PREPARE THE PAN:

1. Create the divider: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper. Create a divider down the center using a folded piece of aluminum foil (fold it lengthwise 3-4 times to make it sturdy). This creates two equal sections for baking both colors simultaneously.
2. Secure the divider: Press the foil divider firmly into the center of the pan so it stands upright and separates the pan into two equal rectangles. Grease both sides of the foil divider with butter or cooking spray.

MAKE THE CAKE BATTER:

3. Cream butter and sugar: In a large bowl using an electric mixer, beat the softened butter and caster sugar together on medium-high speed for 3-4 minutes until light, fluffy, and pale in color. Scrape down the sides of the bowl as needed.
4. Add eggs: Beat in the eggs one at a time, mixing well after each addition. If the mixture looks slightly curdled, add a tablespoon of flour to bring it back together.
5. Add extracts: Beat in the vanilla and almond extracts until well combined.
6. Fold in flour: Sift the self-rising flour and salt over the butter mixture. Gently fold using a rubber spatula just until no white streaks remain. Don’t overmix or the cake will be tough.
7. Adjust consistency: Add milk one tablespoon at a time, folding gently, until the batter has a smooth, dropping consistency (it should fall slowly from the spatula).

DIVIDE AND COLOR:

8. Split the batter: Divide the batter equally between two bowls (use a kitchen scale for precision if you have one—each portion should be about 325g).
9. Color one portion: Add pink gel food coloring to one bowl, starting with just a tiny amount. Fold gently to incorporate. Add more coloring drop by drop until you achieve your desired pink shade. Remember that the color will lighten slightly as it bakes.
10. Fill the pan: Carefully spoon the plain batter into one side of the divided pan and the pink batter into the other side. Spread each evenly and gently tap the pan on the counter to remove air bubbles.

BAKE:

11. Bake the cake: Bake for 23-27 minutes, or until a toothpick inserted into the center of each side comes out clean and the tops spring back when lightly pressed. The cakes should be lightly golden on top.
12. Cool: Let the cakes cool in the pan for 10 minutes, then carefully remove the foil divider. Turn the cakes out onto a wire rack, peel off the parchment paper, and let cool completely (at least 1 hour).

TRIM AND ASSEMBLE:

13. Trim the cakes: Once completely cool, use a sharp serrated knife to trim the tops of both cakes to make them flat and level. Trim the sides to create clean edges. Cut each cake lengthwise into two equal strips, so you have four long rectangular strips total (two pink, two white).
14. Measure for uniformity: Use a ruler to ensure all four strips are the same size—they should be approximately 1 inch wide and 8 inches long. Trim as needed for precision.
15. Warm the jam: In a small saucepan, warm the apricot jam over low heat until melted and runny. Press through a fine-mesh strainer to remove any fruit chunks. This creates a smooth “glue” for assembly.
16. Create the checkerboard: Brush one long side of a pink strip generously with warm apricot jam. Press a white strip against it firmly. Brush the top of both strips with jam. Place the remaining white strip on top of the pink strip, and the pink strip on top of the white strip, creating a checkerboard pattern when viewed from the end. Press firmly and let sit for 10 minutes to set.

WRAP IN MARZIPAN:

17. Roll the marzipan: Dust your work surface lightly with powdered sugar. Roll the marzipan into a rectangle about 8 inches wide and 10 inches long (or long enough to wrap completely around your cake). Aim for about ⅛ inch thickness.
18. Brush the cake: Brush the top and all four sides of the assembled checkerboard cake generously with warmed apricot jam.
19. Wrap the cake: Place the cake along one short edge of the rolled marzipan. Carefully roll the cake up in the marzipan, pressing gently to adhere. The seam should be on the bottom. Press the marzipan firmly but gently onto all sides of the cake.
20. Trim excess: Use a sharp knife to trim the marzipan ends flush with the cake ends for a neat finish. Score a decorative crisscross pattern on top using the back of a knife if desired (traditional presentation).
21. Chill and serve: Wrap the cake in plastic wrap and refrigerate for at least 2 hours (or overnight) to let the flavors meld and the marzipan firm up. Bring to room temperature 30 minutes before serving. Slice with a sharp knife, wiping it clean between cuts for the neatest slices.