Pink Ombre Cake with Mock Swiss Buttercream Frosting

INGREDIENTS

340 g

sugar (granulated or caster sugar )

255 g

( 2 1/4 cups) plain flour

4 tsp

baking powder

1/2 tsp

salt

170 g

unsalted butter (cold and cubed)

240 milliliters

whole milk (ideally room temperature)

180 milliliters

pasteurised liquid egg whites (or from 6 eggs)

2 tsp

almond extract

1 tsp

vanilla extract

pink paste food colouring

180 milliliters

pasteurised liquid egg whites (or from 6 eggs)

500 g

icing sugar

500 g

unsalted butter (room temperature)

1 tbsp

vanilla extract

1/4 tsp

salt