Step 1: Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line the bottom and sides of five, loose bottomed 20cm (8inch) diameter Victoria sandwich tins with baking parchment.
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.
1 serving = 133g
Treat the mixture like a meringue mix being as gentle as possible. Make two cakes up at a time and bake together on the middle shelf of the oven.
|Per Serving||Per 100 g / ml|
|Fat||18.93 g||9.19 g|
|Carbohydrate||100.22 g||48.65 g|
|Protein||10.74 g||5.21 g|
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