Rainbow Vertical

This recipe adds a fun twist to regular layer cakes. Just flip the cake on its side and you’ll have something different to decorate.

 

This recipe is courtesy of Cindy Chan of Baker’s Art KL and was first published in Flavours magazine.

Print Recipe
Servings
323x11cm cakes
Servings
323x11cm cakes
Print Recipe
Servings
323x11cm cakes
Servings
323x11cm cakes
Ingredients
Sponge (x2)
Orange syrup
Orange cream
Servings: 23x11cm cakes
Units:
Instructions
To prepare cake:
  1. Line three 23x33cm (9x13”) rectangular baking trays with greaseproof paper or sili-cone sheet. Preheat oven to 180°C.
  2. Sift flour, cornflour and ground almond together. Beat the eggs and sugar together until thick, pale, and fluffy. Fold in sifted dry ingredients and then add warm melted butter and mix thoroughly but lightly.
  3. Divide the mixture into three portions. Colour one red, one orange, and the last, yellow. Pour each coloured mixture into a sepa-rate baking tray, smoothen with spatula, and bake for 8 minutes. Unmould and cover with cling film.
  4. Repeat the above process to make a second batch of batter, and colour the mixture green, blue and purple.
To prepare orange syrup:
  1. Boil sugar and water until sugar dissolves. Cool and add the orange juice.
To prepare orange cream:
  1. Whip cream together with the orange zest until soft peaks form.
To assemble:
  1. Using a pastry brush, apply the orange syrup on each layer of sponge. Then spread 160g of whipped cream on each sponge layer and stack them up. Freeze for 4 hours.
To finish:
  1. Cut the cake into three 23x11cm (9x4”) rectangles, and give them a 90° turn so that the lines are vertical. Decorate as desired.

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