Heat the oven to 150°C.

Grease and line a 5 * 5-inch square tin with parchment paper.

Sift the flour with the baking powder.

In a mixing bowl cream the sugar and the butter till light and fluffy.

Beat in the eggs if the mixtures curdles add a spoonful of the maida and mix well.

Add ½ of the maida fold gently.

Add ½ the sour cream fold.

Repeat with the remaining maida and sour cream.

Bake in the centre of the oven till the toothpick inserted comes out clean.

Cool on a wire rack for 10 minutes then unmould and cool completely on the wire rack.

While the cake is cooling, mix the cake batter again this time in the egg mixture add the pink colour and bake again. Cool completely.

In the last batch bake with yellow colour. Cool completely.

Wrap in cling film and transfer to the fridge. I left it overnight.

In a mixing bowl beat the butter.

Add the icing sugar with a spoon after all the sugar is added beat the mixture until it is very pale.

Add the vanilla extract if the mixture is stiff add milk in small teaspoons so that we achieve a firm but spreadable consistency.

Since our cake is square split the pink cake horizontally.

Add some sugar syrup then cover with buttercream.

Split white cake and place carefully on the iced pink cake.

Sprinkle with sugar syrup spread some of the butter cream.

Now split the yellow cake and place on the butter cream.

Press well. And slice up.

Serve.