Name: Ribbon Cake
Ingredients: marble cake batter (double the quantity of the white part); a very little cochineal (for coloring); frosting (for layering and topping)

Ribbon Cake

Ingredients

marble cake batter (double the quantity of the white part)
a very little cochineal (for coloring)
frosting (for layering and topping)

Directions

Prepare the marble cake batter, doubling the quantity of the white part.
Divide the white batter in half and add a small amount of cochineal to one half to create a delicate pink color.
Bake the batters in jelly-cake tins.
Layer the cakes starting with the white, then the dark, and finally the pink on top.
Spread frosting between each layer and frost the top once the cake is cool.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.