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1 Ombre butter cake

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Ombre butter cake

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Ingredients

1 portion(s)

Ombre butter cake

  • 120 g raw sugar
  • 125 g Butter, softened
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 90 g Milk
  • 300 g Self Raising Flour
  • food colouring of choice
  • Buttercream Icing, Basic Cookbook
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  • 6
    35min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  • 9
5

Recipe's preparation

  1. Place raw sugar in mixing bowl and mill 2 sec/speed 9

  2. Add softened butter and vailla extract and mix 40 sec/speed 4

  3. Add eggs one at a time while mixing 30 sec/speed 4

  4. Add milk and flour and mix 20 sec/speed 5

  5. Scrape down sides of bowl and mix 20 sec/speed 5

  6. Preheat oven at 180 degrees and grease 1-4 cake pans.

    You can either bake each cake one at a time, or in batches depending on how many cake tins of the same size you have. I used 2 x 16" round tins and baked 2 at a time. 

  7. Pour cake batter into 4 seperate bowls. If you still have batter on left on the blades put the bowl back in the Thermomix and mix 5 sec/speed 5

  8. Add different amounts of your chosen colour to each bowl. Start with very small amounts and increase to your desired shade for each bowl.

  9. Pour each batter into a cake tin and bake in 180 degree oven for 15 minutes. Repeat as required if baking in batches.

  10. Allow cakes to cool completely then make the buttercream icing from the Basic Cookbook

  11. Assemble your ombre cake by placing the darkest coloured cake onto your cake board.

    Spread a layer of buttercream icing on top of this cake and then place the next lighter coloured cake on top.

    Repeat until all cakes are layered with buttercream icing, from lightest to darkest (top to bottom).

  12. Spread the remaining buttercream icing over the assembled cake to complete the cake

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Tip

This buttercake recipe has been converted from the Australian Women's Weekly cookbook.

I used 2 x 16" round cake tins and baked the cakes in the oven 2 at a time. Smaller cake tins would work great, but I wouldn't recommend using tins any bigger than 16".

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • 16" is a big cake tin. That's 41cm is this right?

    Submitted by JanelleFabreSimmonds on 10. June 2020 - 16:43.

    16" is a big cake tin. That's 41cm is this right?

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  • Great recipe, I'd add a little more milk though as...

    Submitted by Debstar1977 on 17. November 2017 - 13:50.

    Great recipe, I'd add a little more milk though as the batter seemed really thick. After I added a bit more milk it was great. Thank you

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  • easy and tasty  

    Submitted by ceduncan on 29. November 2016 - 16:54.

    easy and tasty tmrc_emoticons.)

     

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