The Great Australian Bake Off

Light and tasty. 


  • Lavender and mandarin cake

  • 4 egg yolks

  • 30g caster sugar

  • 1/4 tsp sea salt flakes

  • 40ml canola oil

  • 140ml milk

  • 120g cake flour

  • 1/2 tsp baking powder

  • 5 egg whites

  • 50g caster sugar

  • 1/2 tsp cream of tartar

  • 2 mandarin, zested

  • Rose and strawberry cake

  • 8 egg yolks

  • 60g caster sugar

  • 1/2 sea salt flakes

  • 80ml canola oil

  • 280ml milk

  • 240 cake flour

  • 1 tsp baking powder

  • 10 egg whites

  • 100g caster sugar

  • 1 tsp cream of tartar

  • 2 tbsp rose water

  • Swiss meringue buttercream

  • 8 egg whites

  • 600g caster sugar

  • 800g unsalted butter, room temperature

  • 3 tsp vanilla bean paste

  • 2 punnets fresh strawberries - sliced

  • 4 tbsp rose water

  • 2 drop lavender essence – food grade

  • Decoration

  • 4-5 sheets gold leaf

  • Petal Dusts: purple, yellow, magenta

  • 200ml vodka

  • Fresh orchids or handmade edible orchids


  • 1.

    For the cakes, preheat oven to 170C. Separate egg yolks and whites into 4 mixing bowls. Makes sure you discard one egg yolk in each recipe.

  • 2.

    Put caster sugar into the egg yolks and beat with a whisk till slightly pale and sugar is dissolved. Then put in the required amount of oil and milk into both egg yolk bowls, whisk well. Then sift in the flour, baking powder and salt into both bowls, mix well. Keep aside.

  • 3.

    For the egg whites, put both mixing bowls on the mixer and mix on medium speed till frothy, start adding the caster sugar slowly till it reaches soft peaks. Then add cream of tartar into both and beat till firm peaks.

  • 4.

    Into one egg yolk bowl add half of the mandarin zest and the 2 tbsp rose water into the other egg yolk bowl and fold gently.

  • 5.

    To mix the yolk batter and white, put in 1/3 of each egg whites into the two bowls and fold in gently and then repeat till there is no egg white left. Make sure it is folded well with no egg white streaks.

  • 6.

    Pour the batter into the 21cm and 25cm tins from a low height. Bang each tin twice on the counter to release any air bubbles and put in preheated oven. Bake both tins for 15 mins at 170c and then drop the temperature down to 160c for 20 mins and then drop the temperature down to 150c for 10 mins.

  • 7.

    Check if the 21 cm is baked by putting a skewer through and take it out if done. Leave the 25 cm tin for another 15-15 mins till done. Once out make sure to invert it right away and let it cool till room temperature

  • 8.

    For the buttercream, put the sugar and egg whites into a bowl and using a whisk mix on a bain-marie till all sugar is dissolved. Transfer into a mixing bowl and put it on medium speed till the mix doubles and cools down.

  • 9.

    Meanwhile, chop the butter up and leave it aside. After around 15-20 mins of mixing, start adding butter, till the mixture comes together. Put 1/3 of the buttercream into one bowl and another 1/3 into another bowl and add vanilla bean to the remaining buttercream. To one 1/3 add lavender essence and mix well and to the other 1/3 add rose essence and mix well. Leave aside covered.

  • 10.

    To stack the cakes up, layer each chiffon cake into two or three layers and then to the bottom 25 cm add a layer of the rose cream and sliced strawberries, repeat for all layers. Then for the 21 cm cake repeat the same with lavender cream and mandarin zest.

  • 11.

    Put four dowels through the bottom cake and cut it off at the right length on top so the dowels cannot be seen. Put some buttercream on the small cake board and put the 21 cm cake on it and place it on the 25 cm cake. The dowels should hold the top cake up without crushing the 25 cm cake.

  • 12.

    Then ice the cake with the vanilla cream and place the flowers, strawberries and some mandarins pieces on the cake and serve.


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

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