Instructions

1.  Preheat the oven to 190C, 375F, Gas mark 5. Cut out a piece of greaseproof paper 5cm/2 inches wider than the Swiss roll tin. Make a 2.5cm/1 inch pleat down the centre of the paper and place in the centre of the tin so that it divides it in half lengthways. Brush the paper lightly with oil.

2. In a large bowl, cream together the butter and sugar until pale and fluffy. Beat in the eggs one at a time, then add the flour and gradually fold into creamed mixture with a metal spoon adding the milk and mix to soft consistency.

3. Spread half the mixture into one side of the prepared tin. Add a few drops of food colouring to the remaining mixture and beat well so that colouring is evenly distributed. Spread the coloured mixture into other half of the tin. Bake in the centre of the oven for about 40 minutes, or until well risen and firm to the touch. Turn out of tin and leave to cool on wire rack.

4. Once cooled, trim edges and cut each cake in half lengthways. Warm the jam in a small pan. Spread one strip of plain cake with jam and place one pink strip on top. Repeat process with the pink strip as the base. Stick two halves of cake together with jam. This should create a chequered effect.

5. Sprinkle caster sugar over a working surface and roll out the almond paste to a rectangle large enough to cover cake. Spread the remaining jam over the outside of the cake, then wrap in the almond paste, sealing the join well. Crimp the edges and lightly score top with diamond pattern using a sharp knife. Serve cut into slices.

End of instructions