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  1. Home
  2. Baking

Rainbow Marble Teacake

Perfect to make with the kids! - by Jane Ash
  • 14 Apr 2020
Rainbow Marble Teacake
Prep: 20 Minutes - Cook: 40 Minutes - Easy - Serves 8
Proudly supported by

TIP! Any coloured food colourings can be used to tint the cake mixture. Cake can be made up to two days ahead. Store in an airtight container.

Ingredients

125g unsalted butter, chopped, at room temperature

¾ cup caster sugar

1 teaspoon vanilla essence

2 eggs, at room temperature

1½ cups self-raising flour

½ cup milk

Liquid pink, blue and green food colourings, to tint

Edible coloured sugar, to decorate

ICING

1 cup icing sugar mixture

1 ½ - 2 tablesooons milk

Method

  1. Grease a 20cm round cake pan. Line base and side with baking paper.

  2. Beat butter, sugar and vanilla in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Fold in flour and milk in two batches until combined. 

  3. Divide mixture evenly among three bowls. Using food colourings, tint one pink, one blue and the remaining green.  

  4. Place alternate spoonfuls of mixtures into prepared pan. Using a flat-bladed knife,  swirl through mixture twice to create a marbled effect. 

  5. Cook in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.  

  6. To make icing, place icing sugar in a small bowl. Stir in enough milk to form a thick, spreadable consistency. 

  7. Spoon over top of cake. Spread evenly so it drips down the side. Sprinkle with coloured sugar. Stand at room temperature until set before serving.

Jane Ash
Jane Ash
Jane Ash is a freelance contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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