Sponge Cakes are surprisingly easy to bake and this simple design ANYONE can do.
(Trust me, my decorating skills are sub-par)
I used Ginger Ale since I had some in the fridge and it’s a nice sweet addition to this sugar centerpiece.
Start with 5 room temperature eggs…
Whisk them in your stand mixer for 5 minutes on medium speed.
Eggs will lightening in color and almost triple in size…
Next, slowly mix in the liquid ingredients.
Lastly, slowly mix in dry ingredients.
My baking powder was activating already…!
Prepare a jelly-roll pan with parchment or a silicone baking sheet.
I lightly sprayed mine with baking spray as well (didn’t want to take any chances)
Spread batter evenly in pan and bake for 12-15 minutes at 350 degrees F.
Let cake cool completely before slicing into layers.
While cake is cooling, add ginger ale into a small sauce pan and simmer to reduce down to a syrup.
Once my syrup reduced and cooled slightly, I poured it into this nice little squeeze bottle to make drizzling on the cakes easier. You can use a spoon as well if you don’t have a squeeze bottle.
Next, whip up a small batch of frosting…
Get ready for piping…
Once the cake is cool, slice even layers. I only used 3 layers, but you can make as many as you want.
Lay the first cake layer on your plate, then drizzle with the ginger ale syrup and allow it to soak into the sponge.
I started piping dollops around the border and then filled in the middle with some frosting.
Next, top with the second layer of sponge cake, and drizzle with more ginger ale syrup.
Pipe buttercream just like the first layer, then top with another layer of sponge cake.
The top layer i filled in the gaps in-between the dollops and finished off the frosting.
Topped it with some pearl sprinkles to make it extra fancy 😉
I love it!