Description
This healthy, light and fluffy sponge cake and whipped cream frosting is the perfect base for a smash cake that little hands can easily dig into and tear apart! And will help you avoid my epic first smash cake fail!
Makes 2x 6 inch cakes
Ingredients
Instructions
Make The Cake Layers
- Preheat oven to 350F and prepare two 6 inch cake pans by lining the bottom the parchment paper and lightly greasing with non stick spray or butter.
- In the bowl of a stand mixer or with an electric whisk beat the cold eggs until frothy and light. Add the maple syrup and mix until doubled in size and smooth white in color. This is the base for any perfectly light and airy sponge cake -perfect for little hands to tear apart.
- Add in the banana, melted butter or oil and vanilla essence and beat until well incorporated. Slowly sift in the flour half at a time and fully incorporate before adding the rest.
- Whisk in the baking soda and lemon juice together. This should create some foam. Gently mix in. Do not over mix, as you do not want to break up the bubbles too much!
Bake The Cake
- Divide the batter evenly between the two prepared cake pans.
- Bake in a preheated oven for 20 -25 min, or until a toothpick inserted into the centre comes out clean and the top is lightly golden brown.
- Baking time can vary from oven to oven and what type of pans you are using, so start checking them around the 20 min mark. But then again your baby probably wont complain if your sponge is slightly over baked…
Once baked, allow to cool completely before frosting.
Make The Frosting
- Whip together the heavy cream and maple syrup untill stiff peaks form.
- Add in the sour cream or yogurt and continue to whip until the mixture is light and fluffy, about 30 seconds.
- If using freeze dried powdered fruit or food coloring add it in now and mix until desired color is reached.
Assemble The Smash Cake
- The entire cake can be assembled and stored in the fridge up to 12 hours ahead of time.
- Once your cake layers are completely cooled, assemble the smash cake layers with a generous amount of frosting in between, on top and on the sides of the cake.
- Decorate with fresh fruits or as desired and store in the fridge until ready to smash it up!
- You can make extra frosting to pipe some decorations on top of the cake if desired.
Notes
* Use a neutral tasting oil like, sunflower, avocado, grapeseed or coconut oil.
* If using freeze dried powdered fruit to add color to your frosting, add as much or as little to reach the desired color.
*You can make the cake layers up to 2 days ahead. wrap them in cling film and keep stored in the fridge until ready to assemble.
*The frosting can be made up to 12 hours ahead of time and your cake can be assembled and kept in the fridge until its time to smash it.
* The frosting can be made Dairy Free, by simply using thick non- dairy yogurt or sour cream and chilled and whipped coconut cream.
