Preheat oven to 35Coat 10x15” jelly roll pan with cooking spray. Combine dry ingredients, set aside. Bat sugar and butter with an electric mixer until well blended. Add eggs and beat for 5 minutes or until fluffy. Combine buttermilk, food coloring, and vanilla in a small bowl, and stir with a whisk. Add flour mixture to sugar mixture alternately with buttermilk mixture, beginning and ending with flour. Mix just until moistened. Pour batter into pan. Bake at 350 for 30-40 minutes. Cool cake completely and cut into 1”x2” chunks.

Combine the milk and vanilla essence in a saucepan. Warm gently but do not let the liquid boil. In a bowl, beat the egg yolks, sugar and cornflour together until creamy. Add the warm milk. Strain the mixture back into the clean pan and cook, stirring constantly, until the custard thickens and coats the back of the spoon. Cool completely.

Line the bowl with a layer of berries. Put a layer of cake covering the berries. Pour on a layer of custard. Repeat until ingredients are all used or bowl is full.