Bled Cake

Method

Cream together butter and caster sugar until light and fluffy, then beat in eggs one at a time with vanilla extract. Sift flour, baking powder and salt together, then fold into the creamed mixture alternately with milk. Divide the batter between two greased and floured 20cm round cake tins and bake at 180°C for 25-30 minutes until a skewer comes out clean. Allow cakes to cool completely on a wire rack. Make the filling by creaming butter with icing sugar until smooth. Place one cake layer on a serving plate, spread with apricot jam, then add a layer of buttercream and whipped cream. Top with the second cake layer and frost the top and sides with remaining buttercream, finishing with a decorative covering of whipped cream.