The Great Australian Bake Off

This simple and stunning creation is one for the recipe book.


  • Sponge

  • 470g cake flour

  • 35g cornflour

  • 5½ tsp baking powder

  • 320g unsalted butter, at room temperature

  • 570g caster sugar

  • 2 tsp vanilla bean paste

  • 7 egg whites (235g), lightly whisked

  • 430ml milk

  • ½ tsp table salt

  • Royal blue gel paste food colour .75oz

  • Cream cheese frosting

  • 500g unsalted butter, at room temperature

  • 800g pure icing sugar, sifted

  • 750g cream cheese, at room temperature


  • 1.

    For the sponge, pre-heat oven to 180c, grease and line cake tins. Stir together flour, baking powder, cornflour and salt. Leave aside. Beat butter in a large bowl until smooth, add caster sugar and beat till fluffy. Add vanilla and mix in. Incorporate egg whites bit by bit and mix until combined. Sift in flour mix to batter alternating with milk—flour to be added last. Divide mixture and add colour as required to reach blue shades. Pour mixtures into the greased cake tins, bake for roughly 25mins. Cool in tins for 5mins then turn out onto cooling rack until room temp.

  • 2.

    For the frosting, beat the butter for frosting until creamy, add icing sugar in 4 goes until combined. When smooth add cream cheese and beat till smooth. Separate frosting into 4 bowls and add colour to reach desired shades of blue. Scoop mixtures into 4 piping bags fitted with 10mm round tips. Place sponges on cake stand one by one from darkest to lightest while frosting every sponge with the according colour before placing the next sponge on top. Once completing assembly apply a light crumb coat around sides. Use the rest of the frosting to decorate sides and top of the cake by piping dots and swiping across with a small pallet knife.

Nutritional information

Nutritional analysis per serving (44 servings)

  • Energy 364kj
  • Fat Total 21g
  • Saturated Fat 13g
  • Protein 3g
  • Carbohydrate 41g
  • Sugar 31g
  • Sodium 182mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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