Pink marble sandwich cake

• butter↗225g

  at room temperature, plus extra for the tin

• golden caster sugar↗225g
• self-raising flour↗225g
• large eggs↗4

  lightly beaten

• seedless raspberry jam↗4 tbsp
• pink food colouring↗a few drops of

  (optional)

• vanilla extract↗1 tsp
• icing sugar↗1-2 tbsp

  for dusting

• white chocolate↗200g

  chopped

• double cream↗100ml ml

Step-by-step instructions

1. 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 it's lump-free.

2. 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. 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. 4

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

5. 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. 6

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