Whip up this stylish bake any little milkshake fan will love
Preheat the oven to 180°C. Grease three 20cm cake tins and line with parchment paper.
Combine the flour, baking powder and salt in a bowl and set aside.
In a separate bowl, cream the butter and sugar together until light and fluffy. In another bowl, mix together the egg whites, yoghurt and milk.
Pour half the flour mixture and half the yoghurt mixture into the creamed butter mixture and beat until it starts to come together. Add the remaining flour and yoghurt mixtures and beat until thoroughly combined. Divide the batter between the tins.
Bake for 20-25 minutes, until an inserted skewer comes out clean.
Leave the cakes to cool in their tins for 10 minutes, then turn out onto wire racks to cool completely.
For the icing, put all the ingredients in a bowl and beat until smooth.
To assemble, if any of the cakes are domed, trim the tops so they are flat. Place one cake on a serving plate and spread some icing over the top. Place the second cake on top and spread with another layer of icing. Repeat with the third cake and then ice the top.