Angel layer cake slices

Instructions

1. Preheat the oven to 190°C (fan 170°C or gas mark 5) and grease and line a 20 x 30cm Swiss roll tin.
2. Start by putting the butter and sugar in a bowl and whisking till the mixture is light and creamy. Add the eggs in, one by one, till each one is incorporated well. Add the flour and mix for 2 minutes till you have a smooth batter.
3. Add half the batter into the base of the cake tin and level off into a thin layer. Give the tin a few sharp taps to really level off the surface and remove any air bubbles.
4. To the rest of the batter, add the vanilla and almond extracts and a few drops of the pink food colouring and mix till it’s an even pink colour. Spoon into a piping bag.
5. Pipe evenly over the white cake layer and spread gently to level off the top, making sure not to ripple or mix with the batter underneath. Tap the tin a few times on the work surface to release any air bubbles.
6. Bake for 30 minutes. Take out and leave to cool in the tin for 15 minutes before transferring onto a cooling rack to cool completely.
7. Put the fondant icing sugar in a jug with the water and keep mixing till you have a thick mixture that drips slowly and coats the back of a spoon.
8. Pop a drop of yellow food colouring onto one side and pink on the other, leaving the middle bit white.
9. Using a skewer, mix in each of the colours, keeping them as separate as possible.
10. Set something underneath the cooling rack to catch the excess icing. Pour the mixture onto the cake and see what happens – you should see the colours blend and swirl to make a mesmerising, coloured pattern. Once the icing has stopped running, pop onto a serving dish and slice up your simple angel cake.