I have been *a bit* mad about ombre cakes recently.
I love colours. I really do. I love combining colours and making pretty things.
So I was thinking purple, and naturally, I made a purple ombre cake!
Apart from wanting to play with colours, I had two other reasons for making this cake. The first was to test this vanilla cake recipe – I am always on the look-out for recipes that work. I believe that one cannot have enough good white cake recipes; and the second reason was for me to work on my frosting skills.
I was actually pretty happy with how this turned out, especially seeing that I only started making cakes seriously about 3 months ago.
Anyway, I digress. This is an interesting recipe because it is a butter-less cake. Instead of butter, oil was used.
I started by sifting the dry ingredients into a bowl. This was set aside.
In the mean time, I whisked the egg yolks with the oil until they were well-combined.
I added the sour cream, followed by the milk, then the lemon zest (I didn’t have any oranges in the house).
Finally, I added the dry ingredients in 3 additions and mixed until just combined. This was set aside.
In another mixing bowl, I whisked the egg whites with some salt until soft peaks formed. I slowly added the sugar and continued to beat until stiff peaks formed.
Carefully, I folded the egg white mixture into the egg yolk mixture.
I divided the batter into 6 portions and added a little colour to each until I got the colours I wanted.
The cakes were baked, then assembled with Swiss Meringue Buttercream.
My verdict? This is a fantastic recipe. The cake is fluffy and soft. BUT only if no colours were added. Because once I added the colour and whisked the colour into the batter, I lost all the air in the egg whites and the resulting cake was a bit tough. So if you want a soft and fluffy WHITE cake, then this is a great recipe to use.
Have you taken part in my Ombre cakes giveaway? Click on the picture below to take part!
- 2 3/4 cup (275g) cake flour
- 1 1/4 cups (250g) caster sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 - 1 cup (180-240ml) canola oil
- 6 tablespoons (90ml) sour cream
- 4 large egg yolks
- 2 teaspoons grated orange peel - I used lemon zest/peel
- 1/2 cup plus 1 tablespoon (135ml) whole milk
- 1 1/2 teaspoons (7.5ml) vanilla extract
- 6 large egg whiltes
- a pinch of salt
- 2/3 cups (133g) caster sugar
- Preheat oven to 170C, butter 3 8 inch pan.
- Sift the dry ingredients- Flour 1 1/4 cup of sugar, baking powder and salt in a medium bowl, set aside.
- Whisk the oil 4 egg yolks in large bowl until well blended.
- Whisk in the sour cream, then milk, orange peel and vanilla.
- Whisk in the dry ingredients in 3 additions.
- In a small bowl using electric mixer beat egg white with a pinch of salt until soft peak forms, while still beating gradually add remaining of 2/3 cup of sugar, while on high speed until stiff peak forms.
- Gently fold the egg whites into the batter in 4 additions. (Do not over beat (fold), I've done this cake many times and on my second try i forgot about the over beating and it wasn't as fluffy as its suppose to be.)
- Divide between pans and bake cakes until the center is just golden, insert a tester or tooth pick until it comes out cleanI