Ribbon Cake (Sri Lankan)

 

Prep time: 30 minutes

Cook time: 25 minutes 

Ingredients needed:

For Cake:

* 1cup Unsalted Butter at room temperature 

* 1cup Granulated Sugar 

* 4 Eggs at room temperature 

* 1tsp Vanilla Extract 

* A drop of Almond Essence 

* 3tsp Baking Powder

* 1 1/2cups + 3tbsp Cake Flour 

* 1/4cup 2% Milk

* 1tbsp Oil

* 1/8tsp Pink food coloring (if gel use lesser than 1/8th) 

* 1/8tsp Green food coloring (if gel use lesser than 1/8th)

Buttercream Icing:

* 1 1/2cups Unsalted Butter

* 4cups Icing Sugar

*  1 1/4tsp Vanilla Extract 

* 3-4tbsp Whipping Cream 

* Sprinkles of your choice (optional)

* 2 Cake pans of your choice (round or square)

  

Directions:

* Grease and line 2 cake pans of your choice. Grease, line with parchment paper, and grease the parchment paper. I used two 7" round cake pans for this recipe. Set aside. 

* Preheat oven to 350degrees. 

* Combine the cake flour and baking powder, whisk, and set aside. 

* Using a stand mixer (paddle attachment), or electric hand beater, combine the butter and sugar and whisk on medium-high until light and fluffy. 

* Add in the eggs one at a time, whisking on medium speed, until just combined. Scrape the sides and bottom of the bowl, ensuring the butter and sugar is combined. 

* Add in the vanilla, almond essence and oil, and mix to combine. 

* Add in the flour mixture and milk, alternating between dry and wet. Start and end with dry. First add 1/3 of the flour, then 1/2 of the milk, then 1/3 of flour and then 1/2 of the milk, and then the final 1/3 of the flour. Mixing in between each addition. Scrape the bowl down to ensure all ingredients are combined. 

* At this point divide the batter up into two bowls, equally. Add green coloring into one, and pink into the other, whisking to combine well. Pour the batter into the prepared pans. 

* Bake at 350degrees for 20-22 minutes. Cake will be done once an inserted toothpick comes out clean. Once ready, take the cakes out of the oven and leave to cool in the pan. After it has cooled enough (10-15 minutes), take the cakes out of each pan, and leave on a wire rack to cool completely. 

* To make the buttercream icing, place the butter in a bowl, and beat it using a handheld electric beater, until it is fluffy and smooth. Add in the icing sugar a cup at a time beating on low speed. Add in the vanilla, and then the milk a tablespoon at a time. 

* Add the milk based on the consistency of the icing as you whisk it. 

* Once the cakes have cooled, Place the green cake on the turntable or cake stand you will be using to ice the cakes. Add icing to the top of the cake. Place 2nd cake over the icing. Then ice the whole cake. 

* Place 4-5 tablespoons of icing in a piping bag with an icing tip, and ice the side of the cake, in concentric circles. You can use sprinkles of your choice, or leave the cake without sprinkles. 

* Chill the cake in the fridge for an hour prior to cutting. 

 

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