Baking
Mini Strawberry Ombre Cake
Ingredients
- 6 tbsp KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 100g sugar
- 1/2 tsp vanilla extract
- 1 egg (L)
- 100g plain flour
- A pinch of salt
- 1/4 tsp baking powder
- 2 tbsp milk
- For the icing:
- 50g softened KERRYGOLD® UNSALTED IRISH BUTTER 227g
- 200g icing sugar
- 1 1/2 tbsp milk
- 2 tbsp strawberry jam
Directions
- Preheat the oven to 180C and grease a 6” round cake tin with 2" sides. Line the bottom with a round of parchment paper.
- In a medium bowl, beat together with an electric mixer the butter, sugar, and vanilla. Beat very well, for about 1-2 minutes.
- Add the egg and beat until well combined, about 15 seconds.
- In a small bowl, whisk together the flour, salt and baking powder. Add half of this to the batter and beat lightly.
- Stir in the milk and continue beating. Add the remaining dry ingredients and beat.
- Scrape the batter into the pan, smoothing the top and bake on a small sheet pan for 25-30 minutes, until a skewer inserted comes out clean.
- Let cool on a wire rack in the pan. Carefully remove the cake by running a knife around the edge of the pan. The bottom should come free easily, since it was lined with parchment.
- Next, make the buttercream: in a medium bowl, beat the butter with an electric mixer until light and fluffy. Add the icing sugar and milk and beat until combined.
- In a small bowl, add the strawberry jam, and stir in a scoop of the buttercream, about a 1/2 cup. Mix very well until combined. If it's not red enough for you, add red food colouring. If the jam causes the buttercream to be too loose and floppy, refrigerate it for an hour.
- Place the cake on a serving plate. Using a small spatula, spread the strawberry icing along the bottom edge of the cake.
- Next, spread the remaining (white) icing on top of the cake, pushing it down the sides as you go. Using the spatula, smooth the sides of the cake and blend the white and pink icing together.
- Slice and serve.
