Holi is here! If you are not celebrating holi this time, then we have a delicate recipe for you, Have a look:
Courtesy of chef Avijit Ghosh, corporate executive Pastry Chef at Smoor.
Ingredients
For vanilla sponge
Ten eggs
240g refined sugar
320g all-purpose flour
30g cake gel
12g baking powder
40g refined oil
7 VIBGYOR food colours
2-3 tsp of vanilla essence
For the cream cheese filling
7 6” round sponge sheet of ½ cm or larger height
125g cream cheese
120g butter
60g icing sugar
10ml vanilla essence
30g sugar syrup
Method:
To bake the vanilla sponge
Add all the ingredients to a large mixing bowl and whisk it. Then divide the mixture into seven equal parts and add the seven rainbows (VIBGYOR) colours to each of the seven parts separately.
Then move on to lining a 6-inch cake mould with butter or parchment paper and pour the coloured vanilla cake mix individually, one in each of the seven cake moulds.
Bake at 180 deg Celsius for at least 20 minutes.
To make the cream cheese filling and assembling the cake.
Whisk the butter until it has soft peaks and is light and fluffy in its texture. To this, add the icing sugar and blend it well.
Finally, add the vanilla essence. To this, blend the buttercream along with the cream cheese.
Now, take each of the coloured sponge and soak them with sugar syrup by carefully pouring on them.
In the order of VIBGYOR, lay the violet sponge down first and layer with the cream cheese and buttercream mixture.
Now add the next layer, which is in the indigo colour and repeat the layering of the mixture, following it up with sponges of blue, green, yellow, orange and red.
Continue doing until you top the red sponge with the filling. Dust it with icing sugar and cut a nice chunky slice to enjoy!
