Preheat oven to 180°C

Brush an 18 x 28cm slab pan with melted butter to lightly grease.

Line the base and two long sides with baking paper, allowing the sides to overhang.

Use an electric beater to beat the butter, caster sugar and vanilla on medium speed for 10-12 minutes or until pale and creamy.

Add eggs, one at a time, beating well after each addition.

Add half the flour and half the milk, and use a wooden spoon to mix until well combined.

Add the remaining flour and milk.

Mix until well combined.

Divide the mixture between two bowls.

Stir the extra milk into one bowl.

Add a few drops of food colouring to the remaining bowl.

Spoon the white and pink cake mixtures alternately into the prepared pan.

Use a skewer to swirl.

Bake for 25 minutes or until a skewer inserted into the centre comes out clean.

Set aside for 10 minutes to cool slightly before turning onto a wire rack to cool completely.

Whisk the egg white in a bowl until frothy.

Then stir in the icing sugar.

Gradually add lemon juice, stirring until spreadable.

Spoon about one-quarter of the icing into a piping bag fitted with a 5mm plain nozzle.

Add a few drops of pink food colouring to the remaining icing.

Spread pink icing over the cake.

Pipe lines of white icing crossways.

Draw a skewer lengthways through the lines to create a feathered effect.

Cut into pieces to serve.

Serves 12

Preparation 20 minutes plus cooling and 30 minutes setting time

Cooking 25 minutes

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