• Pre-heat oven to a moderate temperature (160 degrees celsius, fan-forced).
• Grease a small round tin (18-20cm diameter) and dust with flour, tipping excess flour from tin.
• Cream butter and sugar in a stand mixer.
• Add vanilla essence and continue to beat until pale and creamy.
• Add milk slowly while beating on medium speed.
• Add sifted flour gradually while mixing on lowest speed.
• Beat egg whites to form stiff peaks and then gently fold into mixture.
• Pour mixture into prepared tin and bake for 50-60 minutes.
• Allow to cool.

Decorating

• Sit cake on a serving plate or stand.
• Whip cream to form stiff peaks. Divid the cream in half and add food colour drops to one half. Stir through a little to get a marbled effect.
• Use piping bags (or a freezer bag with the corner cut out) to pipe small and larger amounts of cream on the top of the cake and around the cake plate. (See video above)
• Place washed and air dried berries, flowers and mint around the top of the cake and around the cake plate. (See video above)