225g caster sugar
½ tsp baking powder
1 tsp vanilla extract
225g self-raising flour
225g Unsalted Butter, softened, plus extra for greasing
red and yellow food colouring
FOR THE BUTTERCREAM:
½ tsp vanilla extract
150g icing sugar
50g Unsalted Butter, softened
1. Preheat the oven to a hundred and eighty°C, gasoline mark 4 and calmly grease a 20 x 30cm rectangular cake tin. Reduce a long sheet of greaseproof paper and fold in two huge pleats the peak of the tin. Carefully use to line the tin so you may have three equal-sized rectangles inside the tin.
2. Beat the butter, sugar and a pinch of salt collectively except light and fluffy. Beat in the eggs separately, including the vanilla with the final egg. Fold within the flour and baking powder, then divide the mixture into three bowls. Colour one-1/3 with a sprint of red meals colouring to make it red and another with a sprint of yellow; leave the 1/3 batter simple.
3. Spoon the mixtures into each and every third of the tin, with the plain layer in the centre. Unfold to level out. Situation within the oven and bake for 25-half-hour or unless a skewer inserted comes out clean. Leave the desserts to cool within the tin before trimming any rounded tops and edges of the lengthy aspects.
4. For the buttercream, beat together the butter, icing sugar and vanilla until gentle, faded and fluffy. Unfold half of over the yellow layer, sandwich with the red layer and unfold over the rest of the icing, earlier than topping with the ultimate undeniable layer.