Whisk for about 2-3 minutes with an electric whisk until pale and smooth. You're probably thinking that seems like a long time for a cake batter, but it's this part of the process that helps acheive the velvety sponge texgture.
Line two 20cm cake tins with baking paper. I'd recommend making the paper lining quite high to allow for the cake rising.
Spoon the cake batter evenly between them.
Place your cakes in the oven for 20-30 mins until springy on top. Transfer to a wire rack to cool completely.
Make the cream cheese frosting
Put the cream cheese and margarine in a clean bowl.
Beat briefly to combine and loosen.
Sieve in half the icing sugar and add the vanilla.
Whisk until smooth.
Add the remaining icing sugar.
Whisk again until combined.
Assemble the cake
Trim the tops of the cooled cakes so that they are flat on top.
Don’t discard the tops – set them aside in a small bowl.
Spread a little of the cream cheese frosting onto the centre of your cake board – this will help the cake stay in place.
Place the first cake on the board, cut side down so that you have a nice smooth surface to work on.
Spoon about a third of the frosting onto the cake. Spread gently to the edges.
Place the second cake on top – again, place it cut side down to give a smooth, level top.
Spread the remaining frosting to completely cover the cake on the top and the sides.
Grab the bowl of cake offcuts you saved from earlier and crumble it up as finely as you can.
Sprinkle the crumbled cake over the frosting, aiming to cover the top and sides to create decorative red speckles.
Chill the cake for another 10 minutes, then dig in!
Make sure your cakes are cooked all the way through before removing from the oven. Don't be tempted to even open the oven until they look set and dry all the way across.Looks good? Press a finger gently on the top of the centre - it should feel firm and spring back.Springy? Push a skewer into the centre, right to the bottom - it should come out completely clean. If so, your cake is ready.Check both cakes individually as one may cook slightly faster than the other.