Raspberry swirl cake | Women's Weekly Food
In a medium bowl, beat butter, extract and sugar with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches.
Ingredients
- 250 gram butter, softened
- 1 teaspoon vanilla extract
- 1 1/4 cup (275g) caster sugar
- 3 eggs
- 2 1/4 cups (335g) self-raising flour
- 3/4 cup (180ml) milk
- 150 gram frozen raspberries, partly thawed
- Butter frosting
- 100 gram butter, softened
- 1 cup (160g) icing sugar
- 1 tablespoon milk
- pink food colouring
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