425g butter, softened

1 1/2cups (310g) caster sugar

1 1/2tsp vanilla bean paste

6 eggs

4.5 cups (540g) gluten-free self-raising flour

1 1/2cups (500ml) milk

1 1/2cups (310g) raspberry jam

550 ml whipping cream

250g mascarpone cheese

10 g icing sugar

Red liquid food colouring

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1. Preheat oven to 180C. Grease and line the base and sides of three 20cm round (base measurement) cake pans with baking paper.

2. Use an electric mixer to beat the butter, sugar and vanilla until pale and creamy. Add the eggs, one at a time, beating well between each addition. Add the flour and milk, in alternating batches, stirring until just combined. Divide evenly among the prepared baking pans. Smooth the surface with the back of a spoon.

3. Bake in preheated oven for 40-45 minutes or until a skewer inserted in the centres comes out clean. Set aside for 5 minutes before turning on a wire rack to cool completely.

4. Place first cake on a serving plate and spread the jam over the top, repeat with each cake, creating three layers

5. Beat whipped cream, mascarpone cheese and 10 g of powdered sugar until a compact consistency is obtained. Add red food colouring and gently mix until you get a pink cream colour.

6. Use a serrated knife to decorate top and sides of a cake with pink whipped cream

7. I decorated it with flowers and white swans, but any valentine decoration will suit this cake

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