A recipe from Merle Parrish, CWA Cudal Branch
- 190g butter
- 1 ¼ cups white sugar
- Vanilla paste, to taste
- ¾ cup corn flour
- 1 ½ cups plain flour
- 1 ½ teaspoons baking powder
- Pinch salt
- ¾ cup milk
- 6 egg whites, beaten to stiff peaks
- Rose pink food coloring liquid
- 1 ½ cups icing sugar
- 10g butter
- 2 T boiling water
- 2-3 drops rose pink food coloring
Preheat oven to 150°C. Grease and flour a round 8” cake tin. Sift flour, cornflour, baking powder and salt three times.
Cream butter and sugar until pale and fluffy. Add half the milk as it helps to dissolve the sugar. Add flours and fold to combine.
Fold in beaten egg whites and remaining milk until smooth.
Take ¼ of the mixture and colour with 2-3 droplets of rose pink colour. Place spoonfuls of white cake batter over the base of prepared cake tin. Spoon over pink cake batter in a circular pattern, cover with ½ the remaining white batter.
Fill the centre with remaining pink batter and cover with remaining white batter. Bake for 60-70 minutes. Remove from oven, cake is cooked when it springs back to the touch and will lift away from the pan when lightly shaken. Allow to cool on a flat tea towel lined with baking paper.
For icing, combine ingredients until smooth. When cake is cooled, decorate with pink icing and serve cut into wedges.