This classic vanilla flavoured cake with layers of colourful swirls takes me down memory lane. As a teen I often wondered how the colours blended in perfect harmony. At the home science college in Mumbai, I learned how the batter with different hues were integrated. The various coloured batter were either alternated or swirled that created a ripple pattern when baked. Ribbon cakes are readily available at bakeries in Goa, but it is very easy to make one at home. Popular and a hot favourite for special celebrations like birthday parties, anniversaries, social gatherings or just to be enjoyed as a tea-time snack. A feast to the eyes and delight to the tastebuds, this cake is attractive, impressive, moist and delicious. With every bite, you will experience the decadent goodness and crave for more.
To make this cake, ensure that the ingredients; butter and eggs are at room temperature. Use proper measuring cups/spoons and follow the recipe precisely. Grease and line the cake pan. Ensure to preheat the oven at the correct temperature before baking. Do not over-beat or under-beat the batter as it will affect the texture and volume of the cake. Divide the batter into three bowls and colour the batter as desired. Layer each batter on top of one another. Bake at 350 F or 180 C for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool before unmoulding, slice and serve.
To make this cake, ensure that the ingredients; butter and eggs are at room temperature. Use proper measuring cups/spoons and follow the recipe precisely. Grease and line the cake pan. Ensure to preheat the oven at the correct temperature before baking. Do not over-beat or under-beat the batter as it will affect the texture and volume of the cake. Divide the batter into three bowls and colour the batter as desired. Layer each batter on top of one another. Bake at 350 F or 180 C for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool before unmoulding, slice and serve.
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Ribbon Cake
(Yields 650 grams)
Ingredients:
1 cup butter (at room temperature)
1 cup white granulated sugar
3 extra large eggs (each egg about 1/2 cup)
1 cup cake flour (refer to note below)
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1 drop of green colour
2 drops each of red and yellow colour to make it orange
a tiny pinch of salt
Method:
Allow butter and eggs to stand at room temperature for 30 minutes.
Grease and line a baking loaf pan with parchment paper.
In a medium bowl, sift the dry ingredients; flour, baking powder and salt. Set aside.
Preheat the oven to 350 F or 180 C.
Using a stand mixer or with an electric beater, first beat the butter until it is creamy and smooth. Add the sugar and continue beating until light and fluffy.
When sugar is well incorporated, add eggs one at a time. Mix in the dry ingredients and vanilla. Using a spatula, combine well and divide the batter equally into three bowls.
To the batter in one bowl, stir in the green colour and in the other a couple of drops each of red and yellow colours to make the batter orange. This cake was baked for Republic Day on 26th January 2024.
To represent the Indian flag, I layered the green batter at the bottom, white in the centre and orange batter on the top (see above pictures). Refer to Note below if using own choice of colours.
Tap the pan slightly on the kitchen counter a couple of times to remove any air bubbles.
Place the pan in the middle rack of the oven. Bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Cool cake completely before unmoulding onto a cutting board.
Cut into slices and serve.
Note:
To read click here: Copyright & Privacy Policy
Ribbon Cake
(Yields 650 grams)
Ingredients:
1 cup butter (at room temperature)
1 cup white granulated sugar
3 extra large eggs (each egg about 1/2 cup)
1 cup cake flour (refer to note below)
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1 drop of green colour
2 drops each of red and yellow colour to make it orange
a tiny pinch of salt
Method:
Allow butter and eggs to stand at room temperature for 30 minutes.
Grease and line a baking loaf pan with parchment paper.
In a medium bowl, sift the dry ingredients; flour, baking powder and salt. Set aside.
Preheat the oven to 350 F or 180 C.
Using a stand mixer or with an electric beater, first beat the butter until it is creamy and smooth. Add the sugar and continue beating until light and fluffy.
When sugar is well incorporated, add eggs one at a time. Mix in the dry ingredients and vanilla. Using a spatula, combine well and divide the batter equally into three bowls.
To the batter in one bowl, stir in the green colour and in the other a couple of drops each of red and yellow colours to make the batter orange. This cake was baked for Republic Day on 26th January 2024.
To represent the Indian flag, I layered the green batter at the bottom, white in the centre and orange batter on the top (see above pictures). Refer to Note below if using own choice of colours.
Tap the pan slightly on the kitchen counter a couple of times to remove any air bubbles.
Place the pan in the middle rack of the oven. Bake for 50 to 55 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Cool cake completely before unmoulding onto a cutting board.
Cut into slices and serve.
Note:
- One cup measure is 250 ml.
- Cake flour substitute - to 1 cup measure add 2 tablespoons of cornstarch and fill the rest with all-purpose flour.
- While baking, the orange batter which had 4 drops of colours (2 drops of red and 2 drops of yellow) settled at the bottom. The green layer with 1 drop of colour rose to the top with the white remaining in the centre. Swirled on its own creating a ribbon effect.
- Use choice of colours, as desired. Layer the coloured batters in the pan. Then, use a skewer to make a zigzag pattern through the batter. This will create a ribbon effect while the cake is baking.
