Sri Lankan baking is a fusion of vibrant flavours and aromatic spices, reflecting the island's rich heritage and cultural diversity. Rooted in tradition yet open to experimentation, Sri Lankan bakes showcase the country's abundance of ingredients. Whether enjoyed as a snack with tea or as a centrepiece for special occasions, Sri Lankan baking offers a sensory journey that delights the palate.
The Baker
Name: Hafsa Nazaar
Home country: Sri Lanka
The Story Behind the Bake
This Sri Lanka Ribbon Cake is a moist, buttery, pastel coloured vanilla cake that is usually sandwiched and covered in Butter cream icing. It makes an appearance on every special occasion, be it a birthday, festival, or wedding.
This is one of the very first things I learnt to make and perfect during my early teens. This cake is versatile in that you can decorate it however you fancy. All our birthdays and celebration cakes usually feature a ribbon cake as a base.
Traditionally though this cake is decorated with a plain vanilla icing with swirls around the edges. Whenever I think of a ribbon cake, I reminisce to the times back in Sri Lanka when my mum would make this for Eid and although she was not a pro at decorating, she'd still make it look pretty the best she could. My brother and I would then devour it, fighting over who got the bigger slice. Once I started learning to bake, I used this cake as a canvas to hone in my piping skills.
While the classic flavour here is vanilla, I like to add some almond extract to both the cake and the Icing, which takes this cake to the next level.
Ribbon Cake, is a traditional Sri Lankan delicacy, a moist, buttery, pastel coloured vanilla cake that is usually sandwiched and covered in Butter cream icing. Perfect for every special occasion!
Preheat the oven to 160°C and line two 8" baking pans and leave aside.
In a large bowl beat the butter until it turns pale.
Add the sugar and beat until the sugar is completely dissolved and the mixture is light and fluffy.
Add the eggs one at a time, beating after each addition. add the vanilla and almond extract and mix.
In a separate bowl,sift the flour and baking powder. Fold the flour into the batter in 2 additions. It is important not to overmix at this stage or you'll deflate the batter.
Add the buttermilk and mix until incorporated.
Divide the batter into two portions and use the food colouring to colour one portion pink and the other green.
Pour into the prepared baking pans and spread it evenly. Tap the pans on your worktop a few times to get rid of any air pockets.
Bake for 25-30 mins until a toothpick inserted into the centre comes out clean. If you don't like to pierce your cake then lightly press your index finger on the centre of the cake-it should spring back when you touch. If it leaves an indent then your cake needs longer.
Leave the cake for 10 mins in the baking pan then transfer onto a wire rack to cool completely.
For the Butter Cream icing, beat the softened butter with a pinch of salt, until light in colour.
Add the Icing sugar and beat well. Add the Vanilla and almond extract along with the milk and mix to incorporate.
To assemble the cake, place one cake on your serving platter. add some of the icing on top and spread evenly.
Place the second cake on top, with the flat side of the cake facing up. Apply a thin layer of icing all over the cake-this is the crumb coat. Allow it to set in the fridge for half an hour.
Cover the cake with rest of the icing, smoothing it out best you can.
