Easter Egg Rainbow Sponge Cake

This week I am participating in a Blog Hop about Delight Directed Education. This has inspired some kitchen experimentation for Easter. This oil sponge cake is a recipe that I grew up with and my mom used all the time.  It has never flopped and always come out just right.  I love it because it does not have an oily flavour it is light and fluffy and very easy to make. We have also used gluten free flours successfully with it.

Ingredients

• 3 Eggs Seperated
• 3/4 cup of Sugar
• 1/2 cup of room temperature water
• 1/2 cup of cooking oil 
• 1 1/2 cups of flour
• 3 teaspoons of baking powder 
• Food colouring of your choice

Method

1. In bowl one beat the egg whites till stiff peaks form
2. In bowl two add sugar to the egg yellow and beat until creamed together.
3. Add in water and oil. Beat until well aerated.
4. Add in the dry ingredients
5. Mix well
6. Add in the stiff egg whites
7. Fold in
8. Choose four colours (or more if you wish) and put 10 ml into each bowl
9. Divided the cake mix evenly between each colour and Mix well.  Allow to stand for two min.

• Pour the coloured batter into a greased baking pan. We used Wilton Cake Release.
• Form layers of colour until all the batter is in the tin.
• Place in 180'C oven 
• Bake for 30 - 45 min until golden brown and a cake skewer comes out clean
• Turn out on a cooling rack and allow to completely cool
• Make up your favourite icing (we used butter icing) and decorate your cake.
• Enjoy

We all enjoyed the fruit of our labour and as you can see we enjoyed taste testing as we baked.

What is your favourite sponge cake recipe ?

Blessings
Chareen

This post is linking to Try a New Recipe Tuesday.