This is how it's made Raspberry Ripple Battenberg

  1. Step 1

    Line an 8” square tin with non-stick baking paper.  Pleat the paper in the centre to form a divide in the middle of the tin. Cream together the Stork with Butter and caster sugar until light and fluffy.

  2. Step 2

    Beat in the vanilla extract followed by the eggs one at a time beating well after each. Fold in the flour until well combined.

  3. Step 3

    Transfer the cake mixture to the prepared tin, splitting it equally either side of the divide.

  4. Step 4

    Crush the fresh raspberries through a sieve to make a raspberry puree and discard the seeds.  Stir through a couple of drops of pink food colouring so the puree is a vibrant red/pink.

  5. Step 5

    Using a spoon create hollows in the cake mixture in one section of the tin. Spoon in the raspberry puree and swirl through the mixture using a skewer. Bake in the oven for 30-35 minutes until springy to the touch and a skewer when inserted comes away clean.
    Transfer to a wire rack and allow to cool fully.

  6. Step 6

    Once the cakes have cooled trim the top and edges of each using a sharp serrated knife. Divide each in half lengthways to leave you with 4 equal sized lengths of cake – 2 vanilla and 2 raspberry ripple.
    Spread each piece of cake on all four sides with raspberry jam and assemble alternating the vanilla and raspberry ripple portions.

  7. Step 7

    Roll out the pink ready to roll icing on your work surface, lightly dusting with icing sugar to prevent it from sticking.
    Roll it out into a rectangle slightly longer than the length of the cake and wide enough to wrap around the cake completely.

  8. Step 8

    Set the cake into the centre of the icing, wrap around the cake pinching together the two edges to seal.

  9. Step 9

    Turn the cake over so that the seam sits beneath and using a sharp knife, trim the ends neatly.
    Serve.

  • Temperature: 180°C/160°C Fan/Gas mark 4 oC
  • Baking time:
  • Serves: 12