Heat the oven to 160°C/325°F/gas mark 3. Grease 2 x 23cm cake tins and line them with baking paper.
In a large bowl, sift together the flour, salt and baking powder and set aside.
Cream the butter and sugar until fluffy. Add the vanilla, then the egg yolks one at a time, mixing well after each addition. Add half the milk and mix well. Add half the flour mixture and combine. Repeat with the remaining milk and flour.
Whisk the egg whites in a clean bowl until soft peaks form, Stir one third of the egg whites into the cake mixture to lighten the batter and the fold the remainder, taking care not to knock out too much air in the process.
Divide the mixture between the tins and bake in the oven for 45-50 minutes, or until a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool for 10 minutes before taking them out the tins and letting them cool completely on a wire rack.
Split each layer in two and place the bottom of one on a cake stand. Slather with the first icing flavour, then continue to stack up the layers. Top with fresh fruit.
— TIP —
To make the icing, strain the fruit puree and set aside. In a medium bowl, beat the butter and sugar until light and fluffy. Add the fruit puree or turmeric, then taste. A little lemon juice or vanilla can balance the flavours of your icing nicely.