Step 1: Preheat the oven to 180°C (160°C fan oven, 350°F, gas mark 4.)
Step 2: Lightly grease 3 x 18cm (7 inch) square cake tins. Mix the milk and Vanilla Extract together in one bowl. In a separate bowl sift the flour and Baking Powder together.
Step 3: Put the butter and sugar in a large bowl and using an electric whisk, beat until pale, creamy and well blended.
Step 4: In alternate batches, gradually mix in the vanilla and milk mixture and the flour mixture, until well blended.
Step 5: Make up the Egg White Powder according to the instructions on pack and whisk until softly foaming but not too stiff. Then gently fold into the cake mixture.
Step 6: Divide the mixture equally between 3 bowls and colour each with a different Gel Food Colour to achieve a pretty pastel shade (you will need approx. 20 drops Pink, 30 drops Orange and 45 drops Blue). Spoon each coloured mixture into a prepared tin, smooth the top and bake in the oven for about 20 minutes until lightly golden and just firm to the touch. Cool for 5 minutes then turn on to wire racks to cool completely.
Step 7: To decorate, put the butter in a bowl and gradually sieve and mix the icing sugar into the butter until smooth, soft and creamy. Mix in the Rose Flavour.
Step 8: To assemble the cakes, cut out 9 rounds from the centre of each baked sponge using a 5cm (2 inch) plain round pastry cutter. - Keep the edges and trimmings for cake pops or truffles.
Step 9: Spread each cake with a little butter icing and layer up the different colours on top of each other. Decorate with Mini Wafer Flowers. Your cakes are now ready to serve and enjoy!
For a very floral flavoured sponge, replace the Vanilla Extract in the cake batter with Rose Flavour too.
|Per Serving||Per 100 g / ml|
|Fat||18.48 g||18.66 g|
|Carbohydrate||54.00 g||54.55 g|
|Protein||4.30 g||4.35 g|
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