Sponge Cake Christmas Tree
Trim the sponge cake into hexagonal layers, stack them into a Christmas tree shape, and dust with powdered sugar to finish.
Ingredients
cake flour
220 g
eggs
120 g
sugar
100 g
ginger powder
3 g
milk
35 ml
lemon juice
4 ml
salad oil
25 ml
buttercream
500 g
powdered sugar (for decoration)
25 g
Instructions
1
Preheat the oven
Preheat the oven to top heat 180°C and bottom heat 165°C. Set aside.
2
Make the cake batter
Crack the eggs into a mixing bowl, add the sugar and lemon juice, and beat with a mixer until pale and thick with a ribbon stage. Sift the cake flour and gently fold it into the mixing bowl, then add the ginger powder, salad oil, and milk, and mix evenly into a cake batter.
3
Baking
Pour the batter into a baking pan, smooth the surface, and bake in the oven for 35 minutes. Once baked, let the cake cool completely before using.
4
Slicing
Use a serrated knife to horizontally slice the cake into 5–6 large layers.
5
Shaping
Before making the Christmas tree, draw a set of hexagonal paper templates on stiff cardboard and cut out the outlines with scissors. Then, following the size of the templates, trim the sponge cake into a set of hexagonal cake pieces with scissors.
6
Assembly
Spread buttercream between the cake layers, stacking each piece offset from the one below to form a pyramid shape of the Christmas tree.
7
Decoration
Dust with powdered sugar to decorate, and serve.
