Preheat the oven to 350°F/ 180°C. Prepare 3 x 6 inch cake pans (or 3 x 8 inch cake pans) with parchment paper.

In your mixer bowl, cream butter and the first portion of sugar (230g /8.1oz) until light and fluffy for about 5 minutes.

Add the separated yolks, one at a time, while mixing.

Add the raspberry preserves and vanilla (and pink colouring if using) and mix through the batter.

Sift the AP flour, baking powder, salt together and set aside.

Add the flour in 3 batches, alternating with the milk (flour-milk-flour-milk-flour) while mixing on low.

In a clean, dry bowl whisk the egg whites until they are frothy. Add the sugar and cream of tartar and whisk until it forms stiff peaks and is glossy.

Add one quarter of the meringue into the cake batter and mix well.

Gently fold in the rest of the egg whites.

Evenly distribute the batter between the 3 cake pans and bake in the pre-heated oven for 20-30 minutes, or until a toothpick or cake tester inserted into the cake comes out clean. Remove from the oven, and let it cool for about 10 minutes and turn out on to a wire rack and let it cool completely.

When cooled, you can trim the top of the cake and frost the cake. You can store the cakes in the fridge for a few days, double wrapped in plastic wrap and foil, or for months in the freezer.

In a clean (heat proof) mixing bowl mix the egg white and sugar.

Over a double boiler (that is over a saucepan of simmeringwater – do not let the mixer bowl touch the simmering water), whisk the egg whites and sugar constantly (does not need to be vigorous whisking) until it reaches 155-160°F/ 68°-71°C.

Transfer the bowl back to the mixer and with the whisk attachment on medium-high, whisk the egg whites until stiff peaks form and the meringue looks thick and glossy.

You must keep whisking until the egg mixture cools down to room temperature (or at least until the bowl is no longer warm to the touch). The time it takes for this to occur depends on the bowl you’re using and the ambient temperature – It took me about 15 minutes.

Switch to the paddle beater and while the speed is on low- start adding the butter, a cube at a time, incorporating each cube before adding the next. Add the salt with the butter as well.

The icing may curdle while you’re beating in the butter. Just keep adding the butter and mixing the buttercream. It will come together to form a silky soft buttercream.

Add 1 tsp of vanilla and 4 tbsp rose water and mix until well incorporated.

You can add colouring if you like – but add only gel based or powdered colouring as water based colouring will not mix.

You can store this buttercream in an air tight container and keep it in the fridge. You will need to let it return to room temperature and then re-whip the frosting before using.