tickled pink

INGREDIENTS

For the cake:

1 1/2 cups caster sugar
2 1/2 cups self-raising flour
1/2 cup cornflour
1/2 tsp fine sea salt
1 tbsp baking powder
200g vegan butter (room temperature), cubed, plus extra for greasing
190g unsweetened vegan yoghurt
3/4 cup dairy-free milk
1 tbsp vanilla extract
few drops of pink food colouring

For the Italian meringue buttercream:

265ml water7g potato protein or soy proteinlarge pinch of xanthan gumlarge pinch of bicarbonate of soda375g caster sugar500g vegan butter, chilled2 tsp1/8 tsp salt pink food colouring