Devine Raspberry Swirl Cake

Whether you're baking a delicious cake to enjoy with friends or a tasty meal for the whole family, White Wings has a range of products to ensure you the get the best result everytime.

Ready Baked Biscuits

Delicious home-style cookies to treat your family with at any time of day. Simply open and enjoy straight from the pack.
Baking Packet Mixes

Perfectly measured ingredients to produce a delicious baked treat that will delight every time - with less mess and fewer ingredients to store.
Flour

From Plain and Self Raising flour to speciality flour including Organic and Gluten Free, White Wings has a flour to suit every cooking and baking need. Now for a limited time, look out for the recipes of one of Australia’s favourite home cooks, donna hay, on selected flour packs in your local supermarket, exclusive to White Wings.
Dessert Packet Mixes and Shaker Pancakes

Easy ways to start and finish your day - create a special breakfast for the family in minutes with our shaker pancakes or add the finishing touch to your evening meal with our sumptuous dessert mixes.
Baking Ingredients

For a range of baking ingredients to make your cooking and baking quick, easy and tasty.

For Cake

1 pack White Wings Raspberry Swirl Cake 580g
3 eggs
250mL (1 cup) water
80mL (4 Tbsp) oil

For Frosting

50mL (2 ½ Tbsp) water
40g (2 Tbsp) margarine spread or soft butter

Preparation time: 15 mins
Cooking time: 50-60 mins
Serves: 12

	Preheat Preheat oven to 180C (350F) or 160C for fan-forced. Grease a 6cm deep x 20cm round cake pan. Line the base with baking paper.
	Mix Empty the sachet into a mixing bowl. Add eggs, water and margarine spread or soft butter. Using an electric mixer beat on low speed for 30 seconds to combine. Increase speed to medium and mix for 4 minutes.
	Bake Remove 2 Tbsp of the cake batter to a small bowl and add to it the raspberry swirl sachet, mixing well with a spoon to combine. Spread remaining cake batter into prepared pan. Drop small spoonfuls of the raspberry mixture onto the cake batter. Using a flat-bladed knife, swirl raspberry mixture through the batter. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Stand 5 minutes in pan before turning onto a wire rack to cool.
	Ice Combine frosting sachet ingredients, water and margarine spread or soft butter in a bowl. Using an electric mixer beat on low speed for 30 seconds to combine. Increase speed to high and mix for 3 minutes. Spread over the cooled cake.