Ingredients
Difficulty : Easy
Serves : 10
Cooking Steps
- 1In a bowl, add 4 eggs and beat well using a hand mixer.
- 2Add ½ cup oil and beat until well combined.
- 3Add 1 cup powdered sugar and beat well.
- 4Add 1 cup maida, 1 tsp baking powder, and ½ tsp baking soda. Mix gently until everything is well combined.
- 5Add 1 tsp vanilla essence and mix well.
- 6Line a cake mould with butter paper and grease it with oil. Pour in the prepared batter.
- 7Bake in a preheated oven at 180°C for 30–35 minutes.
- 8Remove the cake from the oven and allow it to cool completely. Carefully remove the cake from the mould and remove the butter paper.
- 9Cut the cake horizontally into 4 layers.
- 10In a bowl, add 2½ cups whipping cream and beat until fluffy. Add powdered sugar according to your taste and beat again.
- 11Divide the whipped cream into three portions. Keep one portion green and colour the other two white and saffron/orange.
- 12Place the first cake layer on a cake board and brush with sugar syrup. Spread green whipped cream.
- 13Place the second cake layer on top and brush with sugar syrup. Spread white whipped cream.
- 14Place the third cake layer on top, brush with sugar syrup, and spread saffron/orange whipped cream.
- 15Place the final cake layer on top and brush with sugar syrup. Cover the entire cake with a thin layer of white whipped cream.
- 16Refrigerate for 15–20 minutes.
- 17Decorate the top by piping green cream on one side, white cream in the centre, and saffron/orange cream on the other side to create the tricolor effect.
- 18Pipe green, white, and saffron/orange cream borders and decorative swags around the cake.
- 19Refrigerate the cake for at least 30 minutes before serving. 🇮🇳🎂
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