Raspberry Ombre Cake

Preheat oven to 180ºC. Line 4 15cm round cake tins with baking paper

Beat sugar and eggs until light and airy

Add the lemon juice to the milk, it will curdle.

Sift dry ingredients together at least three times.

Turn the mixture to the lowest setting.

Add the oil to the eggs while mixing continuously. Mix until well combined.

Pour in the milk and continue mixing on the lowest setting.

Spoon in the dry ingredients with a large spoon until completely combined.

To make the ombre colours, I took 300g of cake batter and added ROLKEM red velvet gel colour to turn it deep pink.

Spoon 250g of this mixture into one cake tin. Add another 250g to the left over pink and gently combine to get a shade lighter.

Pour 250g of the batter into a second tin and add 250g of plain batter to the left over pink batter, repeating until you have four tins with four different colours.

Bake for 30 to 35 Minutes.

Gently remove the cakes from the tins and allow to cool.

Trim off the crusts and stack and fill with the Raspberry buttercream.

Serve with a little more Roasted Raspberries.

This cake freezes wonderfully. It stays moist and has great flavour.

With a paddle attachment, beat the butter until soft.

Add the icing sugar and the raspberry and beat until smooth.

If you make this a head of time, cover with plastic wrap and store in the fridge. Bring up to room temperature before using.