It’s a classic which is now rarely seen,
but the swirls of pink, chocolate & vanilla are well worth the effort.
It has been a chaotic week! Last Wednesday was Mini-Me’s birthday so off we popped to Melbourne Zoo which lays claim to being the oldest zoo in Australia! We treated her to an exclusive behind the scenes member’s tour before exploring the zoo at our leisure until just after lunch when she got to have a close encounter with her all time favourite animal by feeding the Giraffe in it’s enclosure. She was just so deliriously happy & her delightful giggle is simply magic to my ears as well as my heart.
The rest of the week was spent in absolute panic as I madly threw together her party which we hosted at our mountain top home on Sunday. Twenty hyped up children having the time of their lives & the snow machine went down a real treat! Their limbo moves were super impressive & let me tell you, those tiny ballerinas have a mighty mean swing on a piñata! Food was plentiful but, of course, the star of the culinary show is always the birthday cake!
Mini-Me loves Neapolitan Ice-Cream so I took my inspiration from that to wow her when we cut open the cake.
Bung into your mixer bowl 125g of room temperature softened butter along with 3/4 cup of caster sugar & a teaspoon of vanilla. Cream that until it’s nice & fluffy.
Add in 2 eggs, but one at a time, beating well after each addition.
Fold through 2 cups of self raising flour & a pinch of salt alternating with 1/2 cup of milk.
Divide the mix into 3 bowls. Leave one plain, add 1 tablespoon of cocoa to another & a few drops of pink food colouring to the third. Give them a jolly good mix.
Layer the 3 batters into a well greased cake tin & use a sharp knife or a bamboo skewer to create swirls.
Whack in a 175c oven for an hour.
You can serve this cake plain, dusted in icing sugar, with buttercream or even covered in ganache! Let your imagination run wild!