Neapolitan Cake

Vanilla Cake:

115g butter, softened

1 cup caster sugar

1 tsp vanilla essence

3 eggs

1 1/2 cups self-raising flour, sifted

1/2 cup milk

1/4 tsp pink food gel

Method:

1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 20cmx9cm (high) spring form cake pan.

2. Using an electric mixer, beat the butter and sugar until pale and creamy. Add the vanilla and beat for 1 minute. Add eggs, one at a time, beating well between each addition (the mixture will look curdled at this stage). Add the flour and milk, in alternate batches. Add the food gel. Continue mixing for another 2 minutes until combined.

3. Pour batter into prepared pan. Bake for 1 hour or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely. Halve the cake horizontally using a sharp knife.

Chocolate Cake:

1 cup hot water

2/3 cup cocoa powder

170g butter, softened

2 eggs

1 tsp vanilla essence

1 1/2 cups caster sugar

2 cups plain flour

1 1/4 tsp bicarbonate soda

1 tsp salt

1/4 tsp baking powder

Method:

1. Preheat oven to 180 degrees Celsius. Grease and line the base and sides of a 20cmx9cm (high) spring form cake pan.
2. In a large bowl, sift flour, baking soda, baking powder and salt. Set aside.
3. Mix hot water and cocoa powder in a heatproof bowl until dissolved. Set aside for 5 minutes to cool.
4. Using an electric mixer, beat butter for 30 seconds and then gradually add sugar. Beat for 2 minutes.
5. Add eggs one at a time and then beat in the vanilla until fluffy. Gradually add the flour mixture and cocoa mixture in three parts until just blended.
6. Pour the mixture into the prepared pan and bake for 1 hour or until a skewer inserted comes out clean. Cool cake for 20 minutes. Turn cake onto a wire rack, top-side up. Cool completely. Halve the cake horizontally using a sharp knife.

Buttercream frosting:

200g butter, softened

1kg icing sugar

1 tbs vanilla essence

1/3 cup milk

1/4 tsp pink food coloring

1 tsp strawberry essence

Method:

1. Using an electric mixer, beat butter in a bowl until pale and fluffy (about 5 minutes).

2. Gradually add icing sugar mixture, milk, strawberry essence and food coloring, beating constantly until combined.

To assemble the cake: Place 1 cake base, cut-side up, on a serving plate. Spread with buttercream mixture. Continue layering with 3 layers of the cake and the remaining buttercream mixture, finishing with the cream mixture. Use the remaining icing to completely cover the cake. Decorate with your favorite fruit.

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