Pastel Blue Spirulina Ombre Cake | Recipe

Ingredients:

3 large egg yolks,

20g sugar,

2 tsp blue spirulina powder,

45ml vegetable oil,

1 tsp vanilla extract,

40ml milk,

65g cake flour,

3 egg whites,

50g sugar

350ml heavy whipping cream,

2 tbs sugar

2 tsp, 1 tsp, 1/2 tsp blue spirulina powder

Method:
1. Whisk together the egg yolks and sugar until pale.
2. Whisk in the blue spirulina powder until smooth before also whisking in the oil and vanilla.
3. Whisk in the milk until combined.
4. Mix in the flour until the mixture thickens.
5. In another large bowl, whisk the egg whites and sugar until stiff and glossy peaks form.
6. Fold in the egg whites into the main cake mixture until no streaks remain.
7. Pour batter into a lined 9 x 12" baking pan and drop the pan a few times on the kitchen counter to release any air bubbles.
8. Bake at 190c for 18-20 minutes. Let the cake cool completely once baked.
9. Whip up the cream and sugar until soft peaks form.
10. Divide the cream into 4 and into one bowl mix in 2 tsp of spirulina powder. Into the second portion of cream, mix in 1 tsp of spirulina powder. Into the third portion mix in 1/2 tsp.
Place these creams into individual piping bags.
11. Flip the cake over onto a new parchment sheet of paper. Peel off its current parchment paper. Trim off the edges of the cake and cut into 6 squares.
12. Take one square and pipe a thick, even layer of cream on top. Sandwich with another square of cake.
13. Place pieces of parchment paper underneath each edge of the cake for neater decoration.
14. Pipe a line at the bottom of the cake using the darkest shade of blue cream. Repeat on top of this line with the next lighter shade, and again with the lightest shade of blue until all sides are covered.
15. Smooth out the sides with a knife to blend the colors creating an ombre effect.
16. Remove the pieces of parchement paper used to line the edges of the cake.
17. Spread a dollop of the white cream on top using the back of a spoon to create wave effect.
Repeat steps 12 to 17 for the other 4 squares of cakes to make a total of three cakes.
18. Refrigerate for at least 3 hours before serving.