Colourful – yet simple – Sponge Cake
This multi-coloured, multi-layered cake is a real crowd-pleaser – and it’s super simple to put together.
Plus it’s got that real wow factor.You’ll want to keep this recipe on standby, as it makes a great last minute cake for just about any occasion.
Try mixing and matching your colours, or go for a mono-chromatic cake as we’ve done here.
And do look for organic food colouring that is less scary to ingest. There are food ‘gels’ that are available that will add strong, deep colours without filling you with additives… and possibly more important in the short term – not dilute your cake mix.
Recipe makes 1 incredible cake
p style=”padding-left: 30px;”>175 grams (6 oz) Butter, preferably at room temperature
175 grams (6 oz) Caster sugar
3 medium Eggs, beaten
175 grams (6 oz) Self-raising flour
Food colouring of your choice
Whipped cream for the layers
Preheat your oven to 160ºC (335ºF, Gas mark 3). Grease 4 sandwich cake tins.
In a large bowl, cream together the butter and sugar until fluffy and pale in colour. Add the beaten eggs and stir to combine. Fold the flour in a little at a time. It’s ready when all of the flour has been folded in, and the mixture falls easily from the spoon when you tap it.
Pour the batter into your cake tins. Add different colours or different amounts of the same food colouring to each tin, stirring well. Then bake in the oven for 20-25 minutes until a toothpick comes out clean.
Leave to stand before assembling your cake with a bit of whipped cream.
Really good bit
You can easily transform your favourite sponge recipe into a festive cake by simply adding some food colouring to the preparation. Of course, you’re likely to have all the ingredients you need for this recipe on hand.
From the notebook of Katie Schenk
Once you’ve fallen in love with baking again, try some of these favourites. These are selected from our current and forthcoming cake books: