There is something magical about a cake that reveals a multi-coloured interior when cut. Perfect for a children’s birthday party, where you can choose the colours to suit.
¾ cup caster sugar
1 cup Edmonds standard flour
1 tsp Edmonds baking powder
2 Tbsp boiling water
1 Tbsp cocoa
2–3 drops red food colouring
icing sugar (optional)
1. Preheat the oven to 180˚C. Grease a 20cm round cake tin and line the base with baking paper.
2. Beat the eggs until frothy then gradually beat in the sugar until the mixture is very thick and pale.
3. Sift the flour and baking powder together and fold gently into the egg mixture, followed by the butter melted with the boiling water.
4. Divide the mixture into thirds. Stir the cocoa into one third, and add enough red food colouring to make a pink mixture with another third. Leave the last third plain.
5. Spoon the three mixtures in diagonal stripes into the tin and use a knife to swirl together all the mixtures.
6. Bake for 20–25 minutes or until the cake springs back when lightly touched. Leave in the tin for 10 minutes before turning out onto a wire rack to cool.
7. When cold, ice with Buttercream Icing or dust with icing sugar.