Watercolor Cream Cake

Beautiful watercolor cake is light as a feather! The secret of the light texture is a traditional Scandinavian white cake and whipped cream frosting.


2 dl wheat flour
1 dl potato or corn starch
1/2 tsp baking powder
6 eggs (medium size, roomtemperature)
2 dl sugar

3 dl milk
1 tsp vanilla sugar

2 dl whipping cream
100 g white chocolate
300 g raspberries

4 dl whipping cream
2 tbsp sugar
2 tsp vanilla sugar
pink paste food color
blue paste food color
golden sprinkles
white nonpareils



Preheat oven to 160 degrees celcius. Set a round adjustable cake pan into 25cm size and place it on a baking tray covered with baking paper.

Mix all dry ingredients in a bowl. Whip eggs and sugar until foamy. About 5 minutes. Add the dry ingredients through a sieve and fold carefully with a rubber spatula. Pour the dough into the cake pan and bake in the middle of the oven for about 45 minutes, until a tester comes out clean. Let the cake cool for a while in the pan and loosen the cake from the pan using a palette knife.

Cut the cake into three layers. Whip cream for the filling with an electric mixer and add melted white chocolate while mixing on high speed. Fill the cake with white chocolate filling and raspberries and soak the cake layers with milk mixture.

Whip the cream for the icing with an electric mixer and season with sugar and vanilla sugar. Color one third of the icing pink and one third into light blue. Ice the cake with a palette knife. Transfer the remaining icing into a piping bag with a star nozzle. Pipe the icing on the cake and finish the decoration with golden and white sprinkles.


Recipe originally from my book Emma’s Cake Book

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