In a mixing bowl, combine the wet mix (milk, oil and vanilla paste).
Prepare a 12cm x 5cm round pan with parchment paper. Preheat the oven to 160C.
Vanilla sponge: crack the egg into a mixing bowl, beat until bubbles form, add the salt and sugar and whisk until pale and foamy (ribbon stage).
Add the sifted flour and fold gently until fully incorporated.
Pour the batter into the prepared tin and bake for 22 minutes at 160C.
Remove from the mould, peel the parchment and cool on a rack.
Once cool, cut the cake in half. Brush the syrup water over both halves.
Whip the cream to stiff peaks. Place half in a piping bag. Add raspberry puree and pink colouring to the other half and place in a second piping bag.
Assemble: place one cake layer down and pipe white cream around. Add the fruit filling in the centre, top with the second layer and pipe the pink cream around and over.
Smooth the cream with a spatula and decorate.
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