Adapted from lucindafamilykitchen basic sponge cake
Amended some steps
Ingredients A
150 gm self raising flour
4 egg yolks
75gm corn oil
75gm water
Ingredients B
4 egg whites
100 gm sugar
1/4 tsp Cream of tartar
Method:
Mix ingredients (A) till smooth.
Whisk ingredients (B) till stiff. Mix (A) to (B) and mix lightly.
Separate to 5 portion and mix the colour into individual bowl. Put each colour into piping bag and pipe alternately the colours into a 10 x 10 inch lined tray and dropped the tray on the table a few times. Bake at 180° for 20 mins.
Then transfer to a rack to cool for a while until your hand can handle and place a parchment paper on the cake and remove the bottom paper. Apply the cream and roll and put into fridge to cold for at least 3 hours
Swiss Meringue Buttercream
150 gms butter(cubed) must be cold whereby our finger can give a press. Not the frozen cold.
2 egg white
60 gm sugar
Method: Cook the egg whites and sugar over a double boiler. Stir with a whisk till the sugar melts. Take away from the heat and beat until the whites are stiff and cool. Add in the butter cube by cube and beat till creamy.(add in a pinch or two of salt)
Happy Baking
Kelly's Kitchen
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