Silk Cake - cooking recipe

Ingredients

15 tbsp softened butter
3/4 cup sugar
1 tsp vanilla extract
1/4 tsp almond extract
3 None large eggs
1/2 cup self-rising flour
1/4 cup ground almonds
3/4 tsp baking powder
1/4 cup milk
None None pink food coloring
-1 None Ganache
13.5 oz white chocolate chips
1/2 cup heavy cream

Preparation

Preheat oven to 350\u00b0F. Line 2 (8x4 inch) loaf pans with parchment paper.
In a stand mixer, beat butter and sugar until light and fluffy. Add vanilla and almond extracts and mix to combine. Add eggs, 1 at a time, beating well between additions. Mix together flour, ground almonds and baking powder. Fold in, alternately, with milk, beginning and ending with flour.
Transfer 1/2 to a prepared pan and smooth top. Tint remaining batter pink then transfer to remaining prepared pan. Bake for 25-30 mins, until a skewer inserted in the center comes out clean. Let cool in pans for 10 mins then transfer to a wire rack to cool completely.
Place 1 cake on top of the other. Trim off brown edges so they are both the same size. Cut each cake in 1/2 lengthwise to make 4 long rectangles.
To make the ganache, place chocolate in a medium bowl. Bring cream just to a boil then pour over chocolate. Let stand for 1-2 mins then stir until smooth.
Spread ganache over 2 sides of each cake rectangle then stack together in a checkerboard pattern. Use a palette knife to coat top and side of cake with remaining ganache. Chill until ready to serve.