Cherry Blossom Celebration Cake

For the cake: heat the oven to 180°C (160° fan) 350°F gas 4. Grease 3 x 20cm|8" cake tins and line the bases with non-stick baking paper.

Combine the flour, baking powder and salt and set aside.

Whisk together the milk, egg whites, cherry syrup, almond and vanilla extracts and set aside.

Beat together the sugar and butter in a mixing bowl until light and fluffy.

Mix in the dry ingredients in three additions alternately with the wet ingredients, beginning and ending with the dry ingredients. Beat each addition until just incorporated.

Toss the chopped cherries with the remaining two tablespoons of flour. Gently fold into the mixture.

Divide the mixture between the cake tins and bake for 30-35 minutes until well risen and springy to the touch. Cool in the tins for 20 minutes, then place on a wire rack to cool completely.

For the filling: beat the butter until soft. Gradually sift in the icing sugar and beat until well combined. Add the milk, cherry syrup, vanilla and salt. Beat well for about 5 minutes until smooth. Stir in the chopped cherries.

Invert one cake and spread with half of the cherry filling.

Place a second cake layer on top of the filling and top with the remaining filling. Place the third cake layer on top. Brush the top and sides of the cake with the jam.

For the icing: roll out the sugarpaste on a surface dusted with icing sugar into a round large enough to cover the cake completely. Cover the cake with the sugarpaste, smoothing it out to remove any air bubbles.