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.
Beat in the vanilla extract followed by the eggs one at a time beating well after each. Fold in the flour until well combined.
Transfer the cake mixture to the prepared tin, splitting it equally either side of the divide.
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.
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.
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.
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.
Set the cake into the centre of the icing, wrap around the cake pinching together the two edges to seal.
Turn the cake over so that the seam sits beneath and using a sharp knife, trim the ends neatly.
- Temperature: 180°C/160°C Fan/Gas mark 4 oC
- Baking time:
- Serves: 12