RASPBERRY SWIRL CAKE

Press, Volume CI, Issue 29931, 19 September 1962, Page 3

RASPBERRY SWIRL CAKE

Make a Raspberry Swirl Cake at the beginning of * the week and you have something which will be really popular tn the packed lunch boxes and on the tea tray all week This is a large cake which stays delightful. It is unusual and pretty to look at and tastes delicious. This is made in a ten-inch square tin. Make it in a larger rather than a smaller one if you have not the right size. A small meat dish will do. or halve the quantities, use a seven-inch square tin and bake only 40 minutes. Ingredients: Boz butter 6oz sugar 2 tablespoons raspberry milk shake powder 4 eggs 8 oz cornflour Boz flour 3 tablespoons baking powder (level) i teaspoon salt 4 good tablespoons raspberry jam

Icing: 2 cups icing sugar 1 tablespoon butter 3 dessertspoons milk 1 teaspoon raspberry milk shake powder Method: Cream butter and sugar and beat in eggs. Sift flour, cornflour, raspberry powder, baking powder and salt and fold in mixing to a stiff consistency. Butter and flour a ten-inch cake tin and spread in half the mixture. Spread with raspberry jam then drop remaining cake in spoonfuls over the top and spread to cover without disarranging jam. Bake at 375 degrees for one hour. Cream butter and icing sugar with slightly warmed milk and beat until smooth. Spread over the cooled cake. Sprinkle a little raspberry powder in scattered thin Lines on the cake and with a knife swirl it through the creamy icing to give a pink and white swirled effect.