Chicken Buttercream Sponge Cake

I have been very busy for the past few months; hence the lack of update on this blog. My little boy is coming to 40 weeks old. In a matter of 12 weeks, he would be celebrating his first birthday! Therefore, I have been trying to bake a new cake just for him.  I have been looking at Google for inspirations of a simple, easy to bake and decorate cake. I am glad my persistence has yielded me some good results after many failed attempts. This was one of the most decent sponge cakes I have baked.

Top view of the cake

3 ingredient sponge cake

You can find another version of the Green Tea Rosette Sponge Cake here. I have since tweaked it further to reduce the sugar content of the cake. This was baked using an 6 inch removable base aluminium cake tin.

Ingredients needed:

• 3 tablespoons of caster sugar
• 4 medium size eggs
• 5 tablespoons of cake flour (sifted)

1. Preheat the oven to 150 degrees celsius. Prepare your cake tin (ungreased).
2. Using an electric mixer, beat sugar and eggs at high setting for 12 minutes. The batter should be pale yellow and fluffy.
3. Add in half of the cake flour, continue to mix at low. Add in remaining half.
4. Bake the mixture at 150 degrees for 10 minutes, then reduce heat to 130 degrees for another 20-25 minutes.
5. The cake is ready when the skewer comes clean.

The cake sliced into two halves and sandwiched with yam

Whipping up the buttercream

To prepare the buttercream for the cake:

Ingredients

• 227 g unsalted butter (softened at room temperature)
• 200 g icing sugar (sifted)
• 2 tbsp milk
• 1 tsp vanilla essence
• yellow and green gel colour

1. Beat the butter on high for 8 minutes (pale yellow consistency).
2. Add in the icing sugar, half at a time. Continue to mix on low.
3. Add in the milk and vanilla essence
4. Divide the buttercream into 2 portions (1:4). Mix in the gel colour well using a spatula.

Apply the buttercream using a spoon

The completed chicken cake

Decorate the cake with fondant and candied flowers (available from baking stores). I use a wilton tip size 233 to pipe the grass surrounding the cake. The cake is best served at room temperature so that the buttercream has softened.

It is a nice simple cake which requires minimal skill for piping the buttercream. Hope you enjoy it!