A spontaneous random bake,
& for a little less 'sin' sake...
a dash of gritty wholemeal was added to the cake,
which turned out to be a little harder than what it could take...
nevertheless this is a prett sweeeet treat that could lead to a potential toothache.
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| grease a 6" round tin |
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| crack the eggs |
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| get ready to cream away! |
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| divide the batter into 4 bowls and splash on the colours in different hues |
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| in the oven is where most of the magic happens |
Makes 10 Slices of Cake
Ingredients (Pink Ombre Cake)
- 200g plain flour
- 50g wholemeal flour
- 1/2 teaspoon baking powder
- 1 bag tea leaf (i used strawberry black lipton tea)
- 5 eggs
- 250g unsalted butter
- 180g sugar
Methods
1. Preheat oven to 175 degree celcius.
2. Grease a 6" round tin.
3. Sift plain flour and baking powder.
4. Stir in wholemeal flour and tea leaves.
5. Cream butter until smooth, add in sugar and beat until light and fluffy.
6. Add eggs and beat until smooth.
7. Fold in the flour mixture and mix until well blended (batter was too thick so I added 2 tablespoons of cold water, you can use milk instead).
8. Divide the mixture into 4 bowls and stir in the red colouring (if you want an ombre cake, mix in different amount of colouring in each mixture to get different hues).
9. Bake each cake batter for 30 minutes.
10. Allow the cake to cool completely on a wire rack.
Ingredients (Lemon Butter Cream)
- 250g unsalted butter
- 250g icing sugar
- 1/2 lemon juice (whole)
Methods
1. Cream the butter until smooth and add in icing sugar gradually, tablespoon by tablespoon.
2. Beat in the lemon juice.
3. Spread the buttercream between each cake layer and spread some buttercream along the side of the cake.
4. Pipe words/decoration on top of the cake, let your creativity take you away!
5. Cut cake into 10 slices and enjoy with a cup of hot tea.
How was it?
cake did not rise well and after stacking them with buttercream in between...it was a pretty hard cake to swallow. also it was ultra sweet when it was baked..tasted somewhat like the Asian coconut candy. wasn't a fantastic bake and my family refuses to eat it..saying it is overly sweet. i was all ready to toss the cake in the bin but i couldnt because it looked so pretty...so i decided to let it stay on the kitchen bench until i can bear to toss it.
- 2 days later -
i decided to cut it up and randomly had another slice...OOH. the "ageing" made it taste better - the butter taste came through nicely and i love the gritty texture from the wholemeal flour. still it was a few tads too sweet but sipping plain hot tea will fix that. so word from the wise...let this cake sit for 1 - 2 days before serving it to your guests. & my baby brother quite enjoyed this aged cake as well, yay!
Better it up!
- Use self-raising flour instead of plain flour
- Reduce sugar to 150g
- Make only 1/2 the buttercream recipe (or use another recipe, this one is way too sweet)
- Let cake "age" for 1 - 2 days before serving
The (Final) Verdict
Recipe Adapted from...
n/b forgot where I got the buttercream recipe from..it was somewhere off the net
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