Ingredients

• ¼ Kg. Plain Flour
• 1/4 Kg. Butter, softened at room temperature
• 1/4 Kg. Sugar
• 4 Eggs, room temperature
• 1 tsp. Baking powder
• Few drops of raspberry and vanilla essence
• Few drops pink color (or red color)
• 1 tbsp. Cocoa powder (2 tbsp. milk to mix)

1. Cream together sugar and butter till light and fluffy.
2. Add eggs one at a time and beat well.
3. Sieve flour with baking powder and fold into the creamed mixture.
4. Divide the batter into 3 equal portions.
5. Add raspberry essence and pink color to one portion.
6. Cocoa mixture to the second
7. Vanilla essence to the third.
8. Grease a cake tin and dust with four.
9. Drop spoonfuls of all three batters in the cake tin in any desired order.
10. Bake in a moderately hot oven till done.