• Pre-heat oven to 180C/350F degrees
• Line a 8-inch square baking tin with parchment paper. Divide the tin into two by placing a thick layer of aluminum foil down the center.
• Whisk the butter until creamy
• Add the low carb sweetener and continue to whisk
• Whisk in the egg yolks, one at time,
• Add the vanilla extract.
• Whisk in the coconut flour, salt and baking powder.
• In a separate bowl whisk the egg whites to stiff peaks.
• Gently fold in the egg whites and mix until combined.
• Spoon half of the mixture into another bowl and stir in the red food colouring. Adjust the colouring until you have a pink colour.
• Spoon into the tin, evenly smooth out the cake mixture.
• Bake for 25 minutes until the sponge is golden and firm.
• Remove from the oven and cool.

To assemble

• Trim the edges from the cakes and cut into 4 even lengthwise slice. 2 for each colour.
• Brush one slice of each colour with jam and place together.
• Cover the top with jam.
• Brush the other slices with jam and place on top with the colour sponges alternating.
• Brush the top with jam.
• Roll out the marzipan to be large enough to cover the cake whole. I roll my marzipan in between 2 sheets of parchment paper.
• Place the marzipan sheet over the cake and wrap it as smoothly as you can. Turn it over to join the ends of the marzipan as you want the whole cake covered.
• Place on a parchment lined plate and chill in the fridge for one hour.
• Slice and serve!