Pour the batter onto the prepared pan and bake for about 40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes before carefully running a knife around the edges of the pan. Remove the cake from the pan and let it cool on a greased rack (be careful because it is fragile).

In a bowl combine ¼ of the milk with the egg whites and vanilla. Mix gently and set aside.

In a mixing bowl combine all dry ingredients (including sugar) and stir well. Add butter and ¾ of the milk and mix until homogeneous. Add the egg white mixture at 3 batches, mixing well after each addition until absorbed. Scrap the sides of the bowl.

Pour the batter onto the prepared pan and bake for about 40 minutes or until a taster inserted in the center comes out clean. Remove the cake from oven and let it cool for about 10 minutes before carefully running a knife around the edges of the pan. Revert the cake on a greased rack and let cool completely.

In a bowl beat mascarpone, cream cheese, vanilla and powder sugar until homogeneous.

In a large mixing bowl cream together butter and vanilla. Add in the sugar in several batches while beating at high speed. Add the food colouring and continue beating until fluffy.

When the cake bases are completely cool, use a serrated knife to cut in half each one horizontally in 2 layers. Place one layer on a serving plate or a cake stand and tighten it with a cake ring. Spread ⅓ of the filling on top. Cover with another layer (different than the first one) and spread another ⅓ of the filling over it. Continue with another layer and the remaining filling. Place the last layer on top (ideally bottom up). Leave the cake in the fridge for 1-2 hours.