Anniversary Celebration Sponge Cake

Feb 28, 2014
by Moumita Ghosh
Rated 5 / 5 based on 3 likes

Time flies when you're having fun blogging. Same with me, meeting all sorts of amazing people. And sharing and getting advice, encouragement, affirmation and inspiration. This blog has become a part of my life. Before 1 year ago, I just started this blog to share recipes in details. Now I am able to see my blog helping others to cook delicious food and enjoy them with families and relatives. It has become a part of my life, now I spend more time on PeekNCook than anything else. Which definitely makes me feel that I have been able to fulfill at least a dream of my life. Thanks to You all who have supported me and encouraged me to place more and more recipes on the blog. Thanks again and do visit my Facebook Fan Page and support me. At last HAPPY BIRTHDAY TO PEEKNCOOK!!!!!!!!!!!

Anniversary celebration Cake

150 Minutes
Cooking Time

Anniversary Celebration Sponge Cake

Ingredients

For The Sponge Cake :

Eggs - 4, yolk and whites separated
Vegetable or Canola oil - 1 cup
Vanilla extract - 4 to 5 drops
Powdered sugar - 1 cup
All purpose flour - 1 cup
Unsweetned Coco Powder - 1/2 cup
Baking powder - 1/2 teaspoon
Baking soda - 1/2 teaspoon

For The Icing :

Readymade Pilsburry fluffy white icing - 1 can
Readymade Pilsburry fluffy pink icing - 1 can

Preperation Steps

To Make The Sponge Cake :

Pre-heat the oven to 350F.

Grease 2, 6" pans with butter and dust some flour inside the pan.

Take a bowl and add the egg whites and beat with electric beater till the egg whites to medium peak. Add oil and beat again.

In another bowl add egg yolks, sugar and vanilla extract and whip on medium speed till the mixture becomes smooth and light lemon color.

Now pour the egg yolk mixture into the egg white mixture and fold both the mixture very carefully. But not do it fast, otherwise the air formed insight the egg mixture will be gone.

In another large bowl add 1/2 cup of all purpose flour, 1/2 cup sugar, 1/2 cup coco powder, 1/4 teaspoon baking powder and baking soda each and mix them together with a spatula.

Now add half of the egg batter into this dry mixture and fold to combine them together.

Now pour the mixture into a 6" prepared round baking pan and bake the chocolate cake for 30 minutes or until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 30 to 35 minutes.

Now take another bowl and add the remaining dry ingredients except the coco powder and mix them. Add rest of the egg batter into the bowl and fold to combine them together.

Now pour the mixture into another 6" prepared round baking pan and bake the chocolate cake for 30 minutes or until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 30 to 35 minutes.

Remove cakes from the oven, and let cool 15 minutes. Chocolate cake will not be decorated. Only the vanilla cake will be decorated.

Cut the uneven top of each cake to make them even the top. Run a knife or a cake divider (I used cake divider, I feel secure with it. But if you do not have one, you can use a long sharp knife) around the perimeter of each, and turn them out onto wire racks to cool completely.

To Decorate The Cake :

Take a cake base, place the chocolate cake in the middle of the base. Apply icing on the chocolate cake. Place 1 layer vanilla cake on the icing.

Again apply icing on the top of the sponge cake. Now apply the icing on the body of the vanilla cake. Make the icing even all over. Now decorate the top of the cake with ping icing.

Your cake is ready.