A playful summer cake with red-tinted sponge and a layer of cream that resembles a watermelon slice when cut. Chocolate chips mimic the seeds, while the light cream makes each bite cool and refreshing.
Beat the eggs and sugar until light and fluffy. Mix in the cooking oil, then add the flour and baking powder. Add the red food coloring a drop at a time until you reach the desired shade.
Toss the chocolate chips with a little flour and fold them into the batter. Pour the batter into a greased round cake pan and bake in a preheated oven until a toothpick inserted in the center comes out clean.
Whip the cold cream with the powdered sugar until fluffy. If desired, tint some of it green and set it aside.
Once the cake has cooled, spread a thin layer of white cream over it and frost the sides with the reserved green cream. Chill for at least 2 hours before slicing.
Important: Start with a small amount of food coloring and add more gradually, or the color may become too dark or look unnatural. Allergens: contains gluten (from the flour), eggs and milk (from the cream). Chill the cake for at least 2 hours before slicing.
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