A cake decorated with colorful, intricate embroidery-style sponge cake designs, featuring geometric patterns and floral motifs, placed on a white surface.

Cinco De Mayo Sponge Cake

Prepare to celebrate Cinco de Mayo in style with this delicious sponge cake! This recipe not only captures the vibrant colors of Mexico but also offers a creative and visually appealing twist that will impress your guests! Whether you’re hosting a Cinco de Mayo fiesta or simply craving a slice of something extraordinary, this cake is sure to impress!

A colorful; sponge cake layered with whipped cream and fresh fruit to resemble mexican tiles

Gel Food Dye vs. Liquid Food Dye

When it comes to creating intricate designs like the ones featured on this Mexican tile-themed sponge cake, using gel food dye is essential for achieving vivid and vibrant colors without compromising the consistency of the batter. Unlike liquid food dye, which can dilute the batter and affect its texture, gel food dye offers concentrated pigments that allow you to achieve precise shades with minimal added moisture, this ensures that your sponge cake maintains its fluffy and moist texture while showcasing stunning and intricate designs that are true to the spirit of Cinco de Mayo.

Adding Fresh Fruit to Swiss Rolls

For an extra burst of flavor and a touch of freshness, consider adding fresh fruit to your Cinco De Mayo-themed sponge cake. Sliced strawberries, kiwis, or mangoes can complement the sweetness of the sponge cake and whipped cream filling while adding vibrant colors and irresistible juiciness. Simply layer the fruit slices between the cake layers along with the whipped cream for a refreshing and delightful twist on this classic dessert.

edible marker drawn on brown parchment paper.

How to Make Homemade Whipped Cream

Creating the perfect whipped cream filling for your Cinco De Mayo Sponge cake is a breeze with my delicious and foolproof recipe. In the bowl of a stand mixer fitted with the whisk attachment, combine heavy whipping cream, confectioners sugar, and vanilla extract. Whip the mixture on high speed until stiff peaks form and you have achieved a smooth and creamy consistency. Be careful not to overmix, as this can cause the whipped cream to become too stiff. Once ready, your homemade whipped cream is ready to fill your delicious sponge cake!

Colorful sponge cake batter piped onto a small cookie sheet in a design to look like spanish tiles before baking

Steps Broken Down

  1. Preheat and Prepare: Cut parchment paper to fit your pan perfectly and use an edible marker to trace your desired Mexican tile design onto it. Preheat your oven to 375 degrees F and prepare a 13″ by 9″ cookie sheet with cooking spray and line with the designed parchment paper.
  2. Mix Wet Ingredients: In a large bowl, whisk together egg yolks, sugar, vegetable oil, milk, and vanilla extract until smooth.
  3. Combine Dry Ingredients: Sift together all-purpose flour and cornstarch into the egg yolk mixture. Whisk until smooth and set aside.
  4. Whip Egg Whites: In a separate bowl, whisk egg whites until frothy. Slowly add sugar and vinegar while continuing to whisk until stiff peaks form.
  5. Fold Egg Whites: Gently fold whipped egg whites into the batter until evenly distributed. Be careful not to overmix.
  6. Color the Batter: Divide the batter into small bowls and dye each portion with gel food dye to create vibrant colors for your design. Transfer each color into a piping bag.
  7. Pipe Designs: Pipe your desired Mexican tile designs onto the prepared parchment paper. Freeze for 5-8 minutes to set.
  8. Bake: Pipe the remaining batter over the frozen designs and bake for 8-10 minutes until golden brown.
  9. Unmold and Cool: As soon as the cake comes out of the oven, flip the pan onto parchment paper and peel off the parchment paper to reveal the designs. Let cool completely before assembling.
  10. Prepare Whipped Cream: In a stand mixer, whisk heavy whipping cream, confectioners sugar, and vanilla extract until stiff peaks form.
  11. Assemble: Layer cakes with whipped cream between each layer, adding fresh fruit if desired. Use the designed sheet cake as the top layer.
  12. Enjoy: Trim the sides if desired for a polished look and serve your Mexican tile-themed sponge cake to impress your guests and celebrate Cinco de Mayo in style.
A colorful cake decorated with intricate, multi-colored floral patterns, resembling embroidery, layered with white cream.

