Ombre Cake

Makes: 18 cm (7 in) round cake SERVEs: 8–10

Preparation time: 45 minutes

Cooking time: 15–20 minutes each

Cooling time: 30 minutes

325 g (11½ oz) self-raising flour

325 g (11½ oz) unsalted butter, softened

325 g (11½ oz) caster (superfine) sugar

2 teaspoons natural vanilla extract

5 large eggs, lightly beaten

5 liquid food colours of your choice

Preheat the oven to 170°C (325°F) and line five 18 cm (7 in) round springform cake tins with non-stick baking paper. Sift the flour into a bowl and set aside.

Using a standmixer, cream the butter, sugar and vanilla for 5 minutes, or until light and fluffy. Add the beaten eggs, a little at a time, still beating to prevent the mixture curdling. If it does separate, just add a teaspoonful of flour and continue beating, occasionally scraping down the side of the bowl with a spatula.

Fold in the sifted flour with a spatula, and divide the mixture into five small bowls. Using a clean spatula for each, stir in a different food colour to each of the bowls. Add the colour a little at a time until you reach the desired shade and make sure that the colour is thoroughly mixed into the cake mixture.

Pour the cake mixture into the prepared tins and bake for 15–20 minutes, or until the cakes are springy to the touch and a skewer inserted into the middle comes out clean.

Remove the cakes from the oven and leave to cool in the tins for 10 minutes. Then turn them out onto wire racks, peel off the lining papers and leave to cool completely.

You can store the cakes wrapped in plastic wrap for 3 days or in the freezer for up to a month. Defrost overnight.