https://www.cutoutandkeep.net/projects/princess-birthday-cake • Posted by Jewish Princess
From the book, The Jewish Princess Guide to Fabulosity by Tracey Fine & Georgie Tarn, published by Quadrille. Check out the The Jewish Princess and follow them on Twitter.
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.