Multicolored Cake
Ingredients
8 eggs...
2 cups of sugar
4 teaspoons of vanilla essence
1 teaspoon of salt
1 teaspoon of fresh lemon juice
150ml water
2 cups of flour
4 teaspoons of baking powder
1 cup of oil
Assorted colours of food colouring .
METHOD
In a large bowl, with electric beater, beat the eggs and sugar for 4 minutes. Next add the vanilla essence , lemon juice , water and half of the dry ingredients and stir lightly until just combined. Next, add the rest of the dry ingredients and stir until just combined. Lastly, stir the oil into the cake batter until well combined.
Preheat the oven to 180°C . grease and line with baking paper 4x 20cm round baking pans. Or use two baking pans at a time.
Take four bowls and divide the cake batter equally into the bowls. Add a drop of different food colouring in each bowl and stir until well mixed trough.
Pour into baking pans and bake for 15 minutes or until the edges comes away from the pans and when you touch the cake with your finger it springs back. You can also check doneness with a wooden skewer, when it comes out clean the cake is done. Remove from the oven and cool in the pans until cold.
Remove the baking paper and decorate with butter cream frosting.
Butter cream frosting
500 grams of soft butter
500 grams of icing sugar , sifted
1 tablespoon of vanilla essence
1 tablespoon of fresh lemon juice .
In a large Bowl, with electric mixer, beat together all ingredients for 5 minutes. And its done .
Ingredients
8 eggs...
2 cups of sugar
4 teaspoons of vanilla essence
1 teaspoon of salt
1 teaspoon of fresh lemon juice
150ml water
2 cups of flour
4 teaspoons of baking powder
1 cup of oil
Assorted colours of food colouring .
METHOD
In a large bowl, with electric beater, beat the eggs and sugar for 4 minutes. Next add the vanilla essence , lemon juice , water and half of the dry ingredients and stir lightly until just combined. Next, add the rest of the dry ingredients and stir until just combined. Lastly, stir the oil into the cake batter until well combined.
Preheat the oven to 180°C . grease and line with baking paper 4x 20cm round baking pans. Or use two baking pans at a time.
Take four bowls and divide the cake batter equally into the bowls. Add a drop of different food colouring in each bowl and stir until well mixed trough.
Pour into baking pans and bake for 15 minutes or until the edges comes away from the pans and when you touch the cake with your finger it springs back. You can also check doneness with a wooden skewer, when it comes out clean the cake is done. Remove from the oven and cool in the pans until cold.
Remove the baking paper and decorate with butter cream frosting.
Butter cream frosting
500 grams of soft butter
500 grams of icing sugar , sifted
1 tablespoon of vanilla essence
1 tablespoon of fresh lemon juice .
In a large Bowl, with electric mixer, beat together all ingredients for 5 minutes. And its done .
