for the kiwi and strawberry butter cream
500g powdered sugar
125g self raising flour
to make the sponge, pre heat the oven at 180c, cream butter and sugar together in a mixing bowl until pale, then add the eggs and vanilla extract and whisk then sift in the flour and blend until a batter forms. grease two spring form cake tins and separate the batter and add pink food colouring to one and green to the other. put the batter in the cake tins and bake for 22 minutes.
to make the butter cream, peel the kiwis and cut them up into small pieces and then cut up the strawberries and blend until it forms a puree and pour through a sift. then in a bowl whisk the butter until its soft and pour the puree in, then add the powdered sugar and whisk until its firm.
once the cake is cool cover it with the butter cream
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