Birthday Cake - Lychee Ombre Cake

(makes one 7" 5 layer cake)

 

Ingredients

 

Cake

250g cake flour

2.5 tsp baking powder

1/4 tsp sea salt

135g unsalted butter

220g caster sugar

3 egg whites

225g fresh milk

1 tsp lychee essence

Wilton gel colour - yellow, orange, pink

Fresh Cream Frosting (with excess)

Crumb coat

500g dairy whipping cream

50g snow powder

50g mascarpone cheese

Frosting

500g dairy whipping cream

100g snow powder

100g mascarpone cheese

Steps

Preheat oven to 175 degrees Celsius.

Line baking pans with parchment paper. Alternatively, evenly coat the pan with butter, dust with flour and tap away excess flour.

Sift cake flour, baking powder and salt together. Set aside.

Cream unsalted butter and caster sugar till light and fluffy.

Add egg whites gradually.

Add flour mixture in 3 additions, alternating with the fresh milk.

Add lychee essence.

Divide batter into 5 bowls (total weight of batter about 930g, divided into about 175g per bowl).

Tint the batter using a toothpick and gel paste.

Pour the tinted batter into prepared baking pans.

Bake at 175 degrees Celsius for 12-13 mins.

Let the baking pan cool slightly before removing the cake from the pan.

Crumb coat frosting

 

Chill the mixer bowl and whisk attachment in the fridge for at least 30 minutes.

Beat the whipping cream, snow powder and mascarpone cheese at medium speed till thick and creamy.

Assembly

Place the first cake layer on a cake board, evenly spread some frosting and place the second layer of cake on top. Continue till the last cake layer.

Crumb coat the cake and put it inside the fridge to let it set for at least 30 mins

Frosting and decoration

Chill the mixer bowl and whisk attachment in the fridge for at least 30 minutes.

Beat the whipping cream, snow powder and mascarpone cheese at medium speed till thick and creamy.

Spread the frosting evenly on top and around the cake.

Put the cake back into the fridge for at least 30 minutes to let the frosting set.

Decorate with piped frosting and fruits.

Put the cake back into the fridge to set.

Take the cake out of the fridge about 10-15 minutes before eating.

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