Marbled buttercake

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How to make Marbled buttercake

  • Yield : 6
  • Prep Time : 0:40
  • Cook Time : 1:05
  • Total Time : 1:45

Ingredients

  • 150g butter, softened
  • 2/3 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 3/4 cups self-raising flour
  • 2/3 cup milk
  • 1 tablespoon NESTLÉ BAKERS' CHOICE Cocoa, sifted
  • Rose pink gel food colouring

Swiss meringue buttercream

  • 2 egg whites
  • 1/2 cup caster sugar
  • 200g butter, chopped, softened
  • White icing colouring, optional (see note)

Method

  • Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 12.5cm round cake pan. Line base and sides with 3 layers of baking paper, extending paper 3cm above edge of pan.
  • Step 2 Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour and milk. Beat until just combined. Divide mixture between 2 bowls. Stir cocoa into 1 portion. Using food colouring, tint remaining portion bright pink.
  • Step 3 Drop spoonfuls of batter into prepared pan, alternating colours. Run a butter knife through mixture to create a marbled effect. Tap pan on bench to level. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Turn, top-side up, onto a baking paper-lined wire rack. Cool completely.
  • Step 4 Make Swiss Meringue Buttercream: Whisk egg whites and sugar in a large heatproof bowl. Place bowl over a saucepan of simmering water. Whisk constantly for about 8 minutes or until mixture reaches 70°C on a candy thermometer. Remove bowl from heat.
  • Step 5 Transfer mixture to large bowl of an electric mixer. Beat for 8 minutes or until firm peaks form and mixture is almost at room temperature. Add butter, 1 piece at a time, beating until well combined after each addition and mixture becomes thick and smooth. Using white colouring, tint buttercream white.
  • Step 6 Using food colouring, tint buttercream pink.
  • Step 7 Ice cake: Trim top of cake to level. Place onto a 12cm round cake board. Spread a little of the pink buttercream over top and side of cake and edge of board to coat. Place remaining pink buttercream into a piping bag with a 7mm star-shaped nozzle. Using the picture as a guide, pipe stars around side of cake.

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