
• 300g 2 cups self raising flour
• 300g ctn pointed cream
• 160g 1 2 cup strawberry jam
• 300g 2 cups icing sugar blend
• 15g butter at room temperature chopped
• 1 1 2 2 tbsp hot water
• 2 3 drops pink food colouring

The Instruction of strawberry swirl cake

• preheat oven to 160u00bac lightly brush a 2 5l 10 cup gift bundt pan in the same way as melted butter
• use an electric beater to stress inflection the butter sugar and vanilla in a large bowl until feeble and creamy increase be credited with the eggs 1 at a time beating competently after each addition use a large metal spoon to fold in the flour and bitter cream in stand in batches until without difficulty combined
• pour half the blend into the prepared pan spoon more than the jam use a skewer to make a swirl pattern summit zenith later the enduring surviving cake mixture
• bake for 45 minutes or until a skewer inserted into the cake comes out clean set aside to cool for 10 minutes yet to be turning out onto a wire rack to cool completely
• sift the icing sugar into a medium bowl add the butter and water and protest until smooth disconcert whisk in the food colouring spoon icing on top of higher than the cake set aside until set

Nutritions of Strawberry Swirl Cake

calories: 758 108 calories
calories: 33 grams fat
calories: 21 grams saturated fat
calories: 106 grams carbohydrates
calories: 79 grams sugar
calories: n a
calories: 7 grams protein
calories: 149 milligrams cholesterol
calories: 307 75 milligrams sodium
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calories: nutritioninformation