Raspberry Ripple Cake

We think that this fun and fruity cake is great for weekend baking!
Ingredients
Serves: 8
  • 115g caster sugar
  • 4 eggs
  • 2tsp vanilla extract
  • 115g plain flour
  • Tiny pinch salt
  • For the frosting:
  • 200g Carnation Condensed Milk Light
  • Juice and zest 1 lemon
  • 300g tub light soft cheese
  • 150g punnet fresh raspberries (or frozen and defrosted)

You will also need...

23cm square cake tin, lined with baking parchment
  • Very easy

    A guide to our ratings

    • Ridiculously easy!
    • Very easy
    • Easy
  • Prep time
    20 mins

    Cook time
    18 mins

Each serving typically contains

  • Energy 1206kJ 286kcal 14%
  • Fat 6.1g 9%
  • Saturates 2.8g 14%
  • Sugars 33.6g 37%
  • Salt 0.71g 12%

of an adult's Reference Intake (RI)*
Energy per 100g: 982kJ/233kcal
*Reference Intake of an average adult (8400kJ/2000kcal).
Portions should be adjusted for children of different ages.

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Here's how easy it is...
  1. 1. Preheat the oven to 180°C (160°C for fan ovens), Gas Mark 4.
  2. 2. Whisk the sugar, eggs and the vanilla on a high speed with an electric hand mixer until very light and fluffy. Sift in the flour and salt and fold until combined (try to keep in as much air as possible!) Pour the mixture into the tin and bake for 15-18 minutes. Cool in the tin for 10 minutes and then lift the cake out, peel away the paper and cool completely
  3. 3. Pour the condensed milk into a bowl and add the lemon zest and juice (it should thicken). Beat in the soft cheese.
  4. 4. Place half the raspberries into a small bowl and mash with a fork until very juicy (you can add a drop of water to help this along).
  5. 5. Spread the creamy frosting on top of the cake and then drizzle with the raspberry sauce. Top with the rest of the raspberries and serve.

Discussion Board

  • Cookie
    June 25, 2013
    Will it roll up like a swiss roll?

    Carnation says:
    Hi Irene, what a great idea! We've not tried it but my advice would be spreading the mixture a bit thinner in a larger tray. Once cooked place on a damp, clean tea towel and roll up. Allow to cool and then unroll and spread the topping on as a filling. Reroll and sprinkle with raspberry sauce. Be careful, it will cook quicker if thinner. Let us know how it turns out!
  • Barbs
    February 26, 2013
    No butter in this sponge????

    Carnation says:
    Hi Barbara, yes that's right - this one is a fat-less sponge a bit like a swiss roll! This is one of our light cake recipes - meaning that it is atleast 30% less fat or calories than a standard cake recipe, so you can have your cake and eat it too!