Sombrero Cake
 
Making the sombrero cake base. See underneath for the icing
Ingredients
  • 600g butter
  • 3C sugar
  • 9 eggs
  • 4C Self Raising Flour
  • 2C Plain Flour
  • 375ml milk
  • 3 tbs cocoa powder
  • red & green food colouring
How to make it
  1. Beat the butter & sugar until it is smooth and pale in colour. With this much batter, it may be wise to do this section in batches. I did not and ended up with sugar coated butter flying around my kitchen. I only exaggerate a little bit.
  2. Add the eggs to the bowl and beat in one at a time.
  3. Transfer the entire amount into a bigger bowl now. (Again, I did not do this and ended up with flour all over my kitchen. Exaggeration? Slight.)
  4. Sift 2 Cups of flour into the mix. Doesn't matter which flour, just any of them. Now mix the flour in. It will be a little stiff.
  5. Pour about 125ml of the milk into the mix. There is only one kind of milk in this recipe so no confusion there right? Mix that in now. The mix will loosen a little bit. This is a good thing.
  6. Repeat steps 4 & 5 until all of the flour and all of the milk has been mixed through.
  7. Split the mix into four different bowls. Colour one red, another green and the third one brown. The cocoa goes in the one that you are planning to colour brown. (I can see the lightbulbs from here!)
  8. This is the fun part (as opposed to the washing up that happens later which is far less fun). Put a spoon in each of your coloured bowls and dollop the colours around the pan all higgeldy piggeldy.
  9. for those planning on sombrero cake-ing it up, I used a 28cm round springform for the base and a disposable aluminium deep pie dish for the peak.
  10. After you've dolloped the mix in [about half way for the big round tin and two-thirds of the way up for the pie dish] use a knife to swirl the colours together. Don't swirl too much or you'll end up with an off-brown cake with patches of colour instead of happy marbling.
  11. Now baking time. It'll take about an hour and a half in a 180C oven. Check for cookedness by inserting a skewer. If it comes out clean, the cake is done. If the top is browning too much, cover it with tin foil and keep baking.
  12. You'll have enough batter left over for some cupcakes. These are best eaten straight from the oven and slathered with nutella. I may or may not know this from experience.
Recipe by onebitemore at https://www.onebitemore.com/2009/05/sombrero-cake/