COOKIES on the DR. OETKER website

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Dotty Inside Cake

Children will love the hidden dotty centre of this cake!

8 slices

Difficult 100 Minutes

Ingredients

Ingredients

For the recipe  Dotty Inside Cake

For the dots:

175 g Plain Flour (6 oz)
2 Dr. Oetker Baking Powder Sachets x 2 sachets (2 tsp/10g)
100 g Lightly Salted Butter (3 1/2 oz), softened
175 g Caster Sugar (6 oz)
125 ml Whole Milk (4 1/2 fl.oz)
3 Dr. Oetker Free Range Egg White Powder Sachets x 3 sachets (15g) or 3 egg whites
Dr. Oetker Pink Extra Strong Food Colour Gel
Dr. Oetker Blue Extra Strong Food Colour Gel
Dr. Oetker Green Extra Strong Food Colour Gel
Dr. Oetker Orange Extra Strong Food Colour Gel

For the sponge cake:

125 ml Whole Milk (4 1/2 fl.oz)
7.5 ml Dr. Oetker Sicilian Lemon Extract (1 1/2 tsp)
175 g Plain Flour (6 oz)
2 Dr. Oetker Baking Powder Sachets x 2 sachets (2tsp/10g)
100 g Lightly Salted Butter (3 1/2 oz), softened
175 g Caster Sugar (6 oz)
3 Dr. Oetker Free Range Egg White Powder Sachets x 3 sachets (15g) or 3 egg whites

To decorate:

165 g Unsalted Butter (5 1/2 oz), softened
300 g Icing Sugar (10 oz)
5 ml Dr. Oetker Sicilian Lemon Extract (1 tsp)
75 g Dr. Oetker Ready to Roll White Fondant Icing (75g/3 oz)
Dr. Oetker Pink Extra Strong Food Colour Gel (2/3 drops)
Dr. Oetker Green Extra Strong Food Colour Gel (2/3 drops)
Dr. Oetker Orange Extra Strong Food Colour Gel (2/3 drops)
Dr. Oetker Blue Extra Strong Food Colour Gel (2/3 drops)
about 10 g Icing Sugar (To dust)

preparation

Preparation

1

Preheat the oven to 170°C (150°C fan oven, 325°F, gas 3). Grease and line 2 x 15cm (6 inch) round cake tins. Cut 2 strips of parchment about 5cm (2inches) wide by 5cm (2inches) 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

Make up the Egg White Powder according to the packet instructions and whisk 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 approx. ½ tube of a different Gel Food Colour 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 (1 ¼ inch) 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

Make up the Egg White Powder according to the packet instructions and whisk 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 Regal Ice into 4 portions and working on one piece at a time, flatten the icing and add a few drops of a Food Colour Gel. 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 Regal Ice 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!

Nutritional Information for the recipe Dotty Inside Cake

Per Serving Per 100 g / ml
Energy 3814kJ
911kcal
1742kJ
416kcal
Fat 41.23g 18.83g
Carbohydrate 125.10g 57.12g
Protein 8.84g 4.04g