COOKIES on the DR. OETKER website

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Dotty Inside Cake

Surprise your guests with a colourful cake - inside and out.

8 slices

More experience and time required 100 Minutes

Ingredients

Ingredients

for the recipe Dotty Inside Cake

For the dots:

175 g plain flour
2 tsp baking powder
100 g salted butter
175 g caster sugar
125 ml whole milk
3 Egg Whites
1 Dr. Oetker Gel Food Colour Sky Blue
1 Dr. Oetker Gel Food Colour Lime Green
1 Dr. Oetker Gel Food Colour Bright Red
1 Queen Food Colour Gel Yellow

For the sponge cake:

125 ml whole milk
7 ½ ml Queen Natural Lemon Extract (1.5 tsp)
175 g plain flour
2 sachets Dr. Oetker Baking Powder
100 g salted butter
175 g caster sugar
3 Egg Whites

To decorate:

165 g unsalted butter
300 g icing sugar
5 ml Queen Natural Lemon Extract (1 tsp)
75 g Dr. Oetker Ready to Roll Icing White
2 - 3 drops Dr. Oetker Gel Food Colour Lime Green
2 - 3 drops Dr. Oetker Gel Food Colour Bright Red
2 - 3 drops Dr. Oetker Gel Food Colour Sky Blue
Queen Food Colour Gel Yellow (a few drops)
about 10 g icing sugar (to dust)

Preparation

Preparation

1

Preheat the oven to 170°C. Grease and line 2 x 15cm round cake tins. Cut 2 strips of parchment about 5cm wide by 5cm longer than the width of the tin – these will be used as tin dividers.

2

First make the dots. Sift the flour and Baking Powder into a bowl. Put the butter and sugar in a large bowl and using an electric whisk, beat until creamy and well blended.

3

Gradually mix in the milk and sieved flour, in alternate batches, until well blended.

4

Whisk the egg whites until softly foaming but not too stiff, then gently fold into the cake mixture, taking care not to overmix the batter at this stage. Divide the cake batter equally between 4 bowls.

5

Squeeze the different Gel Food Colours (Sky Blue, Lime Green and mix Bright Red and Yellow to achieve an orange shade) into each portion and gently mix each to make vibrant coloured batters.

6

Take one coloured batter and spoon into half of the prepared tin, taking care to contain it within the area. Using one of the parchment strips, place it upright down the centre of the tin, and use it to hold the batter in place, scooping it back if necessary, and tucking the excess parchment round the inside of the tin to make a division. Take another colour and spoon into the other side of the tin – keep the parchment divider in place during baking so that the mixtures cook as separate portions.

7

Make up the other tin in the same way with the other 2 portions of cake batter. Bake for about 35 minutes until very lightly golden and just firm to the touch. Cool for 5 minutes then turn on to wire racks, remove the parchment and leave to cool completely.

8

Grease and re-line the tins. Working on one cake colour at a time, use a 3cm round cutter, stamp out approx. 7-8 rounds from each piece of sponge (you will need 30 in total). Arrange one sponge circle upright in the centre of each tin, then lay another 4 pieces on their sides, close together, alternating in colour, around the centre piece. Lay the remaining pieces on their sides towards the edge of the tin – you should have room for 10 more pieces. Try and keep the pieces a little way in from the edge of the tin for best results during baking. Set aside.

9

Now make up the sponge cake. Mix the milk and Lemon Extract together in a jug. Sift the flour and Baking Powder together into a bowl. Put the butter and sugar in a large bowl and using an electric whisk, beat until creamy and well blended.

10

Gradually mix in the lemon flavoured milk and the flour mixture, in alternate batches, until well blended.

11

Whisk the egg whites until softly foaming but not too stiff, then gently fold into the cake mixture.

12

Divide the mixture between the prepared tins, carefully spooning it over the sponge rounds, making sure they are completely covered. Smooth the tops and bake for 45-50 minutes until very lightly golden and just firm to the touch. Cool for 5 minutes then turn on to wire racks to cool completely.

13

To decorate, put the butter in a bowl and beat for a few seconds until smooth and glossy. Gradually sift and work in the icing sugar. Beat until pale and fluffy, to make a smooth, spreadable icing. Mix in the Lemon Extract.

14

Spread ¼ of the icing over one of the cakes and sandwich together with the other half. Carefully spread the sides of the cake with more icing to make sure they are completely covered.

15

Divide the Ready To Roll Icing into 4 portions and working on one piece at a time, flatten the icing and add a few drops of a Gel Food Colour. Fold the icing over the colouring and gently mould it between your fingers to blend in the colour. Repeat the process until you have achieved your desired level of colour – you may need to dust your fingers with icing sugar if the icing becomes sticky.

16

Colour each portion of Ready To Roll Icing with a different Food Colour Gel, then dust the work surface with icing sugar and roll each piece out thinly. Using a small round cutter, stamp out sufficient coloured rounds to decorate your cake. Gently press into the butter icing until secured in place. Your cake is now ready to serve and enjoy!