Rainbow Sponge with fresh cream

as usual, It's been ages since i've last updated anything. this time i'm going to share an alteration of a classic sponge recipe that (so far) has always worked for me.

The sponge recipe- i got it off a friend who (i think) got it off an alex goh recipe.

120g caster sugar
10g ovallete
4 medium sized eggs
1 tsp vanilla essence or any flavour
120g flour (low protien@cake flour@super fine flour)
20mls water
20mls melted butter @ corn oil


  1. beat caster sugar, ovallete and eggs until light and fluffy. this may take around 5 minutes or more even when using an electric stand mixer with a whisk attachment.
  2. mix in the vanilla essence @ desired flavour.
  3. sift the flour and add it in small batches to egg and sugar mix, alternating with small amounts of the water. do not over mix, mix only enough to combine ingredients- alternately you can fold in the flour in water with a spatula to prevent overmixing.
  4. lastly fold in the oil or melted butter.
  5. to create the rainbow layers, divide the mixture into as many colours that you want to. I did four because i didn't want the layers to be to thin - it would make handling the cake harder.
  6. mix in the desired colours, try not to overmix.
  7. if baking the whole sponge, i would usually leave it for about 40 min - 50 min in a 180C oven (no fan) or 160 with fan.
  8. for baking layers, i'd leave it for about 15-20 mins, same temperature.
  9. once baked, remove from tin and cool. cooled layers can then be iced.

ideas for icing the cake
  • fresh whipped cream - sweetened with icing sugar or not, which ever you prefer
  • cream cheese icing
  • butter cream
  • choc ganache

i like to leave the rainbow layers exposed on the outside, so you can see the layers without cutting the cake.


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