Earl Grey Sponge Cake

1. In a mixing bowl, whisk Prima Cake Mix, eggs and cooled earl grey tea on maximum speed for 7-10 minutes until it turns pale yellow, fluffy and thick.
2. Reduce to speed 1 and gradually pour in vegetable oil. Gently fold with a spatula until well-combined.
3. Repeat step 1-2 for the second set.
4. Combine both batters and divide into 5 equal portions.
5. Add varying amounts of purple and pink food gel colouring into each portion to get a gradient of 5 different colours from deep purple to light pink. Starting with the deep purple first.
6. Line a 7-inch cake pan with parchment paper and pour in batter. Bake at 180°C for about 25 minutes*.

Tips: Cake is done when skewer stick inserted in the centre comes out clean.

Italian Meringue Lemon Buttercream

1. Boil granulated sugar and water in a saucepan until the sugar syrup reaches the softball stage.
2. In a mixing bowl, whisk egg white at high speed until soft peak stage.
3. Gradually pour in sugar syrup, the bowl should feel hot. Continue to whisk until firm peak stage then reduce to low speed. The bowl should feel lukewarm.l portions. Set aside.
4. Slowly add in softened unsalted butter and whisk at medium speed until it forms a homogenous mixture of buttercream. Continue whisking until the buttercream turns pale yellow or white. Set aside.
5. Divide buttercream into 4 equal single portions and 2 equal double portions. Set one of the double portions aside as this will be used to cream and crumb coat the cake.
6. Add varying amounts of purple and pink food gel colouring to the 4 single portions and 1 double portion, to get a gradient of 5 different colours from deep purple to light pink. The double portion should be coloured light pink as it will be used to pipe rosettes on the top of the cake.

Assemble

1. Sparingly cream each layer of earl grey sponge cake with the uncoloured lemon buttercream. Arrange the layers starting from deep purple at the bottom and ending with light pink at the top. Crumb coat the assembled cake then let it set in the freezer for 15 minutes.
2. Pipe buttercream rosettes on the side of the cake, progressing from bottom to top, from deep purple to light pink. Finally, pipe rosettes on the top of the cake using the light pink buttercream.
3. Purple Ombre Cake is ready to serve.