- Servings : 8
- Prep Time : 20m
- Cook Time : 30m
- Ready In : 50m
- FOR THE CAKE
- 225g butter, softened
- 225g caster sugar
- 4 eggs
- 1 teaspoon vanilla essence
- 225g Gloria Self-Raising Flour
- 1⁄2 teaspoon Gloria Baking Powder
- Red and yellow food colouring
- FOR THE BUTTERCREAM
- 50g butter, softened
- 150g icing sugar
- 1⁄2 teaspoon vanilla essence
Preheat the oven to 180°C and lightly grease a 20x30cm rectangular cake tin. Cut a long sheet of greaseproof paper and fold in two large pleats the height of the tin. Carefully line the tin so you have three equal-sized rectangles inside the tin.
Cream the butter, sugar and a pinch of Red Seal Fine Salt together until light and fluffy. Beat in the eggs one at a time, adding the vanilla essence with the final egg. Fold in the Gloria Self-Raising Flour and Gloria Baking Powder, then divide the mixture into three bowls. Colour one-third with a dash of red food colouring to make it pink and another with a dash of yellow, leave the third batter plain.
Spoon the mixtures into each third of the tin, with the plain layer in the centre. Spread to level out. Place in the oven and bake for 25-30 minutes or until a skewer inserted comes out clean. Leave the cakes to cool in the tin before trimming any rounded tops and edges of the long sides.
For the buttercream, beat together the butter, icing sugar and vanilla essence until light, pale and fluffy. Spread half over the yellow layer, sandwich with the pink layer and spread over the rest of the icing, before topping with the final plain layer.