Strawberry Swirl Cake

our strawberry swirl cake is the best 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 teaspoon vanilla essence
• 2 eggs
• 300g 2 cups self elevating flour
• 300g ctn bitter cream
• 160g half of cup strawberry jam
• 300g 2 cups icing sugar aggregate
• 15g butter at room temperature chopped
• 1 half 2 tablespoons hot water
• 2 three drops crimson meals colouring

The Instruction of strawberry swirl cake

• ufeffpreheat oven to 160u00bac lightly brush a 2 5l 10 cup capability bundt pan with melted butter
• use an electric beater to conquer the butter sugar and vanilla in a big bowl till light and creamy add the eggs 1 at a time beating properly after every addition use a massive metal spoon to fold in the flour and bitter cream in alternating batches till properly blended
• pour 1 2 the combination into the prepared pan spoon over the jam use a skewer to make a swirl pattern top with the final cake combination
• bake for forty five minutes or till a skewer inserted into the cake comes out clean set apart to cool for 10 minutes earlier than turning out onto a wire rack to chill completely
• sift the icing sugar into a medium bowl add the butter and water and stir till clean stir inside the meals colouring spoon icing over the cake set aside until set

Nutritions of Strawberry Swirl Cake

fatContent: 758 108 calories
saturatedFatContent: 33 grams fat
carbohydrateContent: 21 grams saturated fat
sugarContent: 106 grams carbohydrates
fibreContent: 79 grams sugar
proteinContent: n a
cholesterolContent: 7 grams protein
sodiumContent: 149 milligrams cholesterol