Mandarin Swirl Cake

The juicy deliciousness of Mandarin oranges paired with the classic Vanilla Sponge Cake. This Mother's day, celebrate with Betty Crocker with a modern twist to a classic dessert.

Difficulty Level

Mandarin Swirl Cake Recipe

The juicy deliciousness of Mandarin oranges paired with classic Vanilla Sponge Cake. This Mother's day, celebrate with Betty Crocker with a modern twist to a classic dessert.

  • 50 mins Total Time
  • 12 Servings

Ingredients

  • 540g Betty Crocker™ Vanilla Cake Mix
  • 3 extra large eggs
  • 2/3 cup mandarin juice
  • 1/2 cup plain Greek yoghurt
  • 50g butter, melted
  • 1 cup caster sugar
  • 1/2 cup water
  • 1/3 cup mandarin juice , extra
  • 2 teaspoons finely grated mandarin rind
  • 250g tub mascarpone
  • Betty Crocker Vanilla Frosting

Instructions Hide Images

Preheat oven to 160°C (140°C fan forced). Grease and line a 20cm deep round cake pan. Line the base with baking paper.

Combine cake mix, eggs, mandarin juice ,yogurt and butter. Beat on a medium speed for 2 minutes.

Bake for 50 minutes or until skewer inserted in centre comes out clean. Cool for 10 minutes in pan, and then gently remove from pan onto a wire rack.

Combine caster sugar and water in a small saucepan stir over a low heat until sugar dissolves. Bring to the boil and cook until 8 -10 minutes or until slightly thickened Stir in extra mandarin juice and rind.

Slice cake in half and drizzle 1/3 cup of warm syrup on cut faces of  cake. Put syrup into the fridge and allow it to cool.

Sandwich cake together with mascarpone cream. Apply a luscious layer of vanilla frosting on top then drizzle cold mandarin syrup. Drop violets on top as a garnish.

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