This Rainbow Layer Cake has Vertical Stripes: Learn How | Women's Weekly Food

Ingredients

• Equipment
• 23cm x 29cm swiss roll pan
• balloon whisk
• 35cm round wooden cake board
• serrated knife
• offset metal spatula
• Rose pink vertical stripe cake (you're making six of these)
• 3 eggs
• 1/3 cup (75g) caster (superfine) sugar
• 3/4 cup (110g) plain (all-purpose) flour
• 1/2 teaspoon baking powder
• 30 gram butter, melted
• 2/3 cup (150g) caster (superfine) sugar, extra, for sprinkling
• rose pink food colouring
• Butter cream
• 750 gram unsalted butter, softened
• 1.5 kilogram icing sugar
• 1 cup (250ml) milk
• 3 teaspoon almond essence
• Swiss meringue butter cream
• 6 egg whites
• 1 1/2 cup (330g) caster sugar
• 500 gram unsalted butter, softened, cut into cubes
• 1 teaspoon vanilla extract