1 cup superfine sugar ¾ cup unsalted butter 3 large eggs ½ tsp vanilla extract 1 ⅜ cups self-rising flour 1 ½ tsp baking powder
Coulis:
5 ounces fresh raspberries ⅜ cup confectioners’ sugar 3 drops lemon juice, or to taste
Directions
Step 1
Preheat the oven to 350 degrees. Grease an 8×4-inch loaf tin with soft margarine and set aside.
Step 2
Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.
Step 3
Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.
Step 4
Puree raspberries, confectioners’ sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half the cake mix into a different bowl and stir the coulis through.
Step 5
Put alternating dollops of the raspberry and vanilla batter into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.
Step 6
Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.
