Ingredients
- 1 1/2 cups plain flour
- 3/4 cup cornflour
- 1 1/2 tsp baking powder
- Pinch salt
- 6 egg whites
- 190g butter
- 1 1/4 cups white sugar
- 1 tsp vanilla
- 3/4 cup milk
- Rose-pink food colouring
- Pink icing
- 1 1/2 cups icing sugar
- 10g butter
- 2 tbsp boiling water
- 1 to 2 drops rose-pink colouring
Method
Preheat oven to 150C. Grease and flour 20-centimetre-round cake tin.
Sift flour, cornflour, baking powder and salt three times. Beat egg whites until stiff peaks form. Cream butter and sugar with vanilla until pale and fluffy. Add half the milk, as it helps to dissolve the sugar.
Add flours and fold to combine. Fold in egg whites and remaining milk until smooth. Don't worry if mixture curdles.
Take a quarter of the mixture and add two or three drops of rose-pink colouring. Place spoonfuls of white cake batter over base of cake tin. Place spoonfuls of pink batter in a circular pattern and cover with another layer of white batter.
Fill the centre with pink batter, then cover with remaining white batter. Smooth top and bake 65 to 70 minutes. Cake is cooked when it springs back to the touch and lifts away from pan when lightly shaken. Allow to cool on flat tea towel spread on newspaper. Ice when it is completely cold.
Icing: Combine all ingredients until smooth. Ice top of cake only.
