For buttermilk –

200ml luke warm milk

1tbsp vinegar

For sponge –

5inches * 2 cake tin

3/4 powdered sugar

1.5 cup maida

1/3 cup Oil

1 tsp Vanilla essence

1.5 tsp baking powder

1/2 tsp baking soda

For decoration –

1.5 cup chilled non-dairy cream

Gel food colours

Method –

For buttermilk - Mix milk and vinegar and keep aside.

Mix Oil and powdered sugar in a bowl and beat for 2 minutes. Add vanilla essence and prepared butter milk and mix nicely.

Place a sieve on bowl, add maida, 1.5 tsp baking powder, 1/2 tsp baking soda and sieve in wet ingredients. Mix with cut and fold method. Add 1/4 water and prepare a perfect cake batter.

Grease or line two 5 inches’ cake mould.

Pour prepared cake batter in both cake tin, tap for 2-3 times.

Place a cake tin in a preheated kadai and bake on low flame for 40-50 minutes.

Place second cake tin a preheated oven and bake for 40-50 minutes at 180 degree.

After 50 minutes, check the both cakes with a toothpick, if toothpick comes out clean, then take them out from oven and kadai. Allow them to cool for 30 minutes.

After 30 minutes, demould them and keep them on a wire rack and let them cool completely for an hour.

For decoration, take 1.5 cup chilled non-dairy cream in a bowl and beat with an electric beater till stiff peaks.

Take out 2-3 tbsp whipped cream in small bowls and mix gel food colours according to your design.

(see the video for reference) Place required nozzles in piping bags and keep aside.

Slice each cake into three equal slices.

Place a cake board on a cake turn table, place a cake slice, apply whipped cream and spread evenly. Repeat the process and assemble the cake slices one above the another to make a high rise cake.

Insert 3 dowels in the cake. Cover the whole cake with a thin layer of whipped cream. Decorate the cake as shown in the video.