Blue Layered Sponge Cake

This blue layered sponge cake features four sponge layers with buttercream and blueberry jam, finished with a colorful white chocolate ganache drizzle and playful candy decorations.

Ingredients

Sponge cake

• 8 eggs
• 1 1/3 cups caster sugar
• 2 tsp vanilla extract
• 2 cups self-raising flour
• Sky blue gel food colouring
• 3/4 cup blueberry jam

Buttercream

• 250g butter, softened
• 3 cups icing sugar mixture
• White icing colouring (optional)

Ganache drizzle

• 180g block white chocolate, chopped
• 1/3 cup thickened cream
• Gel food colourings (sky blue, royal blue and teal)

Decorations

• Assorted lollipops (whole and crushed), to decorate
• Gumballs, to decorate
• Sprinkles, to decorate

Method

1. Preheat the oven to 180°C/160°C fan-forced. Grease four 6cm-deep, 20cm round cake pans. Line the bases and sides with 3 layers of baking paper.
2. Using an electric mixer, beat 1/2 the eggs and 1/2 the sugar for 10 minutes or until thick and creamy and the mixture forms ribbons when the beaters are lifted. Beat in 1/2 the vanilla. Sift 1/2 the flour over the egg mixture. Fold to combine. Divide the mixture evenly between 2 cake pans. Gently level the tops with a spatula.
3. Bake for 22 to 25 minutes or until the tops of the cakes are just firm to the touch. Turn, top-side up, onto wire racks lined with baking paper. Cool completely.
4. Meanwhile, using an electric mixer, beat the remaining eggs and sugar until light and creamy. Using sky blue food colouring, tint the mixture blue. Beat in the remaining vanilla. Sift the remaining flour over the mixture. Fold to combine. Divide the mixture between the remaining 2 cake pans. Gently level the tops with a spatula.
5. Bake for 22 to 25 minutes or until the tops of the cakes are just firm to the touch. Turn, top-side up, onto wire racks lined with baking paper. Cool completely.
6. Make the buttercream: Using an electric mixer, beat the butter for 10 minutes or until pale and fluffy. Gradually add the icing sugar, beating until well combined. If desired, use the white icing colouring to tint the buttercream white.
7. Place 1 blue cake onto a serving plate. Top with 1/3 cup buttercream, spreading to level. Spread 1/4 cup jam over the buttercream. Repeat the layering, alternating cake colours, finishing with a layer of cake. Spread the remaining buttercream over the top and side of the cake. Smooth with a spatula.
8. Make the ganache drizzle: Place the chocolate and cream in a microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes or until melted and well combined. Divide the mixture evenly among 3 bowls. Using the food colourings, tint 1 portion sky blue, 1 portion royal blue and the remaining portion teal.
9. Working quickly, spoon the ganache onto the top of the cake, alternating colours and allowing the ganache to drip down the side. Leave to set for 1 hour. Just before serving, decorate the top of the cake with lollipops, gumballs and sprinkles. Serve.

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