Layer Cake

Step 2: In a large, grease-free bowl, whisk the egg whites until stiff (for best results use a stand mixer with whisk attachment). Add the Cream of Tartar, half of the sugar and the Madagascan Vanilla Extract. Whisk until thick and glossy.

Step 3: Sift in the flour and remaining sugar into the mixture in 4 batches, folding in gently after each addition, until well combined.

Step 4: Divide the mixture equally between 5 bowls. Add a Gel Food Colour to each bowl to achieve desired colour level. Carefully fold in the Gel Food Colour and spoon the mixture into the tins.

Step 4: Green: 20g (10ml, 2 tsp or 1 tube)

Step 4: Blue: 15g (15ml, 1tbsp or 1 ½ tubes)

Step 4: Yellow: 5g (5ml, 1 tsp or ½ tube)

Step 4: Red: 3.5g (3.5ml, 1 ½ tsp)

Step 4: Red to make pink: 20 drops (1g)

Step 5: Smooth the tops and bake on the middle shelf in the oven for 14 minutes until just firm to the touch and very lightly browned. Carefully turn on to a wire rack to cool completely.

Step 6: To serve, place the butter in a mixing bowl and gradually sieve in the icing sugar. Stir in the Vanilla Extract and mix in the soft cheese. Mix well to make a smooth, creamy, spreadable filling. Spread 4 layers of sponge with sufficient filling to just cover and sandwich together. Dust with icing sugar just before serving.