Recipe

Rose pink vertical stripe cake

This vibrant rose pink vertical stripe cake is full of colour and delicious, sweet flavour - the perfect cake for your next party, family gathering, or celebration!

  • 50 mins preparation
  • 15 mins cooking
  • Serves 8
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Ingredients

Equipment
  • 23cm x 29cm swiss roll pan
  • balloon whisk
  • 35cm round wooden cake board
  • serrated knife
  • offset metal spatula
Rose pink vertical stripe cake
  • 3 eggs
  • 1/3 cup (75g) caster (superfine) sugar
  • 3/4 cup (110g) plain (all-purpose) flour
  • 1/2 teaspoon baking powder
  • 30 gram butter, melted
  • 2/3 cup (150g) caster (superfine) sugar, extra, for sprinkling
  • rose pink food colouring
Butter cream
  • 750 gram unsalted butter, softened
  • 1.5 kilogram icing sugar
  • 1 cup (250ml) milk
  • 3 teaspoon almond essence
Swiss meringue butter cream
  • 6 egg whites
  • 1 1/2 cup (330g) caster sugar
  • 500 gram unsalted butter, softened, cut into cubes
  • 1 teaspoon vanilla extract

Method

Rose pink vertical stripe cake
  • 1
    Preheat oven to 180°C. Grease and line base and long sides of pan with baking paper, extending paper 5cm over sides.
  • 2
    Beat 3 eggs and ⅓ cup sugar in small bowl with electric mixer until pale and doubled in size. Sift ¾ cup flour and ½ teaspoon baking powder over egg mixture; pour 30g melted butter down side of the bowl. Using a metal balloon whisk, gently fold mixture until just combined. Pour mixture into pan; smooth surface.
  • 3
    Bake cake for 15 minutes or until dry to the touch.
  • 4
    Place a piece of baking paper cut the same size as the pan on bench; sprinkle with some of the extra sugar. Turn hot sponge onto paper; peel away lining paper. Using paper as a guide; loosely roll sponge from short side. Stand until cool.
  • 5
    Follow steps 2-4 five more times, but tint each mixture a darker shade of pink to the previous batch.
  • 6
    While cakes are cooling, make butter cream.
Butter cream
  • 7
    Beat butter in a medium bowl with electric mixer until as white as possible. Gradually add sifted icing sugar, in batches, until well combined.
  • 8
    Add milk and essence; beat until well combined. Reserve one-third of the butter cream in another bowl.
  • 9
    Make Swiss meringue butter cream.
Swiss meringue butter cream
  • 10
    Combine egg whites and sugar in a heatproof bowl. Place over a pan of simmering water; whisk constantly for 10 minutes or until mixture reaches 70°C on a sugar thermometer and sugar is completely dissolved.
  • 11
    Transfer to large bowl of an electric mixer; beat for 10 minutes or until firm peaks form and mixture is almost at room temperature. Add butter, one cube at a time, beating well between additions, until all the butter is incorporated and the mixture is pale and smooth; beat in extract.
  • 12
    Divide mixture evenly into 4 bowls. Tint 3 bowls pink, so that each portion is slightly darker than the last. Leave last portion plain.
Assembling and decorating cake
  • 13
    Carefully unroll cooled sponges. Use serrated knife to trim edges of each sponge. Cut each sponge in half lengthways. Spread each layer evenly with remaining butter cream.
  • 14
    Starting with a plain sponge, roll one half to create a log - you need one half of the plain sponge only. Roll light pink cake around plain sponge. Continue rolling sponges, graduating from light to dark pink. Place on cake board.
  • 15
    Spread reserved butter cream over top and side of cake.
  • 16
    Spread plain meringue butter cream over top of cake. Spread lightest pink butter cream over the top third of the cake; spread the next shade over the middle third of the cake. Spread darkest shade over the lower edge of cake. Use spatula to gently blend colours.
  • 17
    Top with fresh organic flowers, if you like.

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