1. Grease a 22cm square cake pan. Line with baking paper.
2. Place eggs and caster sugar in small bowl of electric mixer. Beat for about 10 minutes, or until pale and thick. Sift combined flours twice. Gently fold flours into egg mixture.
3. Place butter and milk in a small saucepan. Stir over a low heat until butter melts. Pour into egg mixture. Fold through. Pour into prepared pan.
4. Cook in a moderate oven (180C) for 15 minutes, or until cooked when tested. Stand for 5 minutes before turning onto a wire rack to cool.
5. Cut sponge into 32 rectangles (2.5cm x 5.5cm). Cut each piece in half horizontally.
6. Place icing sugar mixture and cream in a small bowl. Beat with an electric mixer until firm peaks form. Sandwich cake halves together with cream and jam.
7. To make icing, place melts and a few drops of colouring in a heatproof bowl. Sit over a pan of simmering water. Stir until chocolate is melted. Remove and cool slightly. Spoon into a plastic snap-lock bag. Squeeze into one corner. Twist bag and snip tip.
8. Drizzle pink chocolate icing over cakes. Leave until set.

For more great recipes from Barbara Northwood, check out the latest issue of New Idea - on sale now!