Its been a very long break from blogging for me. Its hardly surprising that I have a whole bunch of recipes from the past 6 months to publish here. So when I decided to join Valli and my friends for this month-long baking marathon, I definitely had an upper hand. 40+ recipes in the drafts do help a lot!
Though I had only 5-6 baking recipes there, it still was an advantage knowing that I don’t have to start from scratch.
This ombre cake is also from the drafts. It was baked in November as a gift to a couple who were completing 10 years of their marriage. The wife came over after her office hours and we had some fun baking this colorful cake together. The look in everyone’s face when the first slice was cut was great, as no one expected layers of colors inside.
The recipe for the base white cake is from Dorie Greenspan. The original version is lemon flavored and we decided to skip that part. Though the taste of the cake was fine, the texture wasn’t as soft as a white cake’s should have been. But the cake got over fast and I think that’s a good sign.
Recipe source: Food, Art and Random thoughts, originally from Dorie Greenspan
- 2 ¼ cups cake flour (or 2 cups all purpose flour + 1/4 cup corn flour)
- 1 tbsp baking powder
- a pinch salt
- 1 ¼ cups milk or buttermilk
- 4 large egg whites
- 1 ½ cups sugar
- 100gms (or 1 stick) butter, at room temperature
- ½ tsp vanilla extract
- food coloring of your choice
- Ready-made edible hearts to decorate (Wilton, if I remember right)
- Preheat the oven to 180C/ 350F. I baked this in 3 six inch pans. Two 9″ pans are also perfect for this.
- Sift the flour, baking powder and salt in a separate bowl. Keep aside.
- Whisk the egg whites with milk.
- Beat the butter and sugar together until light and fluffy using a hand/stand mixer. Add the vanilla extract.
- Alternatively add the flour mixture and egg whites- milk mixture in batches. You should end with the flour mix (so three batches of flour mix and two batches of milk mix). Make sure the dry ingredients are well cooperated and beat everything for a minute or two.
- Since I wanted an ombre cake, I divided the batter into three and colored two of them with shades of pink and transferred to the greased and lined pans.
- Bake in the oven for about 30-35 minutes or until a skewer inserted in the middle comes free of crumbs.
- Let the cake cool down and decorate as you wish.
Note: The texture of this cake was a bit ‘tough’ than I thought it would be. I am not sure whether its because of the absence of making meringue or I accidentally over beat the batter. But it was delicious and it did get over fast.
This post goes to Valli’s blogging marathon.