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.