For the recipe Layer Cake
|2.5||Dr. Oetker Cream of Tartar Sachets (2 ½ tsp)|
|375 g||Caster Sugar (8 oz)|
|250 g||Plain Flour (5 oz)|
|7.5 ml||Dr. Oetker Madagascan Vanilla Extract (1 ½ tsp)|
|Dr. Oetker Red Extra Strong Food Colour Gel|
|Dr. Oetker Blue Extra Strong Food Colour Gel|
|Dr. Oetker Green Extra Strong Food Colour Gel|
|Dr. Oetker Yellow Extra Strong Food Colour Gel|
|175 g||Unsalted butter|
|325 g||Icing Sugar (11 oz) plus extra for dusting|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|100 g||Full Fat Cream Cheese (3 ½ oz)|
Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Line the bottom and sides of five, loose bottomed 20cm (8inch) diameter Victoria sandwich tins with baking parchment.
In a large, grease-free bowl, whisk the egg whites until stiff (for best results use a stand mixer with whisk attachment). Add the Cream of Tartar, half of the sugar and the Madagascan Vanilla Extract. Whisk until thick and glossy.
Sift in the flour and remaining sugar into the mixture in 4 batches, folding in gently after each addition, until well combined.
Divide the mixture equally between 5 bowls. Add a Gel Food Colour to each bowl to achieve desired colour level. Carefully fold in the Gel Food Colour and spoon the mixture into the tins.
Green: 20g (10ml, 2 tsp or 1 tube)
Blue: 15g (15ml, 1tbsp or 1 ½ tubes)
Yellow: 5g (5ml, 1 tsp or ½ tube)
Red: 3.5g (3.5ml, 1 ½ tsp)
Red to make pink: 20 drops (1g)
Smooth the tops and bake on the middle shelf in the oven for 14 minutes until just firm to the touch and very lightly browned. Carefully turn on to a wire rack to cool completely.
To serve, place the butter in a mixing bowl and gradually sieve in the icing sugar. Stir in the Vanilla Extract and mix in the soft cheese. Mix well to make a smooth, creamy, spreadable filling. Spread 4 layers of sponge with sufficient filling to just cover and sandwich together. Dust with icing sugar just before serving.
1 serving = 133g
Treat the mixture like a meringue mix being as gentle as possible. Make two cakes up at a time and bake together on the middle shelf of the oven.
|Per Serving||Per 100 g / ml|
|Fat||18.93 g||9.19 g|
|Carbohydrate||100.22 g||48.65 g|
|Protein||10.74 g||5.21 g|