To make this Basic Butter Cake into the 'rainbow', after all ingredients are mixed, simply divide into the required number of bowls and go for it with the food colouring. When all of the mixture is coloured, simply place heaped spoonfuls into the prepared pan...
*Taken from the Australian Women's Weekly 'Cake & Slices Cookbook'*
1 tsp vanilla essence
3/4 cup caster sugar
1 1/2 cups self-raising flour
1/2 cup milk
Preheat oven to 180C.
Cream butter, essence and sugar in small bowl with electric mixer until light and fluffy; beat in eggs one at a time, beat until combined. Stir in half the sifted flour and half the milk, then stir in remaining flour and milk. Pour mixture into prepared pan.
Bake for 40 minutes or until cooked through.
Leave in pan for 5 minutes before turning out onto wire to cool. Ice as desired. (I iced mine using a thick butter icing).
Keeping time: 2 days