Pink marble sandwich cake

Serves 10-12 Prep 30 mins plus cooling Cook 25 mins n n n

225g butter, at room temperature,

plus extra for the tin

225g golden caster sugar

225g selH raising ƃour

4 large eggs, lightly beaten

4 tbsp seedless raspberry jam few drops of pink food colouring

(optional)

1 tsp vanilla extract

1-2 tbsp icing sugar, for dusting FOR THE CHOCOLATE LAYER 200g white chocolate, chopped 100ml double cream

1 Heat the oven to 180C/160C fan/ gas 4. Butter and line the bases of two 18cm sandwich tins. Beat the butter, sugar, flour and eggs together in a large bowl using an electric whisk

until fully combined and the mixture doesn’t have any lumps.

2 Divide the mixture between two bowls. Beat half the jam and the food colouring, if using, into one, and beat the vanilla into the other.

3 Spoon alternating dollops of the mixes into the prepared cake tins, then swirl together using a skewer. Do this carefully – if you overdo it, you won’t see the pattern. Smooth the tops with the back of a spoon.

4 Bake for 20-25 mins until golden and a skewer inserted in the centre comes out clean. Leave to cool in the tins for 10 mins, then turn out.

5 Meanwhile, to make the white chocolate layer, put the chocolate and cream in a heatproof bowl set over a pan of just simmering water, ensuring the bowl doesn’t touch the water.

Stir until the chocolate has melted into the cream and you’re left with a smooth, glossy mixture. Leave to cool completely in the fridge, stirring occasionally.

6 Sandwich the cakes together with the remaining jam and the white chocolate mixture, then generously dust with icing sugar. Slice and serve.

PER SERVING (12) 460 kcals, fat 27g, saturates 16g, carbs 47g, sugars 33g, fibre £g, protein Èg, salt 0.Èg