Happy 70 years, Pakistan! Today marks Pakistan’s Independence Day, where it was declared a sovereign nation separate from India thanks to Partition and marks its creation as a nation. Both of my grandfathers and that generation of my family dealt with the hardships that came with Partition (the mass migration between Pakistan and India which incited a lot of violence), so it’s still very close and personal to my family. In modern day, it’s a day that’s celebrated with a lot of enthusiasm in Pakistan with parades, concerts, fireworks, and that means it must include food. When I was younger, we would go to to the Pakistan Day show in San Francisco, where they would have music, dances, speeches, clothes, and food! One year, I was even a part of one of the performances, as the heart of Punjab, as that is the province my family comes from.
I wanted to bake something that commemorates this occasion. This was my first attempt at making a naked and an ombré cake – so naturally, I decided to make it green in honor of Pakistan’s flag. 🙂 Again, I used Diva Can Cook’s moist yellow cake recipe, because it’s the best one I’ve found so far. Instead of making 2 9 inch cakes, I baked 4 smaller cakes to make to stack them.
NAKED GREEN OMBRÉ CAKE
- 1 cup unsalted butter, softened, room temperature (do not microwave)
- 2 cups white sugar
- 2 eggs, separated, room temperature
- 3 teaspoons pure vanilla extract
- 2 cups cake flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, room temperature
- food coloring, blue and yellow to make various colors of green
- Mint chocolate frosting (purchase from brand of your choice)
- Preheat oven to 325. F.
- Grease and flour two 9-inch cake pans. Set aside.
- In a large bowl, cream together butter and sugar.
- Add in egg yolks and vanilla, mixing until fully incorporated. Set aside.
- In a separate bowl combine flour, baking powder and salt.
- Gradually add dry ingredients into wet ingredients, alternating with the buttermilk.
- Mix until batter is fluffy but be careful not to over mix.
- Beat egg whites until stiff and thick. (holds a nice peak)
- Very gently fold egg whites into batter and mix JUST until incorporated.
- Add in food coloring according to your package’s instructions. I would start off with the lightest color, and then pour batter into prepared pan, spreading into even layers. Then add more to create a darker green color and repeat until all pans are filled.
- Bake for 30-35 minutes.
- Remove from oven and let cake cool in pans until pans are warm to the touch.
- Carefully remove cakes from pan and place on a cooling rack to finish cooling.
- When cakes are completely cooled, frost the top of the first layer with mint chocolate buttercream frosting. Place another layer and repeat until finished.
I know this isn’t the greatest naked cake, but it was my first time doing this! The cake is really fluffy and soft, I was originally gonna make the cake itself minty, but I think having it in the frosting is better, and chocolate and mint are perfect together!