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Strawberry swirl cake

  • 0:15 Prep
  • 0:45 Cook
  • 8 Servings


  • Melted butter, to grease
  • 150g unsalted butter, at room temperature
  • 215g (1 cup) caster sugar
  • 1 teaspoon vanilla essence
  • 2 eggs
  • 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 1/2-2 tablespoons hot water
  • 2-3 drops pink food colouring


  • 1
    Preheat oven to 160ºC. Lightly brush a 2.5L (10-cup) capacity bundt pan with melted butter.
  • 2
    Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the flour and sour cream, in alternating batches, until well combined.
  • 3
    Pour half the mixture into the prepared pan. Spoon over the jam. Use a skewer to make a swirl pattern. Top with the remaining cake mixture.
  • 4
    Bake for 45 minutes or until a skewer inserted into the cake comes out clean. Set aside to cool for 10 minutes before turning out onto a wire rack to cool completely.
  • 5
    Sift the icing sugar into a medium bowl. Add the butter and water, and stir until smooth. Stir in the food colouring. Spoon icing over the cake. Set aside until set.

Source: taste.com.au


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