Ingredients
Scale
For Sponge
- 3 Eggs
- 90 g Castor sugar
- 1 pinch Salt
- 30 g Vegetable oil
- 30 g Milk
- ½ tsp Vanilla essence
- 1/8 tsp Cream of tartar
- 90 g All-purpose flour
For Frosting
- 300 g Dairy whipping cream
- 150 g Icing sugar
- 1 tsp Vanilla essence
For Soaking Syrup
- 60 g Water
- ¼ tsp Vanilla essence
For Pink Drip
- 50 g White couverture chocolate
- 25 g Fresh cream
- 1 tsp Pink power chocolate colour
Instructions
For Sponge
- Grease two 6-inch round baking tin with oil and place butter paper at the bottom. Also, preheat your oven to 180° C or 350° F (upper rod + lower rod + fan).
- Separate egg whites and egg yolk in different bowls.
- Add salt and vanilla essence to the egg yolk, then give it a nice mix. After mixing, keep it aside for further use.
- Now, in a clean bowl, beat egg white until foamy. Then add the cream of tartar and beat again while gradually adding sugar. Beat until you have a glossy and soft peaked meringue.
- Now, in a different bowl, mix oil and milk.
- Add the egg yolk mixture to the meringue and mix gently until both properly incorporate. Do not mix vigorously.
- Now, fold in the milk and oil mixture.
- Lastly, sift in all-purpose flour and mix using the cut-and-fold method. And make a smooth and airy batter. Using the cut-and-fold method won’t deflate the batter.
- Pour the batter into the prepared baking tins equally. Bake them at 180° C or 350° F (OTG mode: upper rod + lower rod + fan) for 30 – 35 minutes.
For Frosting
- Add whipping cream and icing together in a bowl, and with an electric hand beater, whip it until you get soft, peaked whipped cream.
- Add in vanilla essence and beat again. Once it is done, transfer it to a piping bag and keep it aside until the assembly.
For Soaking Syrup
- To make the soaking syrup. Mix vanilla essence and water and keep it aside.
For Drip
- Melt white chocolate and warm fresh cream separately.
- Now, mix both of them to make a liquid mixture.
- Add in pink powder chocolate colour and mix to get ink chocolate drip.
Assembly
- After the sponges have baked properly, let them cool to room temperature. Now divide them equally with the help of a cake leveller or a serrated knife.
- On a cake base, apply some of the frosting and place a layer of sponge on top. Soak it with soaking syrup through a pastry brush.
- Apply frosting on top, smooth out using a bent palette knife, and place another sponge layer on top. Repeat the same process as before until you get a 4 layered cake without frosting.
- Now, for crumb coating, pipe thin layers of frosting all over the cake and smooth it out.
- Remove excess frosting as well with a scrapper. Crumb coating will help the stray crumbs to stay in place. Keep it in the refrigerator for 15 – 20 minutes so the frosting sets a little.
- After 15 – 20 minutes, remove it from the refrigerator, pipe thick layers of frosting all over the cake, and smooth it out.
- Make sure that the top edge is sharp. Remove the excess gently, or the frosting may come off.
- For decorating the cake, give a drip effect around the cake on top. Then, the pipe swirls on top using a 1M nozzle on top as well.
- Lastly, stick a rainbow sprinkle on the base of the cake and sprinkle on top of the swirls as well. And you are done with one of the most delicious vanilla cakes.
- Prep Time: 50 to 60 minutes
- Assembly Time: 40 to 50 minutes
- Cook Time: 30 to 35 minutes