Rainbow Butter Cake

Ingredients:

5 oz butter, softened
5 oz caster sugar
5 oz self-raising flour, sifted
5 eggs, separated
1 tbsp milk
2 tbsp cocoa powder
red food colouring
1 tsp vanilla extract


Method:

• Lightly grease a 19cm cake tin. Line the base with baking paper.
• Preheat oven to 160 degrees C for about 15 minutes.
• With an electric mixer, cream butter and sugar in a mixing bowl until light and fluffy (mixture should looked pale).
• Beat in egg yolks, one at a time and make sure that each egg is completely incorporated. Scrape down the sides of the bowl before adding the next one. Add vanilla extract and beat until combined.
• Fold in flour alternately with the milk, beginning and ending with the flour. Stir until just combined and the batter is smooth.
• Beat egg whites in a clean, dry bowl until stiff peaks form.
• With a rubber spatula, gently fold about a third of the beaten egg whites into the batter to lighten it; then fold in the remaining whites until just combined. Do not over mix.
• Divide the batter into 3 portions. Add a few drops of red food colouring to one portion and stir until well combined. Add cocoa powder into another portion and stir to combined.
• Place alternate spoonfuls of the 3 mixtures into the prepared tin.
• Bake for about 45 minutes or until a wooden skewer comes out clean when inserted into the centre of the cake.
• Leave the cake in the pan for 10 minutes before turning onto a wire rack to cool.