Ingredients
125g unsalted butter, chopped, at room temperature
¾ cup caster sugar
1 teaspoon vanilla essence
2 eggs, at room temperature
1½ cups self-raising flour
½ cup milk
Liquid pink, blue and green food colourings, to tint
Edible coloured sugar, to decorate
ICING
1 cup icing sugar mixture
1 ½ - 2 tablesooons milk
Method
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Grease a 20cm round cake pan. Line base and side with baking paper.
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Beat butter, sugar and vanilla in small bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Fold in flour and milk in two batches until combined.
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Divide mixture evenly among three bowls. Using food colourings, tint one pink, one blue and the remaining green.
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Place alternate spoonfuls of mixtures into prepared pan. Using a flat-bladed knife, swirl through mixture twice to create a marbled effect.
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Cook in a moderately slow oven (160C) for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.
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To make icing, place icing sugar in a small bowl. Stir in enough milk to form a thick, spreadable consistency.
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Spoon over top of cake. Spread evenly so it drips down the side. Sprinkle with coloured sugar. Stand at room temperature until set before serving.
