SIX LAYERED MOSAIC CAKE

This is the first time ever, us, at the tryst kitchen made such a big cake, as usual the creative head behind this one too was my partner and since I have a fractured leg he helped through the entirety of the process to make it look the way it does. This cake seems to be perfect for any celebratory occasion and can cater to a handsome gathering . Preparing the sponge cake and the buttercream is not such a task, only the layering takes a bit of effort but for that I have made it easier for all you bakers to grasp by taking a video of the whole process with a step wise instruction.

INGREDIENTS:

FOR THE SPONGE CAKE : I'm sharing the basic vanilla sponge Cake recipe here, I made 3 cakes using the same recipe and sliced them into half for a six layered cake, if you wish to you could make a smaller cake following the steps and the recipe. (Proportions are for 1 cake)

100 gms flour (maida)
110 gms powdered sugar
4 free range eggs
1/2 Tsp Baking powder
1/4 Tsp Baking soda
1 tsp vanilla extract
1/4 tsp Gel food colouring
75 gms butter ( cooking / unsalted butter is a preferred option , if you dont have that readily available normal butter would also do)

FOR THE FRENCH BUTTERCREAM ICING:(proportions are for a 6 layered cake )

350 gms Sugar
85 ml Water
125 gms egg yolk
120 gms softened unsalted butter
6 ml vanilla extract

METHOD:

CAKE:

Pre-Heat the oven at 180 degrees celsius ( Gas mark 4 and 350 degrees Fahrenheit) and grease a 5" round cake tin.
In a mixing bowl sift the flour, baking soda, baking powder and keep aside.
Beat the eggs and sugar until thick and frothy about 4-6 minutes if using an electric beater, it would take about 8-10 minutes if you're whisking the mixture with hand.
Once the mixture is light and fluffy, add in the sifted flour mixture in 2 halves, folding the flour into the eggs , you need not whisk/beat at this stage as overbeating would not give you a light and airy cake.
Once this is done, fold in the butter and vanilla and gel food colouring until its mixed well.
Spoon the mixture into the greased tin and bake the cake for about 15-20 minutes or until a skewer comes out clean.

FRENCH BUTTERCREAM:

Whisk the egg yolks, until pale and fluffy about 5 minutes if using a electric beater on high speed and 7-8 minutes by hand.
Once the eggs are done,in a saucepan over low flame , mix the sugar and water together and bring it to a boil, keep a thermometer handy and check the temperature it should be 115 degrees celsius.
Mix the hot sugar mixture very little at a time in the eggs while whisking on high speed(if you pour a lot of the sugar mixture in the eggs, the eggs would cook and rather than a buttercream you would have a sweet scramble.)
Whisk until this mix is thick and smooth and add in the butter, little at a time, enough so that it mixes completely into the mixture , keep adding the butter in steps, once its done , whisk the buttercream for about 2 minutes and refrigerate for 10-15 minutes before using it for icing the cake.