Preheat the oven to 180°C/gas mark 4. Grease and line a non-stick 20cm square cake tin with baking parchment.
In a large mixing bowl, use an electric hand whisk to cream together the butter, sugar and vanilla extract until light and fluffy. Beat in the eggs one at a time, adding a little flour with each egg to stop the mixture splitting. Sift over the remaining flour, baking powder and red food colouring, then gently fold together using a wooden spoon until the mixture is smooth and evenly coloured. Spoon the mixture into the tin and bake for 30 minutes, or until a skewer comes out clean. Turn the cake out on to a wire rack and allow to cool.
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