- Step 1
Preheat oven to 180C/160C fan-forced. Grease 3 x 6cm-deep, 20cm round cake pans. Line base and sides with baking paper.
- Step 2
Using an electric mixer, beat egg whites, cream of tartar and salt until soft peaks form. Gradually beat in caster sugar, 1 tablespoon at a time, beating well after each addition. Add vanilla. Beat until combined. Fold in flour, then sprinkles. Divide mixture evenly between prepared pans. Level tops with a spatula.
- Step 3
Bake for 35 to 40 minutes, swapping position of pans halfway through cooking, or until cakes are golden and firm to touch. Cool completely in pans.
- Step 4
Meanwhile, make Vanilla buttercream Using electric mixer, beat butter until light and fluffy. Gradually beat in icing sugar until combined. Add vanilla. Beat until just combined. Tint icing pale pink with food colouring.
- Step 5
Carefully remove cakes from pans. Place 1 cake on serving plate. Spread top with 1/4 of the buttercream. Place another cake on top. Spread 1/3 of the remaining buttercream over top. Finish with remaining cake. Spread buttercream over top and sides of cake. Serve cake decorated with extra sprinkles.