Royal Ascot Pink Bubbly Cake

With soft and fluffy vanilla sponge lathered in pink bubbly icing, The Pink Whisk’s Royal Ascot Pink Bubbly Cake is a sophisticated dessert for a sophisticated gathering.

Prep time
45 minutes
Cooking time
45 minutes
Servings
10
Difficulty
Medium

Ingredients

Cake

200 grams Stork
400 g caster sugar
4 large eggs
2 tsp vanilla extract
450 g self-raising flour
300 ml milk
Pink food colouring

Bubbly Vanilla Frosting

250 grams Stork
600g icing sugar
½ tsp vanilla extract
2 tbsps champagne

Instructions

Steps

In a large bowl cream together the Stork and caster sugar until well combined.
Beat in the vanilla followed by the eggs one at a time.
Add the flour and milk and beat well. Add a little pink food colouring and mix well. Gel colour is best to colour the cake mixture pink.
Divide the mixture between 2 well-greased deep sided 8” cake tins and bake in the oven for 45 minutes until a skewer comes away clean.
Transfer the baked cakes to a cooling rack and allow to cool fully.
Whilst the cakes cool, beat together the frosting ingredients until well combined.
Once the cakes have cooled level the tops of each with a sharp serrated knife and split each into 2 layers.
On a serving plate sandwich together each of the 4 layers using a thin layer of frosting. Coat the top and sides of the cake with the remaining champagne vanilla frosting. Create a ridged effect around the side of the cake with the tip of a small palette knife.
Decorate the top of the cake with crystallised rose petals and pearl sprinkles in different sizes, adding pearls around the base of the cake.
Serve.
Tip: To make your own crystallised rose petals: Separate the petals from the rose. Place the caster sugar into one small bowl and the egg white into a second. Beat the egg white with a fork to loosen. Coat both sides of a petal with egg white using a paint or pastry brush.
Tip: Place the petal into the caster sugar and toss gently to coat.
Tip: Set onto a sheet of baking paper and allow to dry out overnight.