- STEP 1
Turn the oven on to 160OC fan oven, grease 4 tins with butter and line with greaseproof paper.
- STEP 2
Put the sugar and butter into an electric mixer with the paddle and beat until light and fluffy. Add vanilla and beaten eggs a little at a time, with a spoon full of flour with each egg, beating in-between each addition.
- STEP 3
Fold the flour into the mixture, along with 1 tsp of baking powder.
- STEP 4
Divide the mixture between 4 bowls. Zest and juice the orange and lemon, both into separate cake mixtures. Blend the raspberries up in a food processor, sift the seeds out and put the blend into another cake mixture. Do the same with the blueberries, although the sifting is un-needed.
- STEP 5
Add the relevant food colouring and pour into prepared tins. Bake for 25-30 minutes, until the top of the cake is slightly brown, leave to cool on a wire rack.
- STEP 6
Beat icing sugar, butter, milk and vanilla extract in an electric mixer until fluffy and light.
- STEP 7
Tip the cakes out of the tins onto an icing tray, using a spatula spread the butter cream on top of each cake and sandwich them together. Finish by icing the top of the cake and spreading evenly. The cake will be best up to 3 days after baking it, but will last up to a week.