Master the Art of Baking the Perfect Sponge Cake | Tricolour Sponge Cake
Master the art of baking a soft and fluffy sponge cake layered with tri colours.
Ingredients
- 2 cups Cake Flour (approx 240 grams)
- 200 grams Butter (I used salted butter)
- 200 grams Caster Sugar or Granulated Sugar
- 4 whole Eggs
- 1 tsp Baking powder
- ½ tsp Vanilla Essence
- ¼ cup Milk at room temp
- Few drops of food colors (if using)
Instructions
- Preheat your oven to the recommended temperature stated in your recipe.
- Grease and line a 7" cake tin with parchment paper to prevent the cake from sticking.
- Beat butter and sugar in a large mixing bowl until it turns light and pale
- Then add 4 eggs, one at a time and continue beating until the mixture becomes pale and creamy. Now add the vanilla extract.
- Add cake flour with baking powder into the mixture and gently fold it using a spatula. Alternatively, you can mix the batter at low speed using an electric beater.
- While mixing the cake flour add milk at room temperature to maintain the consistency of the cake batter.
- Divide the batter into 4 portions and colour with orange and green food colouring. Keep 2 portions of the batter white.
- Layer the batter into the prepared cake tin and smooth the top with a spatula. Watch the video to see how -
- Bake the cake in the preheated oven at 170 ℃ for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and let it cool in the tin for a few minutes before transferring it to a wire rack to cool completely. Cut and serve!
Notes
- Preferably use cake flour for a soft and fluffy texture. To make cake flour at home, substitute 2 tbsp of all-purpose flour with 2 tbsp of corn flour for every cup.
- Do not over-mix the cake batter.
- Use all ingredients at room temperature only.
- Bake the cake as per instructions. Baking time may differ according to your oven.
- Do not overbake the cake or open the oven door during baking time.
- You can adjust the amount of sugar to suit your taste.
- Let the cake cool completely before slicing and serving.
- Feel free to skip the colours and bake the cake as it is.
- Adjust the consistency of the batter by adding milk at room temperature.
- Add 1/4 tsp salt if using unsalted butter.