360g caster sugar
6 large eggs
2t vanilla essence
360g cake flour
4ml baking powder
food colouring of your choice
152g raspberry jam (or of your choice, such as blueberry or apricot)
375g butter (or for a white icing, use 250g butter and 125g white palm oil shortening)
2 cups icing sugar
Lightly grease five 23cm sandwich cake tins, and line with baking paper. Preheat the oven to 190°C. Cream the butter with the sugar until pale and fluffy. Lightly beat the eggs and vanilla essence, and gradually add to the butter mixture, whisking until incorporated. Sift the flour, baking powder and salt together and fold into the butter mixture, alternating with the milk. (You may need a little less or a little more milk than indicated.) Divide the mixture evenly between four or five bowls. Gradually add a little food colouring to each bowl, starting with the darkest colour, and gradually adding less to each of the batters, folding it in as you go.
Pour the mixtures into the tins and bake for about 26 minutes or until springy to the touch. Turn out onto a wire cooling rack and cool completely before icing.
To assemble the cake, trim the tops so that all the cakes are flat. Place the darkest layer on the bottom and spread a dessert spoonful of jam over the top of the layer. Sandwich the second darkest layer of sponge on top, and repeat the process with all the layers.
For the butter icing, cream the butter with the icing sugar, or butter, shortening and icing sugar, until light and fluffy. Ice the cake with a thin layer of icing for a crumb coat. Refrigerate until it has set, then remove and ice the cake with the remaining icing. Decorate as desired and serve.
This recipe was originally featured in our 2014 Food Supplement