The Ribbon Cake is a popular cake which you will notice at all local bakeries in Goa. It is a popular serve at prayer meetings in Goa or as a tea time snack. It being every colourful, children like it. However, in present days with concerns of adulteration with sub-standard colours and essence, I would not like my children to have any except from a trusted source. So I find baking one at home preferable.
Prep. Time: 25 Mins.
Baking Time: 45 Mins.
- Maida (APF) – 175 gms.
- Powdered Sugar (sieved) – 250 gms.
- Eggs (at room temp.) – 4
- Salted Butter (at room temp.) – 175 gms.
- Milk Cream – 1 ½ tbsp.
- Vanilla Essence – ½ tsp.
- Pineapple Essence – ½ tsp.
- Liquid Food Colour (Green) – a few drops
- Liquid Food Colour (Pink) – a few drops
- Baking Powder – 1 tsp.
Step 1: Line a baking tray [9 x 9 x 4 inch or similar] with parchment paper and keep aside. Preheat the oven at 180° c.
Step 2: Take the butter in a bowl at room temperature. Add the maida and mix well with a wire whisk till it forms a dough like mixture.
Step 3: Add the powdered sugar and whisk again for 3 to 4 minutes, till mixed well. Break an egg in a small bowl to check if okay. Add to the mixture and mix for 2 minutes. Do the same for the next 3 eggs (whisk for 2 minutes after each addition).
Step 4: Next add the milk cream and whisk at a fast pace for 3 to 4 minutes. The more quickly you whisk – the fluffier your cake will be.
Step 5: Finally add the baking powder and mix well for another 2 to 3 minutes (be careful not to miss this step).
Step 6: Divide the batter into three portions in the ratio 1:1:2 ( ¼ + ¼ + ½ ) Add vanilla essence and green food colour to one ¼ portion and whisk well to prepare the green batter.
Step 7: Add vanilla essence and pink food colour to the second ¼ portion and whisk well with a different whisk or clean, dry and use the same whisk. This will be your pink batter.
Step 8: Add pineapple essence to the ½ portion. No food colour to be added to the ½ portion. Whisk well with a clean whisk. This is your white batter.
Step 7: Now it is time to prepare the baking dish. Add ½ portion of the white batter into the baking tray and spread out with a spatula. Then pour all of the green batter and spread it out with a clean spatula. Then the pink batter and finally the remaining white batter once again. Spread with a spatula to smoothen and the tap the baking tray 2 to 3 times.
Step 8: Bake at 180°c for the first 15 minutes and then lower the heat to 160°c and bake for a further 30 to 35 minutes, till done. Later unmould and cool on a wire rack.
Hi we do not get cream from the milk. Can I use cream that we get in the tetra pack.
Yes of course. You can.
Would just like to know what you mean by milk cream,is that he one which is Tha carnation Danish cream as I am interested in trying out your recipe thank you
Milk Cream is Fresh Cream. I guess you could also use the brand you specify.
Hi Sean, Lovely recipe. Is there any way of copying and saving it other than writng it out by hand? I managed to do this for a few Recipes, but notice of late that it is not possible.
Sorry Roberta. We had left it all open. But plagiarizers are rampant. So we had to lock it up. You can use your phone or pad to cook the recipe or go to the old ways of writing it down.