The Princesses are back in the kitchen and ready to COOK! So raise a glass, say Lechayim, and get ready. Georgie Tarn and Tracey Fine, authors of the delightful Jewish Princess Cookbook, bring their culinary wisdom and irrepressible good spirits to a new enterprise. This time, they’re cooking up memorable feasts for family and friends?and readers are invited to indulge in wonderful recipes for Purim, Passover, Rosh Hashanah, Chanukkah, and many other special holidays where food is central to the festivities. And there’s more: Tarn and Fine share great ideas for a Bris Brunch, Bar and Bat Mitvahs, weddings, and cozy, casual dinners that combine traditional Jewish dishes with nouveau recipes destined to b...© 2013 Georgie Tarn / Sterling · Reproduced with permission.
Preheat the oven to 170'C/335'F/gas mark 3. Grease and flour two 26cm sandwich tins.
Using a mixer, beat the caster sugar and eggs together until light and frothy. Slowly add the butter, then the milk and vanilla essence.
Add the self-raising flour and baking powder and beat well.
Divide the mixture into the two tins and bake for approximately 20 minutes. Turn out and leave to cool on a wire rack.
When cold, spread one half with the raspberry jam.
To make the icing, beat the butter, sugar, milk and vanilla essence together until smooth. Spread one-quarter of the icing on the other half of the sponge, then sandwich the two halves together.
Add the food colouring to the remainder of the icing and beat until you get a Princess Perfect Pink. Ice the rest of the cake top and sides, and serve.