Sri Lankan Ribbon Cake

Directions

1. Preheat the oven to 160°C and line two 8" baking pans and leave aside.

2. In a large bowl beat the butter until it turns pale.

3. Add the sugar and beat until the sugar is completely dissolved and the mixture is light and fluffy.
4. Add the eggs one at a time, beating after each addition. add the vanilla and almond extract and mix.
5. In a separate bowl,sift the flour and baking powder. Fold the flour into the batter in 2 additions. It is important not to overmix at this stage or you'll deflate the batter.
6. Add the buttermilk and mix until incorporated.
7. Divide the batter into two portions and use the food colouring to colour one portion pink and the other green.
8. Pour into the prepared baking pans and spread it evenly. Tap the pans on your worktop a few times to get rid of any air pockets.
9. Bake for 25-30 mins until a toothpick inserted into the centre comes out clean. If you don't like to pierce your cake then lightly press your index finger on the centre of the cake-it should spring back when you touch. If it leaves an indent then your cake needs longer.
10. Leave the cake for 10 mins in the baking pan then transfer onto a wire rack to cool completely.
11. For the Butter Cream icing, beat the softened butter with a pinch of salt, until light in colour.
12. Add the Icing sugar and beat well. Add the Vanilla and almond extract along with the milk and mix to incorporate.
13. To assemble the cake, place one cake on your serving platter. add some of the icing on top and spread evenly.

14. Place the second cake on top, with the flat side of the cake facing up. Apply a thin layer of icing all over the cake-this is the crumb coat. Allow it to set in the fridge for half an hour.

15. Cover the cake with rest of the icing, smoothing it out best you can.
16. Decorate as per your wish.
17. Enjoy!