Happy Cinco De Mayo! I hope you all enjoy this recipe as much as I do! As always please tag me in any of my recipes that you recreate on your own – it makes me so happy! šŸ™‚

Cinco De Mayo Sponge Cake

Recipe by Maddison Koutrouba – thesqueakymixer.com
5.0 from 3 votes
Servings

10-12

servings
Prep time

30

minutes
Cooking time

10

minutes
Cook Mode

Keep the screen of your device on.

Ingredients

  • 12 egg yolks

  • 1/2 cup sugar (for yolk batter)

  • 1/2 cup vegetable oil

  • 1/2 cup whole milk

  • 4 tsp. vanilla extract

  • 2 cup all-purpose flour

  • 1/4 cup cornstarch

  • 1 tsp. white vinegar

  • 12 egg whites

  • 1/2 cup sugar (for egg whites)

  • gel food dye (not liquid)

  • Whipped Cream Filling
  • 2 cup heavy whipping cream

  • 5 Tbsp. confectioners sugar

  • dash salt

  • 2 tsp. vanilla

  • fresh fruit, optional

Directions

  • Cut your parchment paper to fit your pan perfectly then use an edible marker to trace your desired design onto parchment paper. I am using a 13ā€³ by 9ā€³ cookie sheet.
  • Preheat the oven to 375 degrees F and grease the 13ā€³ by 9ā€³ cookie sheet with cooking spray and line it with the designed parchment paper. This makes three layers of sponge cake. You can also just use a standard-size cookie sheet, note that using a standard-size cookie sheet will only make two layers instead of three.
  • Separate the egg whites from the egg yolks. We are using every part of the egg in this recipe so hang onto both. Place the egg whites in a large bowl and the egg yolks into an even larger bowl. Set the egg whites aside, we will need them later.
  • Whisk together the egg yolks, sugar, vegetable oil, milk, and vanilla until smooth.
  • Sift the flour and cornstarch into the egg yolk mixture. Whisk until the batter is nice and smooth. The batter will be thick. Set aside.
  • In the bowl of a stand mixer fit with a whisk attachment, whisk the egg whites from earlier until frothy. Slowly add the sugar and vinegar to the egg whites.
  • Whisk the egg whites until stiff peaks form. This is very important. Stiff peaks should be able to stand up straight when the whisk is lifted.
  • Add the egg whites to the egg yolk mixture. Gently fold in the egg whites. Be careful not to over-mix the batter. Over mixing will deflate the egg whites and make the batter, thin and runny. Mix until the egg whites are just evenly distributed and the batter has few streaks.
  • Use small bowls to dye each color that you will need to make your design. Scoop a bit of the batter at a time into these small bowls to make every color you need. Place each color into a piping bag.
  • Pipe the design with your desired colors. Do your best to trace the design that you created earlier, with your piping bag.
  • Once you have the design finished, freeze it for 5-8 minutes so it sets and is nice and firm.
  • Pipe the original, uncolored batter on top of the frozen design.
  • Bake for 8-10 minutes or until golden brown on the edges.
  • As soon as the cake comes out of the oven, flip the pan onto parchment paper. The design will be facing up. While the cake is still hot, peel off the parchment paper to reveal the beautiful design. Bake the remaining batter on the same-size cookie sheet fit with redesigned parchment paper. The other layers do not need designs since they will be hidden in the layers. They will bake the same way, on a greased cookie sheet for 8-10 minutes. Let the cakes cool completely before assembling.
  • To make the Whipped Cream, in the bowl of a stand mixer fit with the whisk attachment, whisk the cream, sugar, and vanilla until stiff peaks have formed and you have reached a whipped cream consistency.
  • Once the cakes have cooled, layer the cakes with evenly spread whipped cream between each layer, adding fresh fruit is optional. Use the designed sheet cake as the top layer.
  • Feel free to trim the sides to clean it up a bit if you wish to give the cake a more complete look.
  • Enjoy!

Did you make this recipe?

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