Celebrate the Youth Olympic Games and bake your own Olympic Ring Cake!
If your mixture (at step 3) is thick and heavy add up to 40ml of semi-skimmed milk – adding a tablespoon at a time until the mixture is lighter and creamy.
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Pre-heat the oven to Gas Mark 4/170 degrees Fahrenheit.
Grease 5 x 7 inch tins (disposable flan tins are perfect).
Cream the butter and caster sugar together until light and fluffy using a wooden spoon or electric whisk (with the help of an adult). Add the eggs one at a time followed by a little of the flour and mix well before adding the remaining flour and vanilla extract.
Take 5 bowls and divide the mixture evenly between each bowl.
Now add your gel food colouring. Add a little at a time and mix until you get a colour you are happy with. The gel colours are expensive but go a long long way! The black sponge mix will need the most gel colour adding.
Transfer the sponge mixtures in the 5 separate tins and bake for approximately 20 mins. They are ready when the top is nice and springy (ask a grown up to check for you). Make sure that they don’t go brown.
Whilst the sponges are baking you can prepare the cream cheese frosting. - take a separate bowl and cream the butter, cream cheese and add the icing sugar slowly. Cover with cling film and put in the fridge to chill.
Once the sponges have cooled secure the black one to a cake board (or plate) with a small amount of jam smeared in the centre.
Add jam and a small amount of cream cheese frosting to the top of the black sponge. Layer the green sponge on top and repeat the fillings for the red and yellow sponges before adding the blue sponge to the top.
Take the remaining frosting and spread over the top and sides of your cake. It does not have to be smooth and it looks even better if you ‘stiple’ the frosting with the back of a spoon. To create a really wintery effect you could sprinkle some edible glitter on the top to make the frosting sparkle!
Wow your friends and family when you cut into the cake and reveal the Olympic rings!