This cake was supposed to go with my other
Valentine's Day themed posts but I didn't get chance to post it. No matter; cake is good for any time of the year! I used a simple, classic Victoria Sponge for the cake itself. With a Victoria Sponge cake, you first weigh your eggs, and then weigh out your sugar, butter and flour in equal portions to match. I used two medium eggs, which gave me enough mixture to make 9 buns, or alternatively would make a small 6 inch cake. Traditionally, a full cake is made with 3 eggs, but the method is the same. I've shared how to make a traditional victoria sponge cake below, if you'd like the recipe!
Victoria Sponge Ombré Cake
Ingredients:
Eggs
Butter
Self raising flour
Sugar
Gel food colouring
For the cream:
300ml whipping cream
1 tsp vanilla extract
1 tsp icing sugar
Method:
Preheat oven to 180℃
As per note above, weigh out three eggs and make a note of the weight
Weigh out equal measures of the self raising flour, butter and sugar to the same as the eggs weight
Cream butter and sugar together in mixing bowl
Beat eggs together, and add a drop at a time into the butter mixture. It's important to add slowly and get a lot of air for a light, fluffy cake. I mix mine in my kitchen aid type appliance. As you're adding the eggs, you might notice that the mixture appears to "split". If this happens, don't worry: the cake might not be quite as light, but it is not "off" and it will not affect the taste
Once all the egg is added to the butter mixture, start folding in the flour, a spoonful at a time until combined
Divide mixture into five bowls
Add food colouring. Start with just one drop in the first bowl, and then double the amount of drops for each subsequent bowls, so: 1 drop, 2 drops, 4 drops, 8 drops, 16 drops. I find gel food colouring to be by far the best I've tried, but you can use any.
Pour mixture into prepared cake tins, be sure to keep a note of which order of light to dark they go
Bake in the oven for around 20 minutes, but check regularly. The cake should be golden brown when cooked, will spring back when you gently press the top, and a skewer inserted into the middle should come out clean
Leave to cool
Whip cream with vanilla extract and icing sugar
Reserving half the cream mixture, spread a quarter of the remaining half over the top of the darkest cake, and then sandwich the second lightest on top, repeat for remaining cakes
Spread cream over sides and tops of cake and decorate with sprinkles!
This looks delicious! Love the ombre effect, would love to give something like this a go, just not sure I have the patience!!?!
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