Ombre Cakes in a Jar
These colorful ombré Mason jar cakes are perfect for a springtime dessert!
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- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups C&H® Granulated Sugar
- 4 large eggs, separated
- 2 teaspoons vanilla extract
- 1 cup whole milk
- Food coloring of your choice
- 9 (8 ounce) wide mouth Mason jars
- Heat oven to 350 degrees F. Spray inside of each jar with nonstick
cooking spray. Place jars onto a 9 x 13 x 2-inch baking sheet with
- Combine flour, baking powder and salt in a large bowl.
- Cream butter and sugar in large mixing bowl, with electric mixer on
medium speed, until fluffy. Add egg yolks; beat well. Beat in vanilla
extract. Gradually add flour mixture, alternating with milk, on low
speed until blended; set aside.
- In separate bowl with clean beaters, beat egg whites until stiff
peaks form. Gently fold egg whites into batter with rubber spatula.
- Separate batter into three bowls; add food coloring. Make the darker
layers of batter by adding more food coloring.
- Add 1 1/2 to 2 1/2 tablespoons of batter of one color to each mason
jar. Add the next shade and then the third, building the layers as you
go along. This is a thick batter, which works well for building the
layers. Jars should be 1/3 to 1/2 full.
- Bake 25 to 27 minutes. Be careful when removing pan from oven. Place
entire pan on a level cooling rack to cool completely.
- These cakes can be filled and iced if desired. To fill, use an apple
corer and gently remove some of the cake's center. Fill with icing from
a pastry bag; swirl a dollop of icing onto the top. Or, just pipe some
icing onto the top of each cake.
Yield: 9 servings
Recipe and photo credit: C&H Sugar
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