Preheat oven to 180 C. Prepare 2 8" pans with parchment paper and set aside. Sift together flour,salt and baking powder, set aside.(ALL THE INGREDIENTS SHOULD BE AT ROOM TEMPERATURE.)

Separate the egg whites from the yolks.Whisk the egg white at a high speed of a mixer until foamy, then gradually add sugarand continue to beat until a peak stage. Add the yolk, one at a time, to the white and beat until the mixture have reached a ribbon stage.

In a saucepan, heat milk and butter on low heat just until butter is melted.Blend in the flour in three batches into the egg mixture using minimum speed.Add the vanilla and mix.

Then slowly and gently pour the warm mixture of milk and melted butter into the batter. Now using spatula to gently fold everything until incorporated. Pour mixture into prepared pan.

Bake for 25 to 30 minutes or until a toothpick inserted at the center comes out clean. Remove from oven and let stand in pans for 10 minutes. Then turn out onto wire cooling racks and cool completely.

Butter-cream Frosting Beat the butter in a large bowl with electric mixer until soft. Gradually add icing sugar and vanilla essence and one tablespoon of the milk and beat the mixture until creamy and smooth.

Beat in the milk, if necessary, to loosen the mixture.Stir in the food coloring until well combined.Slice the cake into 2 layers. Spread the cream over the bottom layer,then place the top layer over and cover the cake with most of the remaining cream.

Use the rest of cream to decorate the top around the cake.Chill for a few hour before slicing and serve